This red lentil soup is a simple and easy recipe that is ready in just 30 minutes. It is comforting and has delicious Hungarian flavors thanks to the sweet smoked paprika, parsley, cumin, and tomato paste.
When you think of red lentil soup, Middle Eastern flavors come to mind. But this recipe is different; it features European flavors with sweet smoked paprika and parsley for a truly comforting dish.
Looking for more comforting vegan soups? Then you must try my cream of spinach soup, vegan tortilla soup, and Hungarian mushroom soup.
[feast_advanced_jump_to]❤️ Why you’ll love it
This red lentil soup is a must-try for anyone looking for a hearty and filling plant-based meal. The combination of red lentils, root vegetables, and warm, smoky spices makes this soup not only delicious but also incredibly satisfying.
I love how simple and easy it is to make this soup. The use of everyday ingredients, such as onions, garlic, carrots, and potatoes, makes it a convenient option for when you want to prepare a wholesome meal without a trip to the grocery store.
The use of sweet smoked paprika in this recipe is a total flavor enhancer. It adds a rich, smoky undertone to the soup that is both comforting and inviting. Combined with the earthiness of the cumin and the freshness of the parsley, this soup has a flavor combo you will absolutely love.
🧾 Key ingredients
This red lentil soup is a hearty and wholesome dish that is not only delicious but also simple to make. The best part is, you probably have most of these ingredients in your pantry or fridge already.
Red lentils are the star of this soup. They not only add a beautiful, vibrant color to the dish but also cook relatively quickly compared to other lentils, making them perfect for a weeknight meal.
Potatoes, carrots, and parsnips are the root vegetables that give this soup its hearty texture. When they are simmered in the broth, they become soft and flavorful, blending well with the red lentils.
Garlic and onion are the aromatic foundation of many great dishes, and this soup is no exception. They add a depth of flavor that complements the sweetness of the root vegetables and the earthiness of the lentils.
Tomato paste, sweet smoked paprika, and ground cumin are the key seasonings in this recipe. They add a rich, smoky flavor that enhances the overall depth of the soup.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this hearty and comforting red lentil soup recipe, a reliable stockpot is an absolute must. Its large capacity and sturdy construction make it perfect for sautéeing onions, garlic, and a medley of vegetables. Its tight-fitting lid also helps to lock in all the wonderful flavors as the soup simmers to perfection.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Soak the red lentils in boiling water for 10 minutes.
STEP 2
Peel and chop the onion and garlic. Wash and chop the potatoes. Also, wash, peel, and slice the carrots and parsnips.
Making the red lentil soup
STEP 1
Heat a stockpot or a Dutch oven to medium heat and add olive oil. Cook the chopped onion for 1-2 minutes.
STEP 2
Add the sliced carrots and parsnips to the pot. Stir and cook for 5-6 minutes.
STEP 3
Add the crushed garlic, salt, pepper, parsley, and cumin to the pot. Stir and cook for another 2-3 minutes.
STEP 4
Add the sweet paprika powder and the tomato paste to the pot. Stir until combined.
STEP 5
Pour the vegetable broth into the pot. Cook the soup for approximately 5 minutes.
STEP 6
Add the diced potatoes to the pot. Cook for another 5 minutes.
STEP 7
Finally, add the soaked red lentils to the pot. Cook for another 5 minutes, or until all the vegetables are tender.
💡 Expert tip
The key to this red lentil soup is to prepare the red lentils properly. Soak them in boiling water for at least 10 minutes before adding them to the soup. This not only helps to soften the lentils, but it also kick-starts the cooking process, reducing the overall cooking time of your soup.
🔄 Variations
If you are a fan of spicy food, consider adding a teaspoon of chili powder to give the soup a fiery kick. This will not only add heat but also a unique flavor that contrasts beautifully with the earthy lentils and sweet vegetables.
For a touch of acidity and freshness, consider adding a squeeze of lemon juice or a splash of apple cider vinegar at the end of cooking. This will brighten up the flavors and add a tangy twist to the soup.
If you prefer a creamier texture, you can blend a portion of the soup until smooth and then mix it back in with the chunky soup. This will give the dish a creamy consistency while still maintaining the texture of the vegetables and lentils.
🥣 Serving ideas
This red lentil soup is a versatile dish that can be enjoyed in a variety of ways. It can be served as a main course for a light, healthy dinner. I love to pair it with a side of crispy garlic bread or a fresh green salad for a complete and satisfying meal.
You can also serve it as a starter before the main course. It pairs well with a variety of dishes, such as a hearty vegetable stew or an authentic Hungarian lecsó.
This soup is also a great option for meal prep. I like to make a big batch on the weekend and enjoy it throughout the week. It reheats beautifully and makes for a quick and easy lunch or dinner option.
It is also a perfect dish for a cozy family dinner. Serve it with some vegan cornbread or a side of pesto vegetables for a comforting and nutritious meal that the whole family will love.
❄️ Storing tips
Storing and reheating this red lentil soup is a simple task, and the best part is that the flavors continue to develop, making the dish even more delicious over time.
To store the leftovers, allow the soup to cool completely before transferring it to an airtight container. It can be safely stored in the refrigerator for up to 4-5 days.
As for freezing, it is a great option for this soup. The red lentils hold up well to the freezing and thawing process, so you can portion the soup out into individual servings and store them in the freezer for up to 3 months.
When you are ready to reheat the soup, you can do so on the stovetop. Place the soup in a pot and warm it over medium heat, stirring occasionally, until it is heated through. If you are reheating individual portions, the soup can also be reheated in the microwave. Just be sure to stir it every couple of minutes to ensure even reheating.
🤔 FAQs
Can I use different lentils?
I wouldn’t recommend using other lentils. Green and brown lentils not only have different tastes, but they also need longer soaking and cooking time.
Do I really need to soak them?
If you don’t soak them for at least 10 minutes in cold water, then you will need a longer time to cook them. It means that you need to add them at the same time as you add the veggie broth. They need at least 15-20 minutes so you need to pay attention not to over-cook the other veggies. In the worst-case scenario, you can pour the whole soup in a blender and make a cream of red lentil soup.
What if my soup turns out too thick?
Add 1-2 cups of water if the red lentils soaked up too much liquid. And adjust seasoning accordingly.
More soup recipes
Find more vegan soup recipes here or if you are interested in more vegan Hungarian recipes, I have those too.
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Red Lentil Soup (Hungarian)
Ingredients
- 1 Tbsp Olive oil
- 1 Onion medium
- 3-4 cloves Garlic
- 2 Potatoes
- 2-3 Carrot medium
- 1-2 Parsnip medium
- 1 cup Red lentils dry
- 5 cup Veggie broth
- 1.5 tsp Tomato paste
- 1 tsp Sweet smoked paprika powder
- 1 tsp Parsley
- 1 tsp Ground cumin seeds
- ½ tsp Salt or to taste
- ½ tsp Pepper or to taste
Instructions
Preparing the ingredients
- Soak red lentils for 10 minutes in boiling water. In that 10 minutes, you can prepare the other veggies.
- Peel and chop the onion and garlic. Wash and chop potatoes. Wash, peel and slice carrots and parsnip.
Making the soup
- Heat your a stockpot or a Dutch oven to medium heat and add olive oil. Cook the chopped onion for 1-2 minutes.
- Add the sliced carrots and parsnip. Stir and cook for 5-6 minutes.
- Add the crushed garlic and the seasoning (salt, pepper, parsley, and cumin) and cook for another 2-3 minutes.
- Add the sweet paprika powder and the tomato paste, and stir until combined.
- Pour the vegetable broth and cook the soup for approx. 5 minutes.
- Add the diced potatoes and cook for another 5 minutes.
- Finally, add the soaked red lentils and cook for another 5 minutes.
Video
Notes
- No need to thicken the soup – You don’t need any flour or starch to thicken the soup as the red lentils will help you thicken it. The longer the soup rests, the thicker it will be. Moreover, you can take out 1-2 cups of the finished soup and puree them separately with an immersion blender. When you add it back, you will get an even creamier and thicker soup.
- Is it too thick? – Add 1-2 cups of water if the red lentil soaked up too much liquid. And adjust seasoning accordingly.
- Chop vegetables evenly – We added carrots and parsnip first as they need the most time to be cooked, then potatoes. They will cook more evenly if the veggies are the same size.
- Chop vegetables smaller – If you prefer to reduce the cooking time, you can cut the potatoes to smaller or slice the carrots thinner.
- How spicy should it be? – Depending on how hot and spicy you prefer your soup, you can add chili powder or sriracha or freshly chopped raw chili peppers beside the sweet paprika powder.
- Do I really need to soak them? – If you don’t soak them for at least 10 minutes in hot water, then you will need a longer time to cook them. It means that you need to add them at the same time as you add the veggie broth. They need at least 15-20 minutes so you need to pay attention not to over-cook the other veggies. In the worst-case scenario, you can pour the whole soup in a blender and make a cream of red lentil soup. 🙂
Nutrition
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