A fragrant bowl that brightens grey evenings
Autumn can sometimes feel like a blur of rainclouds and scarves hastily thrown on in the morning, and on those evenings I find a bowl of spiced red lentil soup cuts straight through the gloom. The lentils simmer into a creamy base that clings to the spoon, while carrots lend sweetness and a handful of fresh coriander brings the whole thing alive at the end. It’s a soup that feels hearty but never heavy, lightened by spice and herbs that make you want to go back for a second ladleful.
I first came to love this dish during a particularly cold November, when I had nothing but a bag of lentils, a few limp carrots, and half a bulb of garlic in the kitchen. With some spices from the cupboard, I coaxed the ingredients into something fragrant and filling, and it has stayed in my rotation ever since. Unlike the slower recipes such as my French onion soup with Gruyère, this one is quick enough for a weeknight but still feels like a proper meal.
The texture of red lentils makes this soup naturally thick without cream or flour, and I think that’s part of its charm. It’s one of those recipes that also happens to be inexpensive, which always feels like a bonus in the colder months when budgets are stretched with holidays looming. If you’re looking for more cosy bowls like this, you’ll find plenty in my comforting autumn and winter soup recipes collection.
I’d be remiss not to mention how adaptable this soup is. Add a little more spice for warmth, or keep it mild and let the coriander shine. It also pairs nicely with my creamy tomato basil soup, as the two together make a cosy spread for an informal weekend lunch.
Ingredients for spiced red lentil soup
- 250 g red lentils, rinsed thoroughly
- 3 medium carrots, peeled and diced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece of fresh ginger, grated
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp chilli flakes (optional)
- 1.2 litres vegetable stock
- Juice of half a lemon
- A large handful of fresh coriander, chopped
- Sea salt and black pepper to taste
Ingredient notes
Red lentils are essential here because they break down quickly, thickening the soup while adding a creamy consistency. Green or brown lentils won’t soften in the same way, so stick to red if you want the right texture. Always rinse them well under cold water to remove any dust and to prevent excess foaming as they cook.
The spices can be as gentle or as bold as you like. I’ve used cumin, coriander, turmeric, and a touch of chilli for warmth. Fresh ginger adds a subtle brightness that makes the soup feel less stodgy. If you don’t have fresh ginger, ground ginger works, but use it sparingly as it’s more pungent.
Instructions
Heat the olive oil in a large pot over medium heat. Add onion and carrots, cooking until softened and slightly golden, about 10 minutes. Stir in garlic, ginger, cumin, coriander, turmeric, and chilli flakes, and cook for another two minutes to release the aromas.
Add the rinsed lentils and vegetable stock, then bring to a gentle boil. Reduce to a simmer and cook for 25 minutes, stirring occasionally, until the lentils have broken down and the soup is thick and creamy. Stir in lemon juice, season to taste, and finish with fresh coriander before serving.
Cooking techniques explained
The key here is layering flavour from the start. Cooking the onions and carrots until lightly golden gives the soup a sweetness that balances the earthiness of the lentils. Adding the spices directly to the oil before the liquid goes in helps them bloom, intensifying their fragrance and ensuring they don’t taste raw.
Red lentils require little fuss but do need gentle stirring as they cook, as they tend to settle at the bottom and stick. Keeping the soup at a low simmer rather than a hard boil allows the lentils to soften evenly, creating that creamy body without splitting.
What to serve with spiced red lentil soup
I often pair this soup with warm naan or flatbread brushed with melted butter. The bread works brilliantly for scooping and makes the whole experience more satisfying. A squeeze of lemon over the bread just before serving can echo the brightness already in the soup.
It also pairs nicely with a side of roasted cauliflower or aubergine, particularly if you’re serving it as part of a larger meal. For a more casual dinner, a simple bowl of this soup with garlicky toast is perfectly adequate, especially after a long day out in the cold.
Wine and beer pairings
A dry Riesling works beautifully, its citrusy lift cutting through the lentil base while complementing the coriander. A Sauvignon Blanc from the Loire Valley is another good choice, with its herbal edge playing nicely with the fresh coriander garnish. For beer, I’d recommend an IPA with moderate bitterness, which balances the sweetness of carrots and the earthiness of lentils. A Belgian saison also makes a good partner, its peppery, yeasty character enhancing the spices in the soup.
Frequently asked questions
Do red lentils need to be soaked before cooking?
No, they cook quickly without soaking. Just rinse them thoroughly to remove surface starch. If you’re looking for a heartier legume option, try the Tuscan white bean soup which uses beans that do benefit from soaking.
Can I make this soup in a slow cooker?
Yes, cook on low for 6–7 hours or high for 3–4. Add the lemon juice and coriander at the end to keep the flavours fresh. For a slower stove-top recipe, the French onion soup is perfect.
Can I freeze red lentil soup?
Definitely. Cool completely, portion into containers, and freeze for up to 3 months. Reheat on the hob, adding water or stock if it thickens too much.
What can I use instead of coriander?
Flat-leaf parsley makes a good substitute, or you can use mint for a fresher twist.
Tips for success with red lentil soup
Don’t skip the lemon juice at the end. It brightens the soup, lifting the earthy base into something much livelier. Without it, the flavours can feel a little flat. Taste as you go with the spices. Lentils can dull flavours as they cook, so it’s worth seasoning again after the soup has simmered to ensure the warmth of cumin and coriander still comes through.
Recipe variations
If you like more body, stir in a small handful of cooked rice or quinoa towards the end. It makes the soup extra filling and adds texture. For a richer version, blend half of the soup until smooth and stir it back into the pot. You’ll get both creaminess and texture in one bowl.
Storage and reheating red lentil soup
This soup keeps in the fridge for up to 4 days. Reheat gently on the hob, loosening with a splash of stock or water if it has thickened. It also freezes well for up to 3 months. Always add fresh coriander after reheating rather than before freezing.
Spiced Red Lentil Soup with Carrots and Fresh Coriander
Ingredients
- 250 g Red lentils rinsed thoroughly
- 3 Carrots medium, peeled and diced
- 1 Onion finely chopped
- 3 cloves Garlic minced
- 1 piece Fresh ginger thumb sized, grated
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Turmeric
- ½ tsp Chilli flakes
- 1.2 l Vegetable stock
- ½ Lemon juiced
- 1 handful Fresh coriander
- Sea salt to taste
- Black pepper to taste, freshly ground
Instructions
- Heat the olive oil in a large pot over medium heat. Add onion and carrots, cooking until softened and slightly golden, about 10 minutes. Stir in garlic, ginger, cumin, coriander, turmeric, and chilli flakes, and cook for another two minutes to release the aromas.
- Add the rinsed lentils and vegetable stock, then bring to a gentle boil. Reduce to a simmer and cook for 25 minutes, stirring occasionally, until the lentils have broken down and the soup is thick and creamy. Stir in lemon juice, season to taste, and finish with fresh coriander before serving.