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Red Lentil Soup

Indulge in the flavors of Lebanese cuisine with this quick and easy vegan red lentil soup, a delightful Middle Eastern dish that’s ready in just 30 minutes!

Red lentil soup holds a special place in my heart, offering a creamy texture and refreshing taste that I simply adore. It’s so irresistible that I often find myself going for double or even triple servings every time I prepare it!

cream of red lentil soup

Perfect for any season, this soup can be enjoyed warm or cold, making it a versatile and satisfying option. Plus, it’s low in calories and diet-friendly, ensuring guilt-free indulgence with every spoonful.

For an extra touch of crunch and flavor, consider topping your bowl with some crispy croutons. It adds an irresistible dimension to an already delicious dish!

Fun fact: Did you know that lentils have been a staple food for over 9,000 years? They’re not only rich in protein but also packed with essential amino acids, vitamins, and minerals, making them a nutritious addition to any diet. Today, we’re spotlighting red lentils and exploring all the wonderful benefits they have to offer.

vegetarian red lentil soup

About Lentils

Lentils have been present in the human diet for about 9.500 and 13.000 years ago, since aceramic Neolithic times. Nowadays they’re most common in Asian countries, particularly India because vegetarians use lentils as a replacement for meat protein. Lentils vary in color, yellow, red, orange, green, and they also vary in size.

Red lentils, also known as red split lentils, are orange-red and they cook really fast. Unlike many other beans, lentils don’t require a pre-soaking process when you buy them dried because they are naturally split in half once the skin is removed. This is what makes them so quick and easy to cook. They’re also really cheap!

red lentil soup

Health Benefits of Red Lentils

The fact that they’re cheap doesn’t mean you’re getting a low-quality food. On the contrary! Lentils contain the high amount of protein, about 35% (or 17.8 grams per cup). These proteins include the essential amino acids known as isoleucine and lysine. They also have a very low-calorie count, so you can eat as much as you need and you don’t have to worry about your calories for the day.

In fact, lentils are an amazing source of fiber providing at least 15 grams per cup; this means that you’ll feel full for longer and it helps keep your hunger at bay. They also contain molybdenum, folate, tryptophan, manganese, iron, phosphorous, copper, vitamin B1, and potassium. There’s also the presence of two very important amino acids known as methionine and cysteine that are both beneficial for your muscles and overall strengthening.

Red lentils also contain folate, vitamin B1, B6 and B9, minerals, thiamin, pantothenic acid, and dietary fiber. When cooked, a cup of red lentils contains about 320 calories, seven of which are contributed by the 0.75 grams of total fat per cup. Only 0.1 grams are saturated fats, and they’re also cholesterol-free. They’re also a rich source of iron, containing 6.6 milligrams in each cup.

So, enough about the benefits of lentils, here’s how to enjoy them by making this quick and easy red lentil soup inspired by the Lebanese cuisine! 🙂

lebanese red lentil soup

How to Cook Red Lentils

The first thing you need to do is wash the red lentils and take out any small stones or twigs there might be. Just put them under running water and all of the unwanted things should float.

Let me remind you that red lentils don’t require a pre-soaking process, so just place them in a large enough pan with water or the broth of your choice. Use one and a half cup of liquid for each cup of red lentils. You can add herbs, garlic, and onions but reserve the salt for when they’re almost done; otherwise, it will harden them. Bring to a boil and then let it simmer; make sure to stir from time to time, just like any other bean.

Cooking time will depend on the use you’ll give them. If they’ll end up in a delicious salad cook them for 10 to 15 minutes so they’ll be tender but firm. Cook them for 20 to 25 minutes if you plan to make soup or dips. Sample them every ten minutes and you’ll have them just the way you like them.

How to Eat Red Lentils

There are many things you can do with red lentils; for one, you can make soups with the vegetables of your choice. You can also make dals and stews, and serve with rice or roti.

Salads are also a popular, simple and delicious way to enjoy red lentils; you can also sauté them with onions, peppers and spinach and top it with vinaigrettes and nuts of your choice, and any other ingredient you want. You can make lentil dips and spreads by puréeing the lentils and seasoning them with garlic, lemon juice, olive oil, cilantro, paprika and anything else.

Red lentils can also be used as a substitute for meat, so you can make vegetarian patties and lentil cakes that you can have on your plate. Lentils can also be an amazing substitute for ground beef in many recipes, such as tacos, sloppy Joes, and pasta sauce. They’re also great to make curry!

Red lentils can also be used to make sweet recipes such as cookies, cakes, brownies, and more!

vegetarian red lentil soup supa de linte reteta de post

Creamy Red Lentil Soup
This is the basic Lebanese creamy red lentil soup recipe, vegan, healthy and ready in 30 minutes!
5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Course Soups
Cuisine Lebanese
Servings 6
Calories 222 kcal


  • 250 g red lentils
  • 5 cloves garlic mashed
  • 1 onion chopped
  • 2 carrots sliced
  • 1 cup celery root grated
  • ½ lemon peeled , cut in 4
  • 2 Tbsps olive oil
  • water enough to cover them
  • ½ tsp sweet paprika
  • salt to taste


  • Add red lentils, chopped onion, grated celery and sliced carrots in a pot.
  • Add water just enough to cover them and bring to a boil over medium heat.
  • Let them boil until tender (about 15 minutes).
  • Remove from heat.
  • Add the rest of the ingredients.
  • Using a vertical blender, blend all ingredients together until the soup is smooth and creamy. Add more water if necessary.


Calories: 222kcalCarbohydrates: 33gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 44mgPotassium: 594mgFiber: 14gSugar: 3gVitamin A: 3498IUVitamin C: 12mgCalcium: 53mgIron: 4mg
Keyword carrots, cream, lentils
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Recipe Rating


Monday 11th of March 2024

Great recipe!


Wednesday 18th of July 2018

So simple and flavorful! I will definitely do it again. Thank you for creating this recipe, Ruxandra!

Ruxandra Micu

Monday 22nd of October 2018

Glad you liked the recipe! :)


Wednesday 8th of July 2015

Hey Ruxandra, imi plac mult retele tale, in mod special pt ca sunt simple si in acelasi timp gustoase. Multe dintre retete au la baza principii similare cu retetele ayurvedice, in caz ca iti place mancarea indiana poti sa gasesti multa inspiratie si de acolo. Multa bafta in continuare.


Tuesday 14th of July 2015

Buna Irina! Multumesc mult! :) Chiar am inceput sa gatesc si mancare indiana. Am facut eggplant dhal si o sa postez reteta in curand.


Monday 17th of March 2014

Haven't eaten anything this delicious in a long, long time! I didn't even have the patience to blend it, I ate it like that, chunky and delicious.. and I wasn't even hungry! :)) THANK YOU so much for this recipe, I am in love with this dish!

PS: I didn't have any sweet paprika so I replaced it with turmeric - worked great!


Monday 17th of March 2014

So glad you liked it! It's one of my favorite soup recipes :D Turmeric sounds great in this combination! I'll give it a try :D


Monday 14th of May 2012

this is perfect for me know I am not feeling well I think soup really makes my day.