This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.
Watch the video for how to make red lentil soup and read through for important tips below!
Lentils: a Mediterranean diet staple
One of the main foods we eat regularly when following the Mediterranean diet are legumes, including lentils.
Lentils are easy to use and are a great way to get a wide range of nutrients, from B vitamins, to iron, fiber and more. And because they are made of up over 25% protein, lentils are an excellent meat alternative.
I love that lentils are fast-cooking and can be used in many ways–salads, soups, and even vegan sauces (black lentils make a great substitute for meat in my vegetarian moussaka!)
A couple of fan favorites here on the blog are Turkish lentil soup, chunky vegetable lentil soup and this spicy spinach and lentil soup made with black lentils.
Today, I’m leaning into sweet, fast-cooking red lentils. Because of their creamy consistency, I think red lentils shine best in a hearty soup like today’s Greek red lentil soup.
And if you ever thought lentils were boring, this tasty red lentil soup with lemon, cumin, fresh herbs, and a dash of chili flakes is anything but bland. It hits the perfect balance of warm, tangy, and just a bit spicy (although, you can totally leave the chili flakes out if they’re not your thing.)
Best part, this easy red lentil soup takes one pot and comes together in less than 30 minutes!
Let’s dive into more about red lentils, and how to make this tasty soup while achieving the ultimate creamy consistency…
What are red split lentils and what do they taste like?
Red lentils have a lot going for them in my book.
Like other lentils, red lentils are brimming with nutrition. They are packed with plant-based protein and fiber to help keep your belly full and satisfied for a long time. Not to mentioned they are packed with potassium, folate, iron, and magnesium.
What do they taste like? Red split lentils are nutty and sweet tasting, and they have a great creamy consistency that makes them perfect for hearty soups and stews.
Plus, they cook so fast, and you never have to soak them in advance. That’s why, they make a perfect go-to on busy weeknights.
How to cook red lentils?
I used all-natural red lentils that you can find here at our online shop. Generally, to cook red lentils you’ll use 1:3 ratio lentils to liquid, meaning 1 cup of dry lentils to 3 cups water or broth. You do not need to soak red lentils for any amount of time, because they’re split they are fast-cooking and require just a few simple steps. Here is what you do:
- Rinse red lentils off in the water in a fine-mesh strainer or colander.
- Add the lentils to a pot with water or broth. Make sure your pot is large enough, so it does not boil over.
- Bring the pot to a boil, cover, and then reduce to a simmer. This will be on low heat.
- Cook for 15 minutes or until tender.
Using water to cook the lentils is totally fine and works well. Water is particularly good when you want the flavor of the lentil neutral or the natural flavor to shine through.
But you can also use the cooking opportunity to infuse lots of flavors right into the lentils. You can do this by cooking them in a flavorful broth! You can use beef, chicken, veggie, or even bone broth for the liquid instead of water.
And, of course, we’re going the extra mile today and doing our red lentils up in a Greek-style red lentil soup!
Greek-style red lentil soup
This easy red lentil soup takes on a bold Greek twist! A creamy, extra smooth red lentil soup with a few ingredients that bring about the robust Greek flavors we love:
– Aromatics: garlic, onion, and sweet carrots are sauteed in quality extra virgin olive oil until tender and fragrant. This starts the flavoring process.
– Spices & herbs: a combination of dry oregano, warm cumin, piney rosemary, bay leaf and just a pinch of red chili pepper for subtle heat.
– Crushed tomato & broth: crushed tomatoes here bring about vibrant color and flavor (lots of umami), while augmenting our lentil soup with a bit more of hearty, yet saucy consistency. And I used a low-sodium vegan broth as the liquid base here (you can use chicken or even beef broth if you prefer.)
-Red lentils: the star ingredient here, obviously. I used 2 cups of split red lentils, which are plenty to feed a crowd! The lentils are thrown into the broth in the last 15 minutes to 20 minutes or so of cooking (remember, they don’t take long to cook). And to achieve the perfect creamy consitency without adding a drop of cream, once the lentils are finished, give the soup a blitz or two using an immersion blender.
-Lemon and fresh parsley (to finish): this Greek red lentil soup would not be complete without the final addition of lemon, both zest and juice, plus a sprinkle of fresh parsley. This final layer bright flavors sorta wakes this soup up.
-Feta cheese (optional): you can totally keep this as a vegan red lentil soup, but if you want the added benefit of creamy, salty feta, sprinkle a little bit over your bowl of soup and enjoy. A pleasant surprise, trust me!
Important tips
This lentil soup is pretty straight forward to put together, and it doesn’t require big “chefy” skills. But a few small tips for you:
1. Make sure the lentils are fully cooked before blending. Again, red lentils do cook quickly (15 to 20 minutes tops), so allow them the time they deserve, otherwise, if you have under-cooked your lentils, they won’t blend properly and the soup may be more gritty than creamy.
2. Use an immersion blender to create a creamy lentil soup. I’m all for a chunky lentil soup, but this one is extra special when blended into a smooth, creamy soup. I like to use an immersion blender right in my pot (but do this carefully on lower speed, and make sure the heat is off.) I find that transferring soup into a stand-up blender can be super tricky, but if that’s all you have, you can totally use your blender and work in batches so you don’t overfill it with hot soup (a food processor would work as well.)
3. Don’t skip the lemon juice! All the flavor makers in this recipe are important, but I know some may be tempted to skip that last squeeze of lemon juice before serving. It’s amazing what a little bit of acid, added at the end of cooking, can do to brighten up your lentil soup and bring about just the right balance.
Can I make red lentil soup in the instant pot?
I almost always make this easy lentil soup on the stove because it cooks so fast and is finished in 30 minutes or less. But if you’re a fan of the pressure cooker, you can totally use it here.
Just make sure to leave out the lemon, parsley, and feta till after the soup is done. Here’s how to make this vegan lentil soup in your Instant Pot:
1. Put your pot on the sauté function and add the onions, garlic, chopped carrots and extra virgin olive oil. Cook for 3-4 minutes while stirring.
2. Add in your spices and bay leaf and stir until they are fragrant. Stir a lot to make sure they don’t burn.
3. Add the tomatoes, broth, and lentils. Season with a pinch of salt. Give it a good stir. Lock the lid and set the pot to high pressure and cook for 10 minutes. Allow it to release naturally.
4. Blend the soup, return to the instant pot, and stir in the lemon juice, lemon zest, and parsley. Transfer to serving bowls and add crumbled feta, if you like.
Leftovers and reheating
Store leftover lentil soup in an airtight container for 3-4 days in the fridge. When you are ready to heat the soup again, place in a pot and heat on the stove over medium heat, stirring occasionally, until bubbly. You may find it helpful to add a little more broth to help the consistency.
What to serve along?
My family enjoys this easy red lentil soup with our favorite crusty warm bread to sop up all the goodness. And it never hurts to start with a plate of simple Greek salad.
You may also like these recipes:
Foul Mudammas: Egyptian Fava Beans
Greek braised eggplant and chickpeas
Watch the video for how to make this easy red lentil soup:
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Easy Greek Red Lentil Soup Recipe
- Total Time: 33 minutes
- Yield: Serves 6
Description
This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.
Ingredients
- Extra virgin olive oil (I used Early Harvest)
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 3 tsp dry oregano
- 1 1/2 tsp cumin
- 1 tsp rosemary
- 1/2 tsp red pepper flakes
- 2 dry bay leaves
- 1 cup crushed tomatoes (from a can)
- 7 cups low-sodium vegetable broth
- 2 cups red lentils, rinsed and drained
- Kosher salt
- Zest of 1 lemon
- Juice of 2 lemons
- Fresh parsley for garnish
- Crumbled feta cheese to serve, optional
Instructions
- Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don’t burn.
- Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
- Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
- Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
- Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!
Notes
- Cook’s Tips: Be sure the lentils are fully cooked before blending. To achieve creamy consistency, don’t skip blending the soup. I find using an immersion blender on low speed (and while heat is off) is an easier and less messy way to blend the soup. But if you need to, you can use a food processor or a stand-up blender. If you do so, blend the soup in batches to avoid it overflowing.
- Vegan option: simply omit the feta cheese.
- Leftovers & reheating: Store leftover lentil soup in an airtight container for 3-4 days in the fridge. When you are ready to heat the soup again, place in a pot and heat on the stove over medium heat, stirring occasionally, until bubbly. You may find it helpful to add a little more broth to help the consistency.
- Visit our online shop to browse Mediterranean ingredients, including our all-natural red lentils, extra virgin olive oils, including Early Harvest EVOO, and all-natural and organic spices, including cumin and rosemary!
- Prep Time: 10 mins
- Cook Time: 23
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
This is delicious 😋 used black garlic didn’t have any rosemary but it still tastes fab. Thank you
So glad you enjoyed it, Jacquie!
This soup is delicious and I will definitely make it again. When I went to make it I realized it didn’t have cumin so added cilantro . Next time I won’t purée it just to try it the other way. It’s definitely a winner
Thanks, Linda!
Thus soup was awesome!!! All the flavors worked so well together. Everyone loved the soup!!! Will definitely be making this on a regular basis. Thank you for all your recipes. They are all excellent, haven’t found one we didn’t like.
I love trying them all out!!
I honestly feel this was the best soup I’ve ever had. I LOVE the lemon flavor; it’s unexpected, subtle and just so amazing! I put feta on mine because, as you often say, “Feta makes everything ‘betta’.” I agree! Many thanks for sharing. Also, I need to tell you that I “thought” I hated cooking. However, I find your recipes easy to shop for, easy to make and so worth the effort. I actually enjoy cooking for the first time ever!!! I’m thrilled, too, because the recipes are healthy. Thanks again!
Oh, Terry… you made my day! I love to hear things like this. Thank you so much for taking the time to comment.
this is fantastic I tasted it before adding the lemon some people here don’t like lemon and it was really good I think next time I will try just one very good soup ;}
Thanks, Robert!
One of our favorite soup, and a regular in our rotation. Thank you!! Love the idea of added beans at the end. Recipe does not say to remove the bay leaves before blending. Forgot one time and it really changed the flavor, not for the better. I make a mental note each time.
Love everything Greek and especially the cuisine of the Greek kitchen. Thank you for sharing the great red lentil soup recipe. I make lentil soup often, but yours has a few special additions. I will try soon!
Pat from Texas:)
Hope you enjoy it, Pat!!
In the instructions you do not mention the removal of the bay leaves, I removed but are they meant to be removed?
Hi, Sharen. Yes… I typically remove them. I hope you loved the soup! It’s one of my personal favs.
Absolutely delicious soup, amazing what the lemon does at the end. I added a can of white butter beans at the end for something to bite into in the soup. I’ve made this a couple of times and it’s always wonderful.
Thanks, Phoebe!
I’m thrilled that i stumbled across your page. This Lentil recipe was a huge hit with my family of 7! I’m definitely saving this recipe. Thank you for inviting us all into your world and showing us how to prepare food that not only is healthy but taste amaZing!
My pleasure, Delia! So happy to have you here!
Great soup with exotic flavour! We’ve just made it and loved it at first sip.
Thanks so much, Alin!
Hi Suzy,
I’ve made so many of your delicious recipes and I have successful with all. I made red lentil soup and my lentils lost all their color. I used Goya red lentils. I followed your instructions to the letter.
Please tell me what I did wrong and how to prevent in the future.
I love the way you cook and explain things.
Sincerely,
Your number one fan
Lois Pollio
Hi Lois, I am not so sure how the lentils would loose their color. I wonder if that might have been an older bag of lentils? Not 100 percent sure as I have not had that issue.
Easy as, divine.
Thank you, Shannon!
I made this last night and it was phenomenal! I usually love feta, but it masked the luscious spices and lemon. So I just enjoyed another serving without the feta (I’ll save the cheese for my salad!). Trying to eat healthier and your site is helping so much with this. Thank you Suzy!
So glad to hear that, Joyce! Thank you!!
I love this recipe and always have it cold (as I live in a tropical climate) and, instead of feta, I add a dollop of Greek yoghurt. It’s scrumptious! Also, as I am unable to find sumac here, I use za’atar which works very well and at least contains some sumac. I would love for Suzy to mention how many carbs per cup there are in one cup of soup (minus the feta).
Hi, Khali. So glad you enjoy this recipe! Thanks for the feedback on the carb/serving size info. The nutritional information we have is just a best estimate as we use a very simple program that calculates it for us based on the ingredient list. The exact serving size measurement is another layer that’s harder for us to precisely calculate at this time. We’ll keep working to find a good solution, though
I followed the recipe and found the oregano taste to be overwhelming. The lemon juice did help in mitigating the pungent oregano flavor. We still enjoyed this recipe. I will use less oregano next time. Didn’t have feta but used ricotta instead.
This is so good!! I used fresh herbs instead of dried because I love using the herbs in our herb garden. I also didn’t blend because I don’t have an immersion blender, but it’s not needed.
Will make this again! And, I have lunch for the rest of the week!
Thanks for sharing, Tiffany!
Just need to echo what everyone else is saying, this soup is EXCELLENT! It is so easy to make, very easy to tweak to your individual tastes, and very very flavorful. I stumbled upon this recipe because I had red lentils I wanted to use, and now I have found a recipe I will come back to time and time again. Thank you for this one!
So glad you enjoyed it, Ryan!