It’s officially soup season, and i’m so excited to share my easy red lentil soup recipe with you all! It’s a delicious one-pot meal that packs in tons of flavor, fiber, and plant-based protein.
I love topping mine with creamy coconut milk, grain-free crackers, and crushed black pepper for an extra kick.
To be honest, I’ve always been intimidated by making soup. It always seemed complex, with tons of ingredients.
But guys, I promise you this one is SO simple to make! There’s no blending necessary, and its seasoned with basic spices that you likely have in your pantry.
I added in some frozen riced cauliflower, which adds a nice boost of veggies, and topped mine with a few spoonfuls of full-fat coconut milk. The crackers on top are optional, but I love crushing up some of my favorite grain-free crackers for an added crunch.
Red lentils are highly nutritious. They provide fiber, protein, B vitamins, and iron, along with some other vitamins and minerals.
They’re super satisfying, so a big bowl of this easy red lentil soup can be a meal on its own if you want to keep dinner simple.
Red lentils are naturally split, meaning they break apart easily so they’re perfect for soups. If you prefer a creamier soup, you can blend your soup once its cooked in a blender or with an immersion blender. I leave mine as is and its delicious!
Seasoning your red lentil soup
I season my soup with crushed black pepper, salt and cumin. The amount of each spice will vary depending on the type of vegetable broth you use. I used a low-sodium vegetable broth, so I added a little more salt than you may need to, depending on your broth.
I suggest starting off with 1/2 tsp of salt, and adding more as needed. It’s always better to under season and add as you go, than over salt!
My favorite way to serve this soup is with a simple grilled cheese for the ultimate comfort food. It’s definitely going to be on repeat all winter, and I can’t wait for you guys to try it!