Chef Joey's Red Lentil Soup

Warm your soul with Chef Joey's Red Lentil Soup, a hearty and comforting recipe packed with nutritious ingredients and bold spices. This vegan-friendly dish combines protein-rich red lentils with aromatic notes of cumin, coriander, turmeric, and smoked paprika, creating a perfectly balanced flavor profile. Fresh vegetables like carrots, celery, and onions provide a wholesome base, while a hint of lemon juice adds a bright, tangy finish. Ready in just 45 minutes, this easy one-pot soup is ideal for meal prep or a cozy weeknight dinner. Garnish with fresh parsley and pair with crusty bread for a satisfying meal that’s as healthy as it is delicious. Perfect for fans of plant-based soups, high-protein meals, or classic comfort food with a spice-forward twist!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrot, diced
• 2 medium celery stalk, diced
• 4 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 0.5 teaspoon red pepper flakes (optional)
• 1 cup red lentils, rinsed and drained
• 6 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lemon juice (freshly squeezed)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.

Step 3

Add the minced garlic, ground cumin, ground coriander, ground turmeric, smoked paprika, and red pepper flakes (if using). Stir well and cook for 1 minute until fragrant.

Step 4

Add the red lentils, vegetable broth, diced tomatoes, bay leaf, salt, and black pepper to the pot. Stir to combine.

Step 5

Bring the mixture to a boil over high heat. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes or until the lentils are soft and starting to break down.

Step 6

Remove the bay leaf from the pot and discard.

Step 7

Use an immersion blender to blend the soup slightly, leaving some texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Step 8

Stir in the lemon juice and taste, adjusting seasoning with more salt or pepper if needed.

Step 9

Ladle the soup into bowls and garnish with chopped fresh parsley.

Step 10

Serve warm with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(2439.8g)

Amount per serving	% Daily Value*
Calories	1260.3

Total Fat 44.0g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6063.7mg	0%
Total Carbohydrate 179.9g	0%
Dietary Fiber 48.5g	0%
Total Sugars 48.1g
Protein 52.0g	0%

Vitamin D 0IU	0%
Calcium 518.6mg	0%
Iron 20.3mg	0%
Potassium 5274.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 15.7%

Carbs: 54.4%