Easy Red Lentil Soup

With plant-based protein and Vitamin C-rich veggies, this brightly flavored Red Lentil Soup—with sweet potato, ginger, and coconut— is a perfect fast family dinner ready in less than 30 minutes.

Easy Red Lentil Soup

This golden soup is one of my very favorites to make and share with my family. It’s super comforting but also light and not too rich—which is such a nice combination in the colder months. This is also a soup I always make to share when we have a baby in the house since it’s loaded with good-for-them ingredients and has a nice flavor to introduce to little ones.

This kid-friendly soup also cooks fairly quickly after you get the chopping done, which makes it a good one for making when you don’t have a ton of time in the kitchen. It’s also a great freezer meal or a meal to use in a Meal Train for a family with a new baby or illness.

Ingredients You Need

For this soup, you’ll need to have the following ingredients on hand and ready to go.

• Sweet potatoes: These add a lot of flavor and creaminess once cooked and blended. You can use fresh sweet potatoes and plan to peel and chop them, or use frozen diced sweet potatoes to save a step.
• Carrots: Paired with the sweet potatoes, the carrots add flavor and loads of Vitamin A to the soup. You can peel and chop fresh carrots or use shredded carrots from the store to save a step.
• Red lentils: You’ll want to use red lentils in this recipe, not brown or green. Red ones cook faster, and therefore need less liquid for cooking, and they break down and blend into the soup so nicely.
• Turmeric: Look for ground turmeric in the spice aisle. It adds flavor to this soup.
• Ginger (fresh or dried): You can grate fresh (or frozen fresh) ginger on a microplane or use dried ground ginger here.
• Broth: To make this soup vegetarian, use vegetable broth. Otherwise chicken broth works, too.
• Coconut milk: We add a little coconut milk (the kind in a can) at the end for maximum creaminess. You can use heavy cream if you prefer.

Step-by-Step Instructions

Here’s a look at the process of making this red lentil soup recipe. Scroll down to the bottom for the full information.

1. Dice the vegetables as needed.
2. Add vegetables to a pot with the oil and saute.
3. Stir in the salt, turmeric, ginger, stock, and lentils. Bring to a boil, reduce to a simmer, and cover.
4. Cook until the lentils are soft and starting to break down.

5. Stir in the coconut milk, which adds richness and creaminess.

6. Puree smooth with an immersion blender or a regular blender. (You can also serve this chunky if you prefer!) Serve warm.

How to Store

Simply let it cool slightly and store it in an airtight container for 3-5 days in the fridge or up to 3 months in the freezer. It will thicken as it stores and is cold, but will go back to soup consistency when you warm it up.

Best Tips for Success

• Puree with an immersion blender, or let cool slightly and puree in a regular blender.
• Omit the turmeric if you don’t have it.
• Swirl in plain yogurt if desired.
• Serve in a small cup, bowl, or reusable pouch for little kids.
• Try as a sauce for rice or pasta, or with crackers or toast as a dipper if the kids aren’t big fans of soup.

I’d love to hear your feedback if you make this recipe so please comment below!

• Heat a medium pot over medium heat and warm the oil. Add the sweet potatoes and carrots and stir. Cook, covered, for 10 minutes.

• Stir in the salt, turmeric, ginger, stock, and lentils. Bring to a boil, reduce to a simmer, and cover. Cook 10-15 minutes or until the lentils are soft and starting to break down.

• Stir in the coconut milk and puree smooth. (You can also serve this chunky!) Serve warm.

• Store any leftovers in an airtight container in the fridge for 3-5 days.
• Puree with an immersion blender, or let cool slightly and puree in a regular blender.
• Omit the turmeric if you don’t have it.
• Swirl in plain yogurt if desired.
• Serve in a small cup, bowl, or reusable pouch for little kids.
• Try as a sauce for rice or pasta, or with crackers or toast as a dipper if the kids aren’t big fans of soup.

Calories: 350kcal, Carbohydrates: 35g, Protein: 11g, Fat: 20g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 406mg, Potassium: 834mg, Fiber: 11g, Sugar: 7g, Vitamin A: 17525IU, Vitamin C: 7mg, Calcium: 62mg, Iron: 3mg