5 world recipes for red lentil soups. Which one will you try to make?

Red lentils are among the most digestible legumes.

Make a soup out of it – it’s quick, easy, nutritious and smells exotic.

Get inspired in our article and learn about traditional recipes from around the world.

Try red lentil soup with ginger or maybe a pinch of chili.

Indian red lentil soup

Legumes and vegetables are the cornerstone of Indian cuisine. Like this traditional red lentil soup with ginger. Will they live in your home?

Ingredients

• 150 g of red lentils
• 2 red onions
• 3 stalks of celery stalks
• 3 carrots
• 1 potato
• 1 l of vegetable broth/water + 1 vegetable bouillon cube
• 2 cloves of garlic
• 2 slices of ginger
• a small can of tomato paste
• 3 tablespoons of olive oil
• 1 TBSP curry spice
• salt pepper
• cilantro for garnish

Method

1. Fry finely chopped onion in a pot with hot oil
2. Add the chopped carrots and celery stalks and sauté
3. Sprinkle with spices, finely chopped garlic and ginger
4. Add the tomato puree and mix
5. Cover with broth or water with bouillon
6. Add chopped potatoes and lentils to the soup
7. Cook until the potatoes are soft
8. Season with salt and pepper
9. Serve garnished with fresh cilantro

Brazilian creamy red lentil soup with coconut milk

The best red lentil soup is beautifully supple, delicate and balanced in taste. You can achieve this by adding coconut milk and the right combination of spices.

Ingredients

• 150 g of red lentils
• 1 onion
• 2 carrots
• 2 cloves of garlic
• 1 bay leaf
• 1 chili pepper
• ½ liter of vegetable broth or ½ liter of water and ½ cube of vegetable broth
• salt pepper
• 1 can of coconut milk
• 1 tbsp olive oil

Method

1. Fry the finely chopped onion in oil in a saucepan
2. Add the red lentils and carrots
3. Fry briefly
4. Add the chopped garlic and mix
5. Pour in stock or water with dissolved bouillon and bring to a boil
6. Add bay leaf and chopped chili pepper
7. Cook for about 20 minutes until the vegetables are tender
8. Cover with coconut milk
9. Salt and pepper to taste
10. Serve garnished with parsley

Harira – spicy and thick soup from Morocco

Traditional Moroccan red lentil soup with turmeric and chickpeas breathes African exoticism

Ingredients

• 150 g of lamb or beef
• 50 g of red lentils
• 1 can of chickpeas
• 80 g of stalked celery
• 1 onion
• 1 clove of garlic
• 1 can of diced tomatoes
• a bunch of parsley
• 1 small tomato puree
• 5 tablespoons of noodles for soup
• ½ tsp dried ginger
• ½ tsp turmeric
• ½ tsp cumin
• a sprig of coriander
• salt

Method

1. Heat the olive oil in a saucepan
2. Saute finely chopped onion and diced meat on it
3. Sprinkle with spices, add puree and fry briefly
4. Add chopped celeriac, chopped parsley, tomatoes, chickpeas and red lentils
5. Pour water so that the ingredients are submerged
6. Cook until the meat is tender
7. Add the soup noodles and cook again briefly
8. If the soup needs to be thickened, add a spoonful of plain flour and boil
9. Season with salt and serve garnished with cilantro

TIP: Chickpeas are a very interesting food. Check out these great chickpea recipes and include them in your diet.

Bavarian lentil soup with sausage

The original recipe for red lentil and tomato soup takes on a whole new dimension when you enrich it with a piece of sausage. The soup can easily replace the main meal.

Ingredients

• 200 g of red lentils
• 1 onion
• 1 clove of garlic
• 2 carrots
• 1 stalk of celery stalks
• ½ can of diced tomatoes
• 500 ml of broth
• 200 g of wine sausage
• 2 tablespoons plain flour
• salt pepper
• ½ tsp cumin
• ½ tsp turmeric
• a pinch of ground chili

Method

1. Fry the onion, carrot and celeriac in olive oil
2. Sprinkle the lentils and fry briefly
3. Add chopped garlic and spices
4. Pour over the canned tomatoes and stock
5. Cook until the lentils are soft
6. If the soup is too thick, add water
7. Cut the wine sausage into thicker rounds with a sharp knife
8. Coat them in smooth flour and fry them on both sides in a pan in oil
9. Serve the soup in bowls, garnished with a few rounds of sausage in the middle

Quick red lentil soup for kids

Red lentil and carrot soup is healthy and ready in no time. It is less spicy and therefore also great for younger members of the family.

Ingredients

• 200 g of red lentils
• 1 small onion
• 4 carrots
• 2 tablespoons of butter
• 1 liter of vegetable broth
• 1 tomato puree
• salt
• 1 tsp oregano

Method

1. Cut the onion into small pieces, the carrot into half rings
2. Melt the butter in a pot and fry the vegetables on it
3. Add the lentils and tomato puree
4. Fry briefly
5. Pour in the stock and cook until the vegetables and lentils are soft
6. Add salt and oregano
7. Blend the finished soup
8. Serve garnished with bread croutons

Why include red lentils in the pantry

Although red lentils are only slowly becoming established in Czech cuisine, they are one of the most popular and oldest cultivated crops in the world. There is nothing to be surprised about – it does not need to be soaked, its preparation is very fast and its use is wide. It is considered a superfood and brings a whole range of health benefits. Let’s see what kind.

• It is rich in iron – it helps with anemia
• It is a great source of protein – it is suitable for vegetarians, vegans or if you are trying to limit your meat consumption.
• It contains a whole range of vitamins and minerals – e.g. selenium, potassium, magnesium, zinc, manganese, phosphorus and important vitamins of the B group, including folic acid.
• It improves the appearance and quality of the skin, brain activity, helps with depression or blood formation
• It contains a lot of fiber and thus helps with weight loss. Foods with a high fiber content fill you up well and for a longer period of time, so you can maintain a great figure even without starving
• It has little sugar – it is suitable for diabetics
• It is easily digestible – red lentils do not cause bloating, even small children digest them well and are the only legume that is recommended during pregnancy

Red lentil soup has been prepared for thousands of years. It comes from Western and Central Asia and is gradually finding its place in kitchens all over the world. It is quick, really nutritious and you can add anything you like to it.