Name: Lentil Soup Purée
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 tbsp olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 medium carrots, diced; 1 celery stalk, diced; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp ground turmeric; 1 cup dried red lentils, rinsed; 4 cups vegetable broth (low-sodium); 1 cup water (as needed); 1 bay leaf; Salt and freshly ground black pepper, to taste; Juice of 1/2 lemon; Fresh parsley, chopped, for garnish (optional)

Jump to Recipe

A velvety, comforting red-lentil soup that blends earthy legumes, aromatic vegetables, tomatoes, and warming spices into a smooth, nourishing bowl—perfect for quick week-night suppers or make-ahead lunches.

Why You’ll Love This Recipe

Silky texture without cream—the red lentils naturally purée to a creamy consistency.
Nutritious and filling—protein-rich legumes, vegetables, and olive oil offer balanced nutrition.
One-pot simplicity—minimal preparation and easy clean-up.
Adaptable—swap the stock for vegetable broth to keep it vegan or vary the spices for different flavour profiles.
Freezer-friendly—the soup maintains its colour and texture after freezing, making it ideal for batch cooking.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 tablespoons extra-virgin olive oil
½ medium yellow onion, diced
2 garlic cloves, minced
½ cup canned diced tomatoes, drained
4 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1½ tablespoons dried mint
8–9 cups chicken or vegetable stock
2 cups red lentils, rinsed
2 cups potatoes, peeled and diced
½ teaspoon kosher salt (plus more to taste)
Freshly ground black pepper, to taste
Lemon wedges and extra-virgin olive oil, for serving (optional)

directions

Sauté aromatics – Warm the olive oil in a large heavy-bottomed pot over medium heat. Add the onion and cook for about 3 minutes, stirring, until translucent. Stir in the garlic and cook 30 seconds more.
Bloom spices – Add tomato paste, smoked and sweet paprika, and dried mint. Cook, stirring, for 1 minute to deepen colour and flavour.
Deglaze and combine – Stir in the diced tomatoes. Pour in the stock, then add the lentils and potatoes. Season with salt and pepper.
Simmer – Bring to a gentle boil, reduce heat, partially cover, and cook 25–30 minutes until the lentils have broken down and the potatoes are tender.
Purée – Remove from the heat. Using an immersion blender, purée until completely smooth (or leave a little texture if preferred). Adjust seasoning.
Serve – Ladle into warmed bowls. Finish with a drizzle of olive oil and a squeeze of lemon juice if desired. Serve hot.

Servings and timing

Yield	Prep Time	Cook Time	Total Time
6 portions (about 1 ½ cups each)	10 minutes	30 minutes	40 minutes

(When served as a starter, the recipe stretches to 8 smaller bowls.)

Variations

Moroccan twist: Replace mint with 1 teaspoon ground cumin, ½ teaspoon ground coriander, and a pinch of cinnamon.
Coconut curry: Use vegetable stock, add 1 tablespoon curry powder, and finish with ½ cup coconut milk for a richer, dairy-free result.
Hearty vegetable: Sauté 1 cup finely diced carrots and celery with the onion for extra body and vitamins.
Smoky chorizo: Sauté 100 g diced cured chorizo before adding the onion; its oils perfume the entire soup.
Green-lentil version: Substitute brown or green lentils. Extend simmer time to about 40 minutes and purée only half for a more rustic texture.

storage/reheating

Refrigerator: Cool completely, then store in an airtight container for up to 5 days.
Freezer: Portion into freezer-safe jars or bags, leaving head-space. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm gently on the stove over medium-low heat, stirring occasionally. Add a splash of stock or water if the soup thickens during storage. Microwave on medium power in 2-minute bursts, stirring between, as an alternative.

FAQs

Can I use green or brown lentils instead of red?

Yes, but they require 35–40 minutes to soften and will produce a slightly earthier flavour and darker colour.

Do I have to soak the lentils first?

No. Red lentils cook quickly and need only a rinse before use.

How can I make the soup spicier?

Add ¼ teaspoon cayenne pepper with the paprika, or garnish with harissa, chilli flakes, or a swirl of hot sauce.

Is this recipe gluten-free?

Yes—provided your stock is certified gluten-free, all other ingredients are naturally without gluten.

What equipment do I need to purée the soup?

An immersion (stick) blender is most convenient. A countertop blender works as well; purée in batches, venting the lid to release steam.

Can I omit the tomato products?

You may leave out the diced tomatoes and tomato paste, but the soup will lose acidity and take on a paler hue; compensate with lemon juice.

Why is my soup too thick the next day?

Lentils absorb liquid as they cool. Stir in extra stock or water while reheating to reach your preferred consistency.

Can I double the recipe?

Certainly. Use an 8-quart (7.5 L) pot to prevent boil-overs and extend simmer time by about 5 minutes.

Is dried mint essential?

It lends a classic Middle-Eastern note, but you may replace it with dried oregano or thyme, or add 2 tablespoons fresh herbs just before serving.

What are suitable garnishes?

Try Greek yogurt, crispy chickpeas, toasted pumpkin seeds, chopped parsley, or a dusting of sumac for colour and tang.

Conclusion

This lentil soup purée offers hearty nutrition, deep flavour, and week-night convenience in one pot. Its forgiving technique and adaptable seasoning make it a reliable staple for anyone seeking wholesome comfort food with minimal fuss. Enjoy it fresh, stash portions in the freezer, and explore the suggested variations to keep every bowlful engaging