I like all types of lentils, but the one that saves the most time are red split lentils. They cook up in about 15 minutes and the result is an incredibly tender red lentil soup.
This is the perfect dish for when you need dinner on the table ASAP and don’t want to bother with a lengthy recipe with too many exotic ingredients that’ll leave you hungrier and pressed for time.
For this recipe, all you need is some split red lentils, a carrot, spinach, onion, your favorite seasonings, and tomato paste. That’s it. I also made a side of white rice – because why not?
If you’re hungry, this recipe makes a large heaping bowl for one. If you’re having other sides and other dishes, you can totally stretch this recipe out for 2 servings.
It’s time to cook up some easy red lentil soup!
Easy Red Lentil Soup Recipe
- Red split lentils cook much faster than the popular green lentil.
- If you don’t have tomato paste, you can switch it out for unsalted tomato sauce.
- 1/4 cup red split lentils
- 1 medium carrot
- 2 tbsp tomato paste
- 1/4 cup onion
- 1 cup raw spinach
- 2 tbsp garlic powder
- 1 tbsp oil
- Salt to taste
- Dice the carrot and onion into small pieces.
- In a medium-hot pot, add a tablespoon of oil and the diced onions.
- Cook + stir until onion is tender, or for about 5-7 minutes.
- Add the tomato paste to the pot. Stir and cook for another minute.
- Add one cup of water, carrots, garlic powder, and salt to the pot. Cover.
- Crank up the heat to high until soup is in a rolling boil. Then reduce heat to low.
- Cook the soup for about 15-20 minutes, or until everything is tender.
- Add more water if necessary – depending on how thick/thin you like your soup.
- Finally, add the spinach to the soup and allow the soup to cook until spinach has wilted. About 1-2 minutes.