Pureed Red Lentil Soup
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This recipe is based on the best red lentil soup EVER from a local restaurant. Seasoned with herbs and spices — including mint and smoked paprika — this smooth, blended lentil soup is bound to become your new favorite comfort food.
Last year, I met a friend for lunch at a local Turkish restaurant. The lunch special included a bowl of their signature red lentil soup, and some pita bread for dipping (a must). The soup had such a unique, warm, and comforting flavor, and I found myself craving it for weeks.
I couldn’t quite put my finger on what herb I was tasting until I did a little research into Turkish soup recipes. The mystery flavor was mint. The dried mint gives the soup a brightness that I haven’t found in most traditional lentil soup recipes.
Once I figured out that mystery herb, I set to work trying to recreate the soup at home.
It was surprisingly easy! I balanced out the mint with a combination of sweet and smoked paprika. And to give the soup some additional heft and creaminess, I added a diced potato to the mix. The potato gives the lentil soup a great texture when it’s pureed.
This red lentil soup tastes creamy despite the fact that it’s dairy-free.
It’s especially simple to puree the soup if you have an immersion blender on hand, because you can blend the ingredients right in the pot. That means less dishes to wash.
If you’re already a fan of my other tried and true soup recipes, I’m positive you’ll love this blended red lentil soup, too. It’s got a unique taste, but it’s one I keep craving again and again — especially in the winter months.
As a bonus, it’s packed with nutrients (there are many health benefits of lentils), the ingredients are inexpensive, and you can keep most of them stocked in your pantry for a quick and easy weeknight dinner.
Make it Vegan:
If you swap out the chicken broth with vegetable broth, this recipe becomes vegan. And it’s every bit as delicious!
Pureed Red Lentil Soup
Ingredients
- 2 tbsp olive oil, extra virgin
- 1/2 onion, diced
- 2 cloves garlic, diced
- 1/2 c canned diced tomatoes
- 8-9 c chicken stock
- 2 c red lentils
- 4 tbsp tomato paste
- 1 1/2 tbsp dried mint
- 2 c potato, diced
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1/2 tsp kosher salt, more to taste
Instructions
- Heat olive oil in a large soup pot. Add onion and stir, cooking until translucent. Add garlic and saute for one additional minute.
- Add all other ingredients to the pot. Bring to a boil and then reduce to a low boil/simmer.
- Simmer for 30-40 minutes, or until lentils and potatoes are soft. Transfer in batches to a blender and blend until smooth (or use a stick-blender to blend directly in the pot).
- Serve with warm pita bread for dipping.
Notes
Nutrition Facts
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12 Comments on “Pureed Red Lentil Soup”
Yummm just what I have been craving with the cool weather setting in! I love that this can easily be a vegan soup recipe, perfect for when my sister comes over. The spices are just perfect with the lentils and potatoes! Thanks for sharing :)
The flavor profile of this soup – tomatoes, paprika, onions, garlic and mint – is so delicious! I was skeptical about the mint, but it gives it a bright, fresh note that is a nice compliment to the rich, smokiness of the other flavors. Also, the potatoes give it a super creamy consistancy. Great recipe!
Thanks for sharing! It was amazing.
I AM SO MAKING THIS SOUP!! WOW!! THIS LOOKS SO DELICIOUS ALYSSA
Love the flavors of this soup! Perfect to warm up the family these chilly days. Happy New Year!
Looks so delicious and comforting! Perfect on cold winter days ♥
I loved your story of having discovered the ‘secret’ ingredient for lentil soup! Love the other flavours in this recipe! Will be trying it soon as I am a big fan or red lentils and use them for making Indian dal every other day.
I love a good lentil soup and enjoy it often but never have I thought to puree it – and I’m so loving this pureed version!
I love the flavor of lentils but for some reason never cook with them. This is a great recipe to start with!
Red lentils seem to have a more mild flavor than regular, so it’s definitely a good recipe to try!
This was absolutely delicious. I’d gotten some red lentils at Trader Joe’s and, when I looked on the internet for something to do with them, found your recipe. I discovered smoked paprika and dried mint at the local supermarket. I halved the recipe (easy to do) and I used chicken broth rather than vegetable broth. By mistake I doubled the amount of smoked paprika, so left out the “sweet” paprika (I’m not sure what that is). I am quite sure the smokiness of the paprika played a large part in the success of this dish (you’d swear there was sausage in the soup!) and the dried mint was the ingredient that I would never have guessed was in it. Congratulations for discovering that elusive taste!
I will be fixing this again and again. It would definitely be a “party soup” to serve if I ever have a dinner party. And smoked paprika is a wonderful discovery.
I’m so glad you enjoyed it! I personally love smoked paprika, so I bet it was delicious with a little extra.