Cozy Red Lentil Soup in a Bread Bowl

Cozy Red Lentil Soup in a Bread Bowl

Warm, creamy, and full of bright lemon and savory cumin, this red lentil soup is one of those simple recipes that feels especially comforting on a chilly day. The lentils cook until tender and are blended until smooth, giving the soup its beautiful golden-orange color.

Serve it in a crusty bread bowl with fresh herbs and a drizzle of olive oil for an extra-cozy fall meal.

Ingredients

  • 2 cups red lentils
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1½ teaspoons salt
  • 2½ teaspoons ground cumin
  • ¼ teaspoon black pepper
  • 7 cups water
  • Juice of 2 lemons

For serving:

  • Round sourdough bread bowls
  • Chopped fresh parsley or cilantro
  • Extra-virgin olive oil
  • Freshly cracked black pepper
  • Red pepper flakes, optional

Instructions

  1. Rinse the lentils.
    Place the red lentils in a fine-mesh strainer and rinse under cool water until the water runs clear. Drain well.
  2. Sauté the aromatics.
    Add the chopped onion and minced garlic to a large pot and sauté for about 3 minutes, until softened and fragrant.
  3. Add the lentils and seasonings.
    Add the rinsed lentils, salt, cumin, and black pepper. Stir everything together.
  4. Simmer.
    Pour in 7 cups of water and bring the soup to a gentle simmer. Cook for approximately 25–30 minutes, or until the lentils are very tender and beginning to break down.
  5. Add the lemon.
    Stir in the freshly squeezed juice of 2 lemons. Taste and adjust the salt or lemon if desired.
  6. Blend until smooth.
    Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. You can also carefully transfer it in batches to a blender.
  7. Prepare the bread bowls.
    Slice the top from each round loaf and carefully hollow out the center, leaving enough bread around the sides and bottom to hold the soup.
  8. Serve.
    Ladle the hot red lentil soup into the bread bowls. Finish with chopped parsley or cilantro, a drizzle of olive oil, freshly cracked black pepper, and a pinch of red pepper flakes if you like a little heat.

Milk and Sand Kitchen Tip

Save the bread you remove from the center of the loaf for dipping—it might be the best part. 🍞

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