Red Lentil Soup

4 Servings

45 minutes 15 minutes active

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This simple yet robust soup is rich with butter and earthy paprika. Red lentils cook quickly and become creamy as they break down. The infused butter that's drizzled on at the end gives the soup a moderate heat; adjust it by reducing or increasing the red pepper flakes.



45 minutes

15 minutes active


  • 6

    tablespoons salted butter, divided

  • 1

    yellow onion, chopped

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Robert C.
December 23, 2022
Easy and Perfect
This recipe was so simple and tasty. I love that combination. The only thing I added was a squeeze of lemon after serving.
Amanda M.
December 7, 2022
My Favorite Lunch Soup
This recipe has become my favorite go to lunch soup - not complicated to make but tastes so delicious and satisfying!
Tamara G.

The best lentil soup I've ever had! So simple to make. I think the paprika butter gave it that special depth. Next time I am making a double batch!

Diana L.

I made this soup today. It was a very good soup. I did not cook butter and peppers, paprika. I just put pepper and paprika in. I will be making it again as it tastes good and easy to make.

Katherine K.

I just made this for the third time; for whatever reason, the onions weren't soft enough, should have let them sauté longer. However, I must have done something special with the oil and pepper; this was the first time the oil was moderately spicy--a very good thing. Before I thought it was kind of tasteless. I took a full two minutes to bloom the pepper. Oil didn't really turn bright red but it did look like the picture. Quick and good.

Helen V.

Delicious and so easy! Find myself thinking of it often. I have used a combination of water and bone broth if I have some on hand that needs using up.

Brenda D.

This was easy and VERY tasty! The paprika butter was a great addition. I will definitely make this again.

Amber R.

Just watched this being made on PBS and the recipe was slightly different. They added 2 T of long grain white rice and also bloomed the pepper (recommended aleppo pepper) in olive oil rather than in butter. Seems they upgraded the recipe but didn't yet make the changes to the web site. Hopefully, that will happen!

Lynn C.

Hi Amber -

The recipe above is a simplified version of the Red Lentil Soup that appears in our Cookish cookbook. The version from the show can be found here - Hope that helps!

The Milk Street Team

Laurie Durant D.

The BEST soup ever!! I was very skeptical, especially the absence of broth or stock. Sent the recipe to both my daughters! Made it for a dear friend recovering from Covid. What more can I say it is #1 with my family.

maureen s.

I have made this several times and love it. I have served it with grilled sausage cut up and it's a bigger hit with the family. I don't do the butter thing at the end.

Mandy G.

Just made it today. Its is very good but a tad too salty. I will only put in 1 tsp next time. I garnished it with a dollop of plain, whole milk, Greek yogurt, the mint and your crispy chick peas (milk street recipe). Those were all good choices. I will also add more pepper next time. I used Aleppo and was scared I would overdo it. I didn't. Great soup though, so easy and perfect for a cool fall evening

Martha O.

Honestly, this is not the best red lentil soup I've made but it was super fast, easy, and reasonably good. My favorite recipe has more warm spices and a bit of tomato paste for umami.