There’s something downright comforting about a bowl of homemade soup, especially when it’s the Red Lentil Soup with Spiced Butter Recipe that I’m about to share with you. Creamy, flavorful, and finished with a sparkle of spiced butter, this soup is pure soul food that comes together faster than you’d think.

The image shows a white round bowl filled with smooth orange soup that covers the entire inside of the bowl. On the top surface of the soup, there are small dark red droplets and a swirl of red oil arranged in a loose circle near the center. The bowl is placed on a white marbled surface. A silver spoon sits to the left of the bowl, partially on a dark gray textured cloth. Part of a second white bowl with the same soup and topping is visible in the bottom right corner, and the edge of a white soup pot with the orange soup inside is seen at the top right. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Lentil Soup with Spiced Butter Recipe
Top Tip
How to Serve Red Lentil Soup with Spiced Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:

Why You'll Love This Recipe

What really sets this Red Lentil Soup with Spiced Butter Recipe apart for me is the way it balances simplicity with a burst of bold flavor. I love how the luscious butter infused with Aleppo pepper brings a cozy warmth that’s just irresistible.

Quick and nourishing: You get a hearty, wholesome meal on the table in just about 40 minutes – perfect for busy weeknights.
Rich layers of flavor: The combination of cumin, paprika, and spiced butter delivers surprising depth without complicated steps.
Flexible and forgiving: Whether you like smooth or a little texture, this soup adapts to your preferences easily.
Comfort in a bowl: It’s one of those recipes that feels like a warm hug, especially when topped with that fragrant Aleppo pepper butter.

Ingredients & Why They Work

This recipe relies on simple, wholesome ingredients that play so well together. Each part offers something special — sweetness, earthiness, warmth, and richness — blending to create that silky, hearty soup you’ll want to make again and again.

Flat lay of a small pool of extra-virgin olive oil in a simple white ceramic bowl, a large yellow onion whole and unpeeled, two medium carrots with bright orange skin and green tops trimmed, one medium Yukon gold potato with smooth yellow skin, three whole garlic cloves with papery white skins, a small white bowl with deep red tomato paste, a small white bowl with paprika powder, a small white bowl with ground cumin, a small white bowl with kosher salt, a small white bowl with ground black pepper, a small white bowl filled with vibrant red lentils, a small white bowl of clear vegetable broth, a small white bowl holding three pats of creamy butter, a small white bowl containing crushed red Aleppo pepper flakes, and two fresh lemon wedges with glossy yellow rinds arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: Provides a fruity base for sautéing the veggies and builds the flavor foundation.
Yellow onion: Adds sweetness and aroma as it softens in the pan.
Carrots: Bring a natural sweetness and vibrant color to the soup.
Yukon gold potato: Helps thicken the soup and adds creaminess once blended.
Garlic: Boosts that savory, aromatic depth we all love in soups.
Tomato paste: A little umami punch to balance the earthiness of lentils.
Paprika: Adds a smoky warmth that mingles beautifully with the cumin.
Ground cumin: This spice brings a hint of earthiness that’s subtle but essential.
Kosher salt and black pepper: To season perfectly throughout the cooking process.
Red lentils: The star ingredient, they cook fast and blend into a velvety texture.
Low-sodium vegetable broth: Keeps the soup light and flavorful without overpowering it.
Butter or olive oil (for spiced butter): Creates that luxurious finish that makes this soup shine.
Aleppo pepper: Adds a mild heat and fruity tang that lingers on the palate.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Red Lentil Soup with Spiced Butter Recipe is how easy it is to tweak it to suit your tastes. I often add more garlic or swap butter for olive oil if I’m going dairy-free, but it’s equally delicious either way.

Variation: I sometimes stir in chopped fresh herbs like parsley or cilantro right before serving to add a fresh pop that’s really nice.
Spicy kick: If you like heat, sprinkle extra Aleppo pepper or even a pinch of cayenne into the butter drizzle.
Vegan version: Use olive oil for the spiced drizzle instead of butter to keep it plant-based but still flavorful.

Step-by-Step: How I Make Red Lentil Soup with Spiced Butter Recipe

A white pot filled with a stew showing two distinct layers: the bottom layer is a mix of orange, brown, and light yellow chunky vegetables in a reddish broth, while the top layer is bright orange-red lentils piled in the center. A white woman's hand is pouring more light yellow liquid into the pot from a glass measuring cup. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics until Soft and Sweet

Start by heating the olive oil over medium heat in a large pot. Toss in the diced onion and carrots, then give them a gentle stir every now and then. You want them softened and smelling sweet—this usually takes about 4 to 5 minutes. Next, add the diced potato and cook for another 2 minutes, letting those flavors meld together. Patience here pays off because those softened veggies become the heart of your soup’s flavor.

Step 2: Add the Spices and Garlic

Now toss in the minced garlic, tomato paste, paprika, cumin, salt, and pepper. Stir everything together and let it cook for about 30 seconds. This brief step wakes up the spices and deepens their flavor without burning the garlic, so keep an eye on it and stir continually.

Step 3: Simmer the Lentils to Creamy Perfection

Add your rinsed red lentils and the vegetable broth. Bring the whole pot to a boil, then reduce heat to low and cover. Let it all simmer gently for 20 to 25 minutes until the lentils and potatoes are super tender. You’ll know it’s ready when you can easily mash a lentil with a fork.

Step 4: Blend to Your Preferred Texture

This part’s totally up to you. I usually use an immersion blender to puree the soup until silky smooth — it really brings out that comforting, velvety quality. But if you prefer, leave it a bit chunky for extra texture. Just be sure to blend carefully and taste as you go to get it just right.

Step 5: Make the Spiced Butter Drizzle

In a small pan over low heat, melt the butter. Once melted, sprinkle in the Aleppo pepper and stir constantly for 20 to 30 seconds until you smell that fragrant, warm aroma. This little finishing touch is what takes the soup from good to unforgettable.

Step 6: Serve and Enjoy!

Ladle the soup into bowls, drizzle generously with your spiced butter, and serve with lemon wedges on the side. The fresh lemon juice brightens the soup beautifully and balances those warm spices. Trust me, you’ll find yourself craving this combo again and again.

Top Tip

From my kitchen adventures making this Red Lentil Soup with Spiced Butter Recipe, I realized a few things that helped perfect the balance and depth of flavor. These little tweaks can make a big difference in turning a simple soup into something spectacular.

Use fresh spices: Old spices can dull the vibrant taste. Fresh cumin and paprika will make your soup sing.
Don’t skip rinsing lentils: I usually give mine a quick rinse to remove dust and help keep the broth clear and clean-tasting.
Simmer gently: Keep the heat low during simmering to prevent the soup from sticking to the bottom and burning, which can lead to bitterness.
Add lemon at serving: I like to let everyone add lemon wedges individually—fresh citrus is a game changer for balancing flavors.

How to Serve Red Lentil Soup with Spiced Butter Recipe

Garnishes

My go-to garnish is definitely the warm spiced butter drizzle—it adds both richness and a touch of heat. I also love to sprinkle a few fresh parsley leaves for color and a squeeze of fresh lemon juice on top, which brightens the soup and lifts the flavor beautifully.

Side Dishes

This soup pairs wonderfully with warm crusty bread or pita for dipping. On chilly days, I often serve it alongside a simple green salad tossed with a lemony vinaigrette to keep things light and fresh.

Creative Ways to Present

For a dinner party, I like to ladle the soup into white bowls, add the spiced butter in a swirling drizzle, and top with a few toasted pumpkin seeds for crunch. A bright lemon wedge on the side never fails to impress and adds a pop of color.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to 4 days. Before reheating, give it a good stir – the lentils tend to thicken it up a bit, so you might want to add a splash of broth or water to loosen the texture.

Freezing

This recipe freezes beautifully. I like to portion it in freezer-safe containers without the spiced butter drizzle, which I make fresh before serving. When you’re ready, thaw it overnight in the fridge, then gently reheat on the stove.

Reheating

Reheat the soup gently over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it thickened too much. Make the spiced butter fresh each time to keep that bright, fragrant finish.

Red Lentil Soup with Spiced Butter Recipe