There’s something incredibly comforting about a warm bowl of soup that just hits the spot, and this Red Lentil Soup with Spiced Butter Recipe does exactly that. It’s silky, cozy, and finished with a fragrant swirl of spiced butter that takes it from simple to seriously memorable.

A white bowl filled with smooth orange soup, topped with scattered small dark red oil droplets creating a loose swirl pattern. The bowl sits on a white marbled surface with a shiny silver spoon next to it on a dark textured cloth. In the background, part of a white dish with more soup is visible at the top right corner, along with part of another white bowl of soup at the bottom 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:
Final Thoughts
Red Lentil Soup with Spiced Butter Recipe

Why You'll Love This Recipe

This Red Lentil Soup with Spiced Butter Recipe is one of those dishes I come back to again and again, whether it's a chilly evening or I just need something soothing. The combination of earthy lentils and the rich, peppery butter topping is simply unbeatable.

Simple, nourishing ingredients: Everything combines effortlessly to create deep, layered flavor without any fuss.
Silky smooth texture: Using an immersion blender lets you customize how creamy or chunky you want your soup.
Flavor-packed spiced butter: The Aleppo pepper butter is a game-changer that adds warmth and a hint of spice.
Quick and easy to make: Ready in about 40 minutes, perfect for weeknights or cozy weekends.

Ingredients & Why They Work

Each ingredient in this Red Lentil Soup with Spiced Butter Recipe plays its part beautifully, from the earthiness of the lentils to the subtle punch of tomato paste. Here’s why I love what goes into this soup and a few shopping tips to get you started right.

Flat lay of a large diced yellow onion, two peeled and diced medium carrots, one peeled and diced Yukon gold potato, three whole uncracked garlic cloves, a small white ceramic bowl of vibrant red tomato paste, a small white ceramic bowl of deep orange paprika powder, a small white ceramic bowl of light brown ground cumin, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl filled with bright red lentils, a small white ceramic bowl of golden extra-virgin olive oil, a small white ceramic bowl of rich golden butter, two fresh lemon wedges, and a small white ceramic bowl of crushed Aleppo pepper, 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: The perfect base fat for sautéing aromatics and adds a subtle fruity richness.
Yellow onion: Provides sweetness and depth when sautéed – don’t skip this step!
Carrots: Adds natural sweetness and body to balance the earthiness of lentils.
Yukon gold potato: Helps create a creamy texture without needing cream.
Garlic: Gives a punch of flavor; use fresh and mince finely.
Tomato paste: Concentrated umami that amps up the savory notes in the soup.
Paprika and ground cumin: These spices give warmth and a subtle smoky earthiness.
Kosher salt and black pepper: Essential seasoning to bring all the flavors together.
Red lentils: The star ingredient – they cook quickly, soften beautifully, and create a rich, velvety base.
Low-sodium vegetable broth: Adds body and depth while keeping control over saltiness.
Butter: For that luscious spiced butter drizzle that finishes the soup with richness.
Aleppo pepper: Adds a mild heat and complex fruity notes to the butter; you can find it at specialty stores or online.

📝

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 adaptable it is. I often tweak it depending on my mood or what I have in the pantry, and you should absolutely feel free to do the same.

Variation: Occasionally, I swap the Yukon gold potato for sweet potato for a hint of sweetness and extra color – it’s fantastic if you like a slightly sweeter soup.
Make it vegan: Use olive oil instead of butter for the spiced drizzle, or try coconut oil for a different fragrance.
Boost the protein: Add a handful of cooked chickpeas or top the soup with toasted nuts or seeds for crunch and extra nutrition.

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

A white pot filled with a colorful soup mixture showing three main layers: at the bottom, chunky pieces of vegetables like orange carrots, white potatoes, and onions in a rich reddish broth, on top of that a thick, lively pile of orange lentils concentrated in the center, with a clear golden liquid being poured in from the bottom right corner. The pot is sitting on a white marbled surface, and a woman's hand is holding the pouring container outside the frame. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Aromatics Until Soulful

Heat the extra-virgin olive oil in a large pot over medium heat. Toss in the diced onion and carrot, and let them cook for about 4 to 5 minutes until they soften and start to sweeten. This step really builds flavor from the ground up, so don't rush it. Then, add the diced potato and cook for another couple of minutes so it starts to take on some warmth and flavor as well.

Step 2: Spice It Up

Next, stir in the minced garlic along with the tomato paste, paprika, cumin, salt, and black pepper. Keep everything moving in the pot for about 30 seconds to a minute until the spices bloom and the tomato paste darkens. This moment smells incredible and is key for creating that deep, layered flavor.

Step 3: Simmer the Soup

Pour in the rinsed red lentils and vegetable broth, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes. The lentils and potatoes should be very tender by the end – this soft texture is what gives you that luxuriously smooth base.

Step 4: Blend to Perfection

Now comes the fun part – blending. I use an immersion blender to puree the soup right in the pot, making it silky smooth. Turkish recipes usually blend it completely, but you can leave it a bit chunky if that's your style. Just be careful with hot soup splashes; a blender shield or a towel over the pot helps.

Step 5: Cook the Spiced Butter

In a small pan over low heat, melt the butter gently, then stir in the Aleppo pepper. Let it sizzle for 20 to 30 seconds until fragrant. This fragrant butter is what truly sets this soup apart, adding warmth, depth, and that subtle heat.

Step 6: Serve and Enjoy

Ladle the soup into bowls, drizzle generously with the spiced butter, and serve with lemon wedges on the side. The lemon brightens everything up beautifully when squeezed right before eating.

Top Tip

Throughout my many attempts at this Red Lentil Soup with Spiced Butter Recipe, I’ve learned a few key things that really make a difference if you want restaurant-quality results at home.

Sauté Slowly: Don’t rush caramelizing your onions and carrots; that slow cooking develops deeper flavors.
Rinse Lentils Thoroughly: Washing the red lentils removes any dust or impurities and prevents unwanted foaming.
Simmer with Lid On: Keeping the pot covered traps steam and ensures even cooking for tender lentils and potatoes.
Aleppo Pepper Care: When making the spiced butter, keep the heat low to avoid burning the delicate Aleppo pepper and turning it bitter.

How to Serve Red Lentil Soup with Spiced Butter Recipe

Garnishes

I like to keep garnishes simple but impactful. A squeeze of fresh lemon juice right before serving adds a lively brightness that cuts through the richness. Sometimes I sprinkle chopped fresh parsley or cilantro for a burst of color and freshness. And if you love a little crunch, toasted pita chips or a handful of pepitas on top works wonders.

Side Dishes

For a satisfying meal, I often serve this soup alongside warm, crusty bread—perfect for dipping and soaking up that spiced butter. A light green salad with a tangy vinaigrette also pairs beautifully, balancing the soup’s richness. And on a heartier day, a side of roasted vegetables complements the flavors nicely.

Creative Ways to Present

For special occasions, I enjoy serving the soup in small soup shooters as an elegant appetizer. Drizzling the spiced butter in a pretty swirl and topping with a sprinkle of Aleppo pepper or microgreens adds a restaurant-style touch. You can also layer the soup in mason jars for a charming takeaway or packed lunch.

Make Ahead and Storage

Storing Leftovers

I typically store leftover Red Lentil Soup with Spiced Butter Recipe in an airtight container in the fridge for up to 4 days. Make sure to cool it to room temperature before refrigerating to keep the texture spot on. The flavors actually deepen as it sits!

Freezing

This soup freezes beautifully, which is a total win for busy weeks. I portion it into freezer-safe containers or bags, leaving a little room for expansion, and freeze for up to 3 months. Just avoid freezing the spiced butter drizzle — add that fresh when you reheat.

Reheating

When reheating, I prefer warming it gently on the stovetop over low heat, stirring now and then. If it’s thickened too much, a splash of vegetable broth or water helps loosen it up. Add the spiced butter last minute so it stays fragrant and fresh.

Frequently Asked Questions:

Can I use other types of lentils in this recipe?

Red lentils are best for this soup because they cook quickly and break down into a creamy texture. Using green or brown lentils will take longer to cook and won’t blend as smoothly. If you prefer those, adjust cooking times accordingly and expect a chunkier soup.

What can I substitute if I don’t have Aleppo pepper?

If Aleppo pepper isn’t available, you can substitute with a mix of mild chili flakes and smoked paprika for a similar warmth and slight smokiness. Start with a small amount and adjust to taste. Regular paprika won’t provide the same fruity heat but will still add color and some flavor.

How spicy is the spiced butter?

The spiced butter has a gentle warmth with a mild heat level thanks to Aleppo pepper, which is less spicy than typical chili powders. It enhances the soup without overwhelming it, but if you’re sensitive to spice, simply use less or skip it altogether.

Can this soup be made vegan?

Absolutely! Swap the butter in the spiced butter drizzle for extra-virgin olive oil or a vegan butter alternative. The soup base itself is already vegan if you use vegetable broth, so it’s an easy swap without sacrificing flavor.

Final Thoughts

This Red Lentil Soup with Spiced Butter Recipe feels like a warm hug you can eat, and it’s become a staple in my kitchen for exactly that reason. The ease of making it, the wholesome ingredients, and that vibrant butter drizzle make it stand apart from any everyday soup. I really hope you give this one a try and find it as nourishing and comforting as I do—it's the kind of recipe I'll happily share over coffee with friends, confident it’ll brighten any day.