Gluten-Free Red Lentil Soup

Hearty and comforting, this gluten-free red lentil soup is packed with tender lentils and vibrant vegetables. A touch of savory broth and aromatic garlic creates a deeply satisfying flavor profile perfect for any meal.

Prep: 15 min Cook: 20 min Total: 35 min Serves: 4

At a glance: This easy soups and stews recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 9 ingredients — including gluten-free chicken or vegetable stock, red lentils, diced vegetables — and walks through 5 steps. Updated October 24, 2026. Browse more soups and stews recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Red Lentil Soup: When preparing this soups and stews recipe, exercise extreme caution with all packaged ingredients, especially stock and canned goods, to ensure they are gluten-free. Cross-contamination can occur during manufacturing, so always check labels carefully. Ensure all cooking surfaces and utensils are thoroughly cleaned to prevent any contact with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only gluten-free stock.

Gluten-Free Notes for Gluten-Free Red Lentil Soup: This recipe is naturally gluten-free, utilizing red lentils as the primary thickener and cornstarch for added body. It avoids all gluten-containing grains and ingredients.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free chicken or vegetable stock, red lentils, rinsed, diced tomatoes. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

6 cups gluten-free chicken or vegetable stock Shop
1 cup red lentils, rinsed Shop
2 cups diced vegetables (onion, carrots, celery, potatoes)
2 cloves garlic, minced
1 can diced tomatoes (optional, 14.5 oz) Shop
2 tbsp olive oil
1 tbsp cornstarch mixed with 2 tbsp cold water Shop
1 tsp salt, or to taste
0.5 tsp black pepper, or to taste

Instructions

1 Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and the garlic is fragrant, about 3-4 minutes. Avoid letting the garlic brown too much, as it can become bitter.
2 Add the rinsed red lentils and diced vegetables (carrots, celery, potatoes) to the pot. Stir everything together for about 2 minutes to lightly toast the lentils and coat the vegetables in the aromatic base.
3 Pour in the gluten-free chicken or vegetable stock and add the optional diced tomatoes. Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently. Cook for approximately 15-20 minutes, or until the red lentils have softened and broken down, and the vegetables are tender.
4 While the soup simmers, prepare the cornstarch slurry by whisking together the cornstarch and cold water in a small bowl until smooth. Once the lentils and vegetables are tender, slowly whisk the cornstarch slurry into the simmering soup. Continue to simmer, stirring occasionally, for another 5 minutes, or until the soup has thickened to your desired consistency.
5 Season the red lentil soup generously with salt and black pepper to taste. Stir well to ensure the seasonings are evenly distributed. Serve hot, garnished as desired.

Nutrition (per serving)

252

Calories

16g

Protein

28g

Carbs

12g

Fat

Fiber

524mg

Sodium

Tips & Notes

Rinse the red lentils in a fine sieve until the water runs mostly clear and pick out any small stones. Rinsing removes surface starch that makes the pot foam as it comes to a boil.
Red lentils break down and thicken the soup on their own, so look at the pot before you add the cornstarch slurry. If it is already as thick as you like, skip the slurry.
The soup thickens a lot in the refrigerator. Thin leftovers with a splash of water or stock labeled gluten-free as you reheat them, then adjust the salt.

Common questions

What cross-contamination risk is specific to Gluten-Free Red Lentil Soup?

Check gluten-free chicken or vegetable stock, red lentils, rinsed, diced vegetables before they go into Gluten-Free Red Lentil Soup. Exercise extreme caution with all packaged ingredients, especially stock and canned goods, to ensure they are gluten-free. Cross-contamination can occur during manufacturing, so always check labels carefully. Ensure all cooking surfaces and utensils are thoroughly cleaned to prevent any contact with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only gluten-free stock.

How should leftover Gluten-Free Red Lentil Soup be stored?

The soup thickens a lot in the refrigerator. Thin leftovers with a splash of water or stock labeled gluten-free as you reheat them, then adjust the salt.

Learn More

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