Gluten-Free Red Lentil Soup
By the Gluten Free Recipes team ·
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.
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 certified gluten-free chicken or vegetable stock, red lentils, diced vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
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 certified 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 certified 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.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup red lentils, rinsed
- 2 cups diced vegetables (onion, carrots, celery, potatoes)
- 2 cloves garlic, minced
- 1 can diced tomatoes (optional, 14.5 oz)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 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 certified 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)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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