This cozy, spiced red lentil soup builds deep flavor from the ground up: onions, garlic, and ginger sautéed until soft, then bloomed with turmeric, cumin, and coriander before the lentils and diced tomatoes simmer everything down into a thick, velvety base. A bright hit of lemon juice at the end balances all that warmth, and the finishing tarka — sizzled cumin and mustard seeds with dried red chilies poured hot right over the top — adds a final layer of texture and aroma that makes the whole pot smell incredible. Fresh cilantro scattered over each bowl keeps things light and fresh. Naturally built on humble pantry staples like lentils, tomatoes, and simple spices, it's an easy, satisfying soup to keep in a gluten free rotation, whether you're serving it as a starter or a full meal with rice on the side.
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Red lentils are naturally gluten free, but they are often grown, milled or packed alongside wheat. Look for a package labeled gluten free or ideally certified gluten free.
Rinse the red lentils in a fine-mesh strainer under cold running water until the water runs clear.
Heat 2 tbsp oil or ghee in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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