Red Lentil Soup

This is a delicious soup that can be modified to be vegan or not based on the broth you choose to add. It is light, flavorful and easy to make.

Serves 3-4. Time: Prep 15-20 min Cook 45 min


  • 1 cup red lentils, sorted and rinsed
  • 2 tbsp olive oil
  • 1 1/2 cup onion, chopped
  • 1 large or 2 medium carrots, peeled and chopped
  • 2 tbsp shallot, chopped fine
  • 3 garlic cloves, chopped
  • 1 1/2 tsp tomato paste
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp cayenne, or to taste
  • Dash of red pepper flakes, (optional)
  • 4 cups broth, vegetable or chicken
  • Juice of 1/2 lemon
  • 1 tbsp lemon zest
  • salt and pepper, to taste
  • additional lemon juice, to taste
  • Cilantro or parsley, chopped to top when serving
  • Olive oil for drizzle


  • Sort and rinse lentils. Using a medium pot, heat 1 tbsp olive oil over medium heat and add onion and season with salt. Stirring frequently, cook for 7-8 minutes, then add carrots. Cook for approximately 3-4 minutes, then add shallot and garlic. Cook until fragrant, about 1-2 minutes, making sure to stir and avoid burning. Add another 1 tbsp olive oil and tomato paste.
  • Now its time to add the rinsed lentils and spices. Cook for 3-4 minutes stirring, season with salt/pepper, then add broth.
  • Bring to a boil, then reduce to low simmer. Allow to cook for 20 minutes, stirring occasionally. Meanwhile juice and zest the lemon.
  • Add lemon zest and juice to soup and simmer 10 minutes on low, stirring occasionally. Add salt, pepper and lemon juice to taste.
  • Blend soup using submersion blender.
  • Ladle into bowls, top with cilantro or parsley and olive oil drizzle
  • Red lentils after rinsing
  • Red lentil soup after blending
  • Red Lentil Lemon Soup

One Comment Add yours

  1. So yummy lentil soup. Anita

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