Red Lentil Soup

Red Lentil Soup


  • 1.5 cups red lentils (rinsed)
  • 6 cups water or vegetable stock (preferably homemade)
  • 3 bay leaves
  • 2 cloves of garlic, chopped
  • 2 slices fresh, peeled ginger root (each about the size of a quarter)
  • 3 medium carrots, grated
  • 1 cup peeled, diced tomato (fresh or canned and not drained)
  • 1 small, finely chopped red pepper
  • 1.5 cups finely chopped onion
  • 2 tbps. Olive oil
  • 1.5 tsps. Cumin
  • 1.5 teaspoons coriander
  • pinch of cayenne
  • juice of one lemon
  • salt and freshly ground pepper to taste


  1. Sort (for stones) and rinse lentils
  2. Put in a soup pot with water/stock, ginger, garlic, bay leaves
  3. Cover and place on high heat
  4. Prepare tomatoes, carrots and bell pepper and add to lentils
  5. Bring to a boil, stir, reduce heat, and simmer for 15-20 minutes until lentils are tender
  6. Sautee the onions in olive oil on medium-high heat for 15-20 minutes until well caramelized.
  7. Add to the onions, cumin, coriander and cayenne.
  8. Sautee for one more minute, stirring.
  9. Remove from heat.
  10. When lentils are tender, remove bay leaves and ginger.
  11. Stir in sautéed onions and lemon juice
  12. Salt and pepper to taste

This soup is usually even better the second day. Make a double batch and freeze it.

  • 4 - 6 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min