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Red Lentil Soup


3 tablespoons oil

1 onion (finely chopped)

1 carrot (finely chopped)

3 cloves garlic (minced)

2 teaspoons cumin

1 teaspoons salt

Ground pepper (to taste)

2 cups red lentils (rinse & drain)

1 tomato (diced)

2 Russet potatoes (peeled & cubed)

7 cups boiling water

Fresh lemon slices


Heat oil in a large pot. Add onions and cook for 3 minutes. Add carrots and cook for 2 minutes. Add garlic and cook for 1 minute. Add cumin, salt, ground pepper and sauté 1 minute. Add lentils and tomato then sauté 1 minute. Add potatoes and 7 cups boiling water. Stir. Bring to a boil, cover and cook at medium for 20 minutes. For creamier soup, add 3-4 cups of the soup to a blender. Blend it and add back to the pot.

Squeeze fresh lemon juice on top, add chopped parsley and a drizzle of olive oil (if desired) over the soup before serving. Add more cracked black pepper if desired.

Good to Know:

Lentils are edible seeds from the legume family. They are a common food staple in Turkey, Syria, Jordan, Morocco, and Tunisia.They’re packed with B vitamins, magnesium, zinc, and potassium. Lentils are made up of more than 25% protein, which makes them an excellent meat alternative. They’re also a great source of iron.


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