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Red Lentil Soup

March 10, 2012
Red Lentil Soup

Can I just say that soups are one of my favorite things to eat!? Especially the thick and chunky  kind that I can use an immersion blender to make it all smooth and hearty.  I have only made a handful of soups so far but the different flavor combinations are just so amazing each time. I want to experiment with many more, but I like to eat them in the cold and the weather is starting to get too warm. I may just have to wait until next winter…

I did make a soup last week using red lentils. This one is very comforting, delicious and filling! I ate a giant bowl of it because it was so good and regretted it later as I lay on the couch in my over-stuffed food coma. Totally worth it though.

I adapted this recipe from one of my favorite blogs, A Couple Cooks. They always have good recipes, amazing pictures and even cooking videos. I am grateful that they shared this this recipe and now I can share it with you.

Red Lentil Soup


  • 1 1/2 cups red lentils
  • 3 tablespoons olive oil
  • 1 yellow onion
  • 5 garlic cloves
  • 2 large carrots
  • 1 15-ounce can diced tomatoes
  • 3 teaspoons cumin
  • 2 teaspoons paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • Fresh ground pepper
  • 4 cups vegetable broth
  • Toasted pepitas (or even toasted almonds)
  • 1 lemon
  • Fresh cilantro

To Do

  • Chop the onion, carrots and dice the 4 cloves of garlic.
  • In a large pot, add the olive oil and toss in the onion, garlic, and carrots. Saute, stirring occasionally, for about 4 minutes.
  • Add the canned tomatoes and stir in the  seasonings: cumin, paprika, cayenne pepper, salt, and pepper. Saute for about 2 minutes.
  • Lastly, add the broth and lentils. Simmer until the lentils are soft, which should be about 25 minutes.
  • When the soup is done, puree it using an immersion blender or a regular blender.
  • Serve the soup with a few toasted pepitas, a squeeze of lemon juice and the best part: chopped fresh cilantro.

Here’s a tip: If you have the time to soak the lentils in water for a couple hours before cooking, you will only have to simmer the lentils in the soup for about 10 minutes (versus the 25).

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  • Reply Sydney Jones March 18, 2012 at 8:23 am

    I made a very similar soup yesterday, I loved it!!! Healthy and delicious :) yours looks super yummy :)

  • Reply David December 25, 2013 at 6:50 pm

    this soup was WAY too spicy! I nearly choked on the spices…I had to adjust with more broth, added some white wine, more veggies, …waiting on the outcome. next tiem will keep to my usual lentil soup recipe.

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