Red Lentil Soup

Red lentils lose their beautiful color during cooking which is compensated by the addition of carrots and tomato paste.


  • 2 cups red lentils
  • 3-4 carrots, chopped
  • 2 tablespoons tomato paste
  • 2 onions, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 cup of chopped parsley
  • Lemon wedges
  • Sea Salt

SOUP DIRECTIONS: Heat onions until caramelized. Add the lentils, carrots and tomato paste and cover with about 6 cups of water. Bring to a boil, reduce heat and simmer until the lentils and vegetables are soft. Add more water if the soup is too thick. If the soup is watery, reduce with the cover off.  Add the spices.


  • 1 tablespoon sweet paprika
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground coriander
  • 6 tablespoons of olive oil

GARNISH DIRECTIONS: Warm the spices and garlic in the olive oil until bubbles form around the garlic. Remove from heat. Sieve the olive oil mix and add a drizzle onto each bowl. Add parsley if desired and a squeeze of lemon juice.

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