Red Lentil Soup – a delicious recipe with red lentils, red, carrot, onion, garlic, chili pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut the onions, garlic, carrot and capsicum small. If you like a spicy soup, you can also cut up the pepper, otherwise just cook it in a whole.
2
Warm some oil in a soup pan and saute the onions, add the garlic and the pepper, saute for another minute and add the carrot and capsicum. Saute everything together for another 3 minutes without browning it and add the lentils.
3
Mix the lentils with the vegetables and poor in 3 cups of stock. The lentils will soak up some liquid so check after a while if there is still enough stock, if not add some more. The vegetables should be covered in stock.
4
When the lentils have lost their shape and the carrots are soft, the soup is ready. Add juice of half a lemon and taste if it needs some more. Season with cumin, pepper and salt to taste and garnish with some chopped parsley. You can play with the seasoning; maybe add some curcuma, masala kerrie or paprika.
311
kcal
Calories
67
g
Carbs
14
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup red lentils, 1 red or yellow capsicum, 1 carrot, 1 onion, and more.
Yes, Red Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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