Red Lentil Soup Recipe

Name: Red Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 2 Tablespoons Butter; 1 whole Leek, Cut In Half, Washed And Roughly Chopped; 2 cloves Garlic, Thinly Sliced; 2 whole Carrots, Peeled And Diced; 2 whole Celery Stalks, Diced; 1 whole Sweet Potatoes, Peeled And Diced; 1 whole Potato, Peeled And Diced; 1/4 cups Celeraic, Roughly Chopped; 6 cups Vegetable Stock; 1-1/2 cup Red Lentils; 2 teaspoons Cumin; 1 whole Bay Leaf; 1/8 cups Thyme Sprigs, Thinly Chopped; 2 dashes Each Of Kosher Salt And Fresh Cracked Pepper; 1/2 cups Grated Parmesan Cheese, Garnish

Servings: persons

2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Leek, Cut In Half, Washed And Roughly Chopped
2 cloves Garlic, Thinly Sliced
2 whole Carrots, Peeled And Diced
2 whole Celery Stalks, Diced
1 whole Sweet Potatoes, Peeled And Diced
1 whole Potato, Peeled And Diced
1/4 cups Celeraic, Roughly Chopped
6 cups Vegetable Stock
1-1/2 cup Red Lentils
2 teaspoons Cumin
1 whole Bay Leaf
1/8 cups Thyme Sprigs, Thinly Chopped
2 dashes Each Of Kosher Salt And Fresh Cracked Pepper
1/2 cups Grated Parmesan Cheese, Garnish

1
1. In a large saucepan over medium heat, heat the butter and oil until the butter froths up a bit. Add in the leeks, garlic, carrots and celery and cook for 5 minutes, or until just softened.
2
2. Add in the sweet potato, potato and celeraic and stir and cook for a further 5 minutes. Pour in the vegetable stock, red lentils, cumin, bay leaf and thyme and bring to a boil. Once boiling, reduce to a simmer and cover the pot. Taste and add salt and pepper as needed. Let it simmer for 30 minutes, or until all the vegetables have softened. At the moment the vegetables have softened, remove the pot from the heat immediaely.
3
3. Ladle the soup into bowls and grate the fresh Parmesan over top.
4
Recipe slightly adapted from Cannelle et Vanille-cannellevanille.com.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 2 Tablespoons Butter, 1 whole Leek, Cut In Half, Washed And Roughly Chopped, 2 cloves Garlic, Thinly Sliced, 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.

That's it — enjoy your meal!

Red Lentil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions