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 cups onions, finely chopped; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 8 cups vegetable stock; 1 ¾ cups dried red lentils; 2 carrots, finely chopped; ½ cup celery leaves, coarsely chopped; 1 pinch red pepper flakes; ¼ cup fresh lemon juice; salt and pepper

Servings: persons

2 tablespoons olive oil
2 cups onions, finely chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
8 cups vegetable stock
1 ¾ cups dried red lentils
2 carrots, finely chopped
½ cup celery leaves, coarsely chopped
1 pinch red pepper flakes
¼ cup fresh lemon juice
salt and pepper

1
Heat oil in pot over medium heat.
2
Add onions and garlic, cook, stirring occasionally, until onions are translucent (about 5 minutes).
3
Add cumin & coriander; stir for about 30 seconds.
4
Stir in 6 cups of vegetable stock, the lentils, carrots, celery leaves, and red pepper flakes.
5
Increase heat to high and bring to a boil.
6
Reduce heat; cover and simmer, stirring occasionally, until the lentils are tender, about 30 minutes.
7
Stir in remaining 2 cups of stock and lemon juice.
8
Season to taste.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cups onions, finely chopped, 3 garlic cloves, minced, 1 teaspoon ground cumin, 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.

Red Lentil Soup

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