Red Lentil Soup

This soup is delicious! I considered pureeing it but decided to try it as the original recipe indicated.

Red Lentil Soup


  • 1 1/2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 2 carrots, chopped
  • 1/2 cup chopped tomato
  • 2 celery ribs, chopped (original recipe called for 1)
  • 1 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cup dried red lentils
  • 4 cups water
  • 1 1/2 cups vegetable broth (original recipe calls for chicken broth)
  • 2 tablespoons chopped parsley or 1 tablespoon dried
  1. Heat oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking.
  2. Saute the onion, stirring until golden (about 5 minutes)
  3. Add the garlic, carrots, tomato, celery, cumin and salt then saute, stirring about 2 minutes.
  4. Add the lentils, water and broth and simmer, uncovered, stirring occasionally, until the lentils are tender, about 20 minutes.
  5. Stir in the parsley.
  6. Season with the salt.
Serve with warm bread and slices of cheese.
I used Trader Joe’s Organic Vegetable Broth. At first I thought the soup would taste too “brothy” but it turned out fine when everything heated through together.
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(Original recipe at Epicurious,
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