Red Lentil Soup
On days when the kitchen needs to feel simple and grounding, this is what we make. A pot of lentils, a squeeze of lemon, and something warm on the table.
Servings: 4
Ingredients:
- 1 cup red lentils, rinsed
- 4 cups beef broth
- 1 onion, chopped
- 1 tomato, chopped
- 1 potato, chopped
- 1 carrot, chopped
- 1 red bell pepper, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, chopped
- 2 tbsp tomato sauce
- 1 tbsp olive oil
- 1 tbsp butter
- ½ tbsp salt, adjust to taste
- ½ lemon, juiced, optional
Method:
Start Cooking- Heat the olive oil in a pot over medium heat.
- Add the chopped vegetables, red lentils, tomato sauce, and broth.
- Bring to a boil, then reduce heat to medium and simmer for 20–25 minutes, until everything is soft.
- Let the soup cool for about 5 minutes, then blend until smooth.
- Add butter and salt, and simmer 5 more minutes.
- Optional: Add lemon juice.
- Serve warm. Bon appétit.
Kitchen Tools:
- Large heavy-bottomed pot or Dutch oven
- Immersion blender or countertop blender
Notes:
From the kitchen
- Based on medium-size vegetables. Adjust the broth if your soup feels too thick or too thin.
- Instead of potato, you can use 1 tablespoon flour to help thicken the soup.
- No broth? Use water, vegetable stock, chicken stock, or any flavored broth you have.
- Prefer it thinner? Add a splash of hot water or broth at the end.
- Serve warm with fresh bread, pita, or crunchy croutons.
- Bring it family-style with lemon wedges for squeezing.
- A pinch of crushed red pepper for heat.
- A little dried mint for a Mediterranean touch.
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Nutrition:
Calories: 317 kcal | Carbohydrates: 46 g | Protein: 18 g | Fat: 8 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.1 g | Cholesterol: 10 mg | Sodium: 1102 mg | Potassium: 1086 mg | Fiber: 17 g | Sugar: 6 g | Vitamin A: 3885 IU | Vitamin C: 66 mg | Calcium: 74 mg | Iron: 5 mg
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Red Lentil
WHY WE LOVE IT
High in plant protein, full of fiber, quick to cook, and naturally comforting.
A LITTLE STORY
Lentils have been feeding families for thousands of years across the Middle East and Mediterranean. Simple food, shared tables.
DID YOU KNOW?
Red lentils turn golden when cooked and break down into a creamy texture, no dairy needed.