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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.
Shared notes will appear here.
Soups, Salads & Bowls
Mediterranean
Kitchen Pace : 🕒🕒
Servings: 4
Recipe by NAVA Kitchen
A bowl of smooth red lentil soup with olive oil and herbs.
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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:

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.
 
Make it yours
  • 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.
 
At the table
  • 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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