Fall Soup Recipe: Red Lentil Soup

Fall means hot beverages and drinks, also it means soup time.

The following is a soup everybody in our family likes so it is a regular in our weekly meals. It is not too hard to prep and cook and it is very healthy. You can also serve it for your vegan friends.

Recipe: Red Lentil Soup

Serve: 3-4 person


  • 1 cup red lentils
  • 1 onion, diced very small
  • 1 tablespoon white flour
  • 1 large carrot, diced
  • 1 medium potato, diced
  • 1/2 cup tomato puree
  • 1/2 tablespoon salt, add more if needed
  • 4 cups water
  • 2 tablespoon olive oil

For service:

  • A handful parsley
  • Sliced lemon
  • 2 tablespoon olive oil
  • 1/2 tablespoon red pepper flakes

In a medium saucepan, heat the olive oil over medium heat. Add diced onions and stir until they turn into a faded pink. Then add tomato puree with flour and stir a few times. Add carrots, potato, red lentils, and 1/2 teaspoon salt, stir to combine, then cover with water. Bring the heat up till it boils, then turn heat down to low and let simmer, until carrots get very soft.

After all cooked, blend it all into a smooth consistency with an immersion blender or hand blender.

For the topping, heat the oil in a small saucepan over medium heat. Add the red pepper bring to a boil. Stop it before red peppers turn brown.

As a finishing touch, consider topping your bowls with a swirl of peppery olive oil topping and parsley. Add lemon slice to the side of the bowl and serve while hot.


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