HomeMade Red Lentil Soup Recipe


Rich and smooth, yet dabbed with carrot nibs, this generous bowl of goodness is diet-accommodating, extraordinarily tasty, and consummately filling. Pair it with a side plate of mixed greens and some dried up bread/pita for a bright and midriff agreeable feast that is ensured to please even the pickiest of palettes!


  • 1 tablespoon olive oil

  • 1 large sweet white onion (Vidalia and Maui are my favorite sweet varieties), chopped

  • 2 garlic cloves, minced

  • 1 tablespoon tomato paste

  • 1 teaspoon cumin

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • Pinch of ground chile powder

  • 1 quart plus 2 cups chicken broth (Want to make it vegetarian? Sub the chicken broth for vegetable broth!)

  • 1 cup red lentils

  • 1 large carrot, peeled and diced

  • Juice of 1/2 lemon

  • 3 tablespoons chopped fresh mint (cilantro or arugula will also do!)


  1. In a large pot, heat oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 7 minutes.

  2. Stir in tomato paste, cumin, salt, black pepper and chili powder; sauté for 2 minutes longer.

  3. Add broth, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

  4. Using an immersion or regular blender or a food processor, puree half the soup then add it back to the pot. Soup should be somewhat chunky.

  5. Stir in lemon juice and chopped greens.