Red Lentil Soup
  • Email Email
  • Print Print

Red Lentil Soup

Submitted by: William Bottoms

Prep Time: 15 Minutes

Cook Time: 40 Minutes

Servings: 8

Red Lentil Soup purée with extremely good flavor but light on calories.


    6 c. water

    20 fl oz. chicken broth

    2 tsp. sea salt

    2 bay leaf

    1 tbsp. ground coriander

    1 tsp. ground cumin

    1/2 tsp. ground cumin

    1 tsp. thyme, ground, organic

    1 tsp. fresh basil

    3 tbsp. tomato paste

    1 1/2 tbsp. extra virgin olive oil

    10 garlic

    2 tbsp. apple cider vinegar

    2 tbsp. lemon juice

    2 tbsp. mango chutney

    2 tbsp. cilantro, bunch, fresh, organic

    1 dsh. red pepper flakes

    27 oz. red lentils

    2 tbsp. extra virgin olive oil

    2 med. onion

    3 med. carrot

    3 celery stalk, fresh, organic


Put your garlic in olive oil and foil and place in a 325°F-350°F oven. About 40 minutes to cook.

Clean beans to remove any stones or debris - double wash. Place lentil in a pot with water, stock, bay leaf, kosher salt and bring to a boil, then simmer.

Vegetable Mixture: Sautee in olive oil, Carrots, onions, celery until they are mushy. Place in pot with lentil beans. Stir occasionally to prevent from sticking.

Seasoning Paste: Mash coriander, cumin, thyme, basil, tomato paste, olive oil to create your paste. Put the seasoning paste in with the simmering lentil beans.

Garlic: Take cooked garlic and mash it and add to simmering lentil beans.

Purée beans in a food processor.

Optional: When lentils are cooked add 2 tbls vinegar, 2 tbls lemon, 2 tbls mango chutney, 1 jalepeno pepper or crushed red pepper and 2 tbls of fresh cilantro coarsely chopped.