Red Lentil Soup
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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.


  • 2 tbs. mango chutney
  • 2 tbs. cilantro, bunch, fresh, organic
  • 1 dsh. red pepper flakes
  • 27 oz. red lentils
  • 2 tbs. extra virgin olive oil
  • 2 med. onion
  • 3 med. carrot
  • 3 celery stalk, fresh, organic
  • 6 c. water
  • 20 fl oz. chicken broth
  • 2 tsp. sea salt
  • 2 bay leaf
  • 1 tbs. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cumin
  • 1 tsp. thyme, ground, organic
  • 1 tsp. fresh basil
  • 3 tbs. tomato paste
  • 1 1/2 tbs. extra virgin olive oil
  • 10 garlic
  • 2 tbs. apple cider vinegar
  • 2 tbs. lemon juice


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.