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.


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