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Red Lentil Soup

Published Wednesday, 11 August, 2010 by Kate Stephenson

Serves 4, 1 serving = 204 kcal/1.3 fat.



  • 1 chopped onion
  • 1 crushed garlic clove
  • 2 chopped carrots
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon ground cumin
  • 17g dried red lentils
  • 1 litre vegetable stock
  • 1 x 400g can chopped tomatoes
  • freshly ground black pepper
  • 1 tablespoon chopped fresh parsley to garnish


1. in a large non-stick saucepan dry-fan the onion until soft

2. Add the remaining ingredients except and bring to the boil. Reduce the heat and simmer gently for 20 minutes until the lentils are soft.

3. Allow to cool slightly then blend or purée in small batches in a food processor. Thin the soup down with a little extra vegetable stock or water. Reheat in a saucepan as required.

4. Season to taste with black pepper.

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  • Thanks, Zoe for posting this recipe on!