Recipe Detail

Red Lentil Soup

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 1 cups - Red lentils Pick over to check for small pebbles, etc.
  2. 6 cups - Water
  3. 1 whole - Medium to large onion, to taste Chopped
  4. 1 whole - Medium carrot Peeled & grated
  5. 2 cubes - Chicken bouillon
  6. - Salt, to taste
  7. - Sauce (recipe below)
  8. whole - Lemon slices, for serving
  9. 1 1/2 tablespoons - Butter For sauce
  10. 1 tablespoons - Flour For sauce
  11. 1 tablespoons - Tomato paste For sauce
  12. 1 cloves - Garlic Crushed, for sauce
  13. 1 teaspoons - Dried mint flakes For sauce
  14. 1/2 teaspoons - Crushed red pepper flakes, or to taste For sauce
  15. - Salt & pepper, to taste For sauce
  16. 2 cups - Water For sauce


1. Place lentils in a strainer and rinse under cold water to remove excess starch. Rinse until the water runs clear. Put the lentils into a large pot; add the 6 C water, onion, carrot, bouillon cubes and a touch of salt. Bring to a boil, and skim off any scum that rises to the top. Simmer until lentils are very soft, almost falling apart, about 1 hr. or more as needed.

2. FOR SAUCE: In a separate saucepan, heat the butter; whisk in the flour and stir vigorously for about 30 sec. Do not allow the flour to burn. Add the tomato paste, garlic, dried mint, red pepper flakes, salt and pepper.

3. Saute this mixture for 2 to 3 min.. then stir in the 2 C water. Add this mixture to the lentils and continue to cook, stirring, for several minutes over medium heat. Serve, garnished w/ slices of fresh lemon, to be squeezed into the soup.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers