Red Lentil Soup

4 servings


45 minutes

total time


3 tablespoons olive oil, plus more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt (such as Diamond Crystal), plus more to taste

1/4 teaspoon black pepper

Pinch of chili powder or ground cayenne, plus more to taste

1 quart chicken or vegetable broth

1 cup red lentils

1 large carrot, peeled and diced

Juice of ½ lemon, more to taste

3 tablespoons chopped fresh cilantro


In a large pot, heat 3 tablespoons oil over high until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chili powder, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partly cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup, then add it back to pot. The soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder, if desired.


Serving Size




Total Fat

11 g

Saturated Fat

2 g

Unsaturated Fat

9 g

Trans Fat

0 g




206 mg

Total Carbohydrate

39 g

Dietary Fiber

7 g

Total Sugars

4 g


13 g

4 servings


45 minutes

total time
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