Red Lentil Soup

    1 hour 40 min

    A Lebanese inspired soup. Lentils are simmered with chicken stock and seasonings, then pureed until smooth, before being garnished with coriander and lemon juice. It's a hearty soup, which is packed full of protein and flavour.

    298 people made this

    Serves: 8 

    • 1.5 litres chicken stock
    • 450g red lentils
    • 3 tablespoons olive oil
    • 1 tablespoon finely chopped garlic
    • 1 large onion, chopped
    • 1 tablespoon ground cumin
    • 1/2 teaspoon cayenne pepper
    • 25g chopped coriander
    • 175ml fresh lemon juice

    Prep:20min  ›  Cook:30min  ›  Extra time:50min  ›  Ready in:1hr40min 

    1. Bring chicken stock and lentils to the boil in a large saucepan over high heat, then reduce heat to medium-low, cover and simmer for 20 minutes.
    2. Meanwhile, heat olive oil in a frying pan over medium heat. Stir in garlic and onion and cook until the onion has softened and turned translucent, about 3 minutes.
    3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
    4. Carefully puree the soup in a liquidiser or hand blender until smooth. Stir in coriander and lemon juice before serving.

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    Reviews in English (226)


    real nice soup, properly filling as well, had mine with a slice of toasted brown bread, highly recommend it. watch your pot though especially close to end, lentils can stuck in the bottom of the pan, bit of a mishap there, but got it off thank goodness.  -  20 Nov 2010


    Very easy to make. Quite filling. I added an extra onion  -  23 May 2016


    Absolutely loved this recipe. Perfect for these autumn evenings. Quick and simple to make and very delicious.  -  23 Oct 2014