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Lentil Soup

5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course dinner, lunch
Cuisine Mediterranean
Servings 10 servings


  • 2 cups dried red lentils
  • 2 tbsp olive oil
  • 2 medium sized onions or one large, chopped
  • 2 tsp salt
  • 9 cups vegetable or chicken broth*
  • 1 tsp cumin
  • 1 tbsp turmeric
  • 1/2 lemon, juiced


  • Rinse and strain lentils in a coriander. 
  • Heat a large pot on medium heat. Pour olive oil in pot. Add onion and saute until translucent, avoid browning the onions. 
  • Add lentils and briefly mix with sautéed onion mixture. Stir in salt, cumin, turmeric and lemon juice.
  • Now add vegetable/chicken stock and bring to a boil. Once it reaches a boil, reduce heat to a simmer. Simmer on medium-low heat for about 25-30 minutes, until lentils are fully cooked. Stir occasionally to prevent lentils from sticking to the bottom of the pot. 
  • Once the lentil cooking is completed, pour soup into a blender and blend until smooth. 
  • Serve in a bowl. Decorate each bowl with a squeeze of lemon, a pinch of cumin and/or a parsley sprig as desired. 


*To keep recipe vegan/vegetarian use vegetable stock in place of chicken stock.
**If you would like to try a variation of this recipe, you can also add 1 tbsp of curry powder when adding the spices above. As mentioned prior, lentils easily absorb many flavor profiles.
***When reheating the soup, you may choose to add some additional water if it appears that the liquid has reduced.
Keyword lentil, low carb, simple, soup, vegan, vegetarian