20 Minute Red Lentil Soup
Prep time
Cook time
Total time
An easy, fast and super delicious soup for even the busiest nights!
Recipe type: soup
Cuisine: vegetarian
Serves: 5-6 servings
  • 1¼ cups red lentils (rinsed and picked through for little stones)
  • 1 large onion, chopped
  • 3 carrots, chopped
  • 2 cloves garlic, chopped
  • 1 15-oz can diced tomatoes
  • 1 Tbsp tomato paste
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper
  • 6 cups vegetable broth
  • 2 cups cooked white rice, for serving (optional)
  • Lemon wedges, plain yogurt for serving (optional)
  1. Place all ingredients (except optional lemon, yogurt and rice) in a medium-sized pot and bring to a boil.
  2. Reduce heat to low and let simmer (uncovered or just partially covered) for about 20 minutes, or until vegetables and lentils are very soft.
  3. Remove the pot from heat, and carefully blend with an immersion blender (a.k.a. stick blender) for 10-15 seconds until creamy but not totally pureed.
  4. Place a little rice in the bottom of each bowl and some soup on top. Serve with lemon wedges and dollops of plain yogurt, if desired.
If serving with rice, set your pot of rice to cook before you start on the soup. It should be ready at the same time as the soup.

Adapted from Turkish Red Lentil Soup, Whole Planet Foundation
Recipe by Eating Made Easy at https://eating-made-easy.com/20-minute-red-lentil-soup/