Red lentil soup with carrots

Red lentil soup2

Happy New Year!

On Sunday, Mr Thrifty and I went for a 10.5-mile (17km) hike. When we got back, we were in the mood for something belly-warming and tasty.

I decided to make a red lentil soup which turned out to be most delicious. I slightly modified this recipe from the New York Times.

I doubled the amount of tomato puree (tomato paste). I didn’t add lemon juice because I didn’t have a lemon in the house, and the soup was really tasty without it. But in case you want to add it, I’ve left it in as an optional ingredient.

We ate the soup with toasted sourdough French bread. Then we each had a big plate of roasted veg: brussels sprouts, oca and potatoes. Yummtastic!

Red lentil soup with carrots

British American
1-1/2 tablespoons olive oil 1-1/2 tablespoons
75g finely chopped onion 1 small
1 clove garlic, minced 1
1/2 teaspoon ground cumin 1/2 teaspoon
1/8 teaspoon salt, plus more to taste 1/8 teaspoon
1/8 teaspoon freshly ground pepper 1/8 teaspoon
1/16 teaspoon cayenne pepper, or to taste 1/16 teaspoon
500ml vegetable stock or bouillon 2 cups
250ml water 1 cup
100g red lentils 1/2 cup
1 medium carrot, peeled and diced 1 medium
1 tablespoon tomato puree (tomato paste) 1 tablespoon
2 tablespoons minced fresh coriander (cilantro) 2 tablespoons
1 tablespoon freshly squeezed lemon juice (optional) 1 tablespoon

1. In a medium pot, heat olive oil over low heat and saute onion for two minutes. Add garlic and continue to cook for two more minutes.

2. Add cumin, salt, pepper and cayenne, and saute an additional two minutes.

3. Add stock or bouillion, water, lentils, carrots and tomato puree (tomato paste). Cover and bring to a simmer. Cook over gentle heat for 30 minutes, stirring occasionally, until lentils are soft. Taste and add more salt if necessary.

4. Using an immersion blender, puree about half of the soup.

5. Stir in lemon juice (if using). Ladle into bowls and top with freshly chopped coriander (cilantro).

Makes 2 servings.


  1. Happ New Year Felicity
    I wll be making this tonight with the lemon and I will tell u how it turns out. I have to check to see if I have any carrots.

  2. This sounds wonderful. I just came back from town where I bought some red lentils, so it’s fate I tell ya….. can’t wait to make this soup!

    I hear you have lots of snow?

  3. Yes, we have LOTS of snow (well… lots for this part of the world!) The roads are being described as being like skating rinks. We rarely get this kind of weather so NO ONE has chains or snow tires. Makes travelling quite treacherous. I do wish I had snowshoes, though 🙂

  4. This looks sooooo good. Do you think red lentils are key, or would other colored lentils work? I want to make this but I only have brown and yellow lentils at the moment. I know the flavor can be a little different with different lentils sometimes.

  5. Hey CM — I think it would work with brown or yellow lentils as well. Yellow would probably look nicer, as things made with brown lentils tend to look a bit stodgy, if you know what I mean! 🙂

  6. Hi Felicity,
    Happy New Year if I haven’t already said that. Looks yummy!!

  7. YUMMY! That looks super delicious and it would warm mah belly any day!
    Happy New Year to you and all your loved ones Felicity.
    I know I’m late but I’m still playing catch-up after the crimbo holidays.

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