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Super Red Lentil Soup for a Chilly Autumnal Day

The weather has taken a seriously chilly and damp turn here in New York and one of my kids has come down with a cold. So I decided it was time I cooked this simple but heartwarming soup for the family which is perfect for lunch, or as part of a light evening meal

The recipe I use is loosely based on a soup my mother used to make when I was a kid but with a nod to the Indian Dhal, adding some spices and lemon to contrast with the flavor of the lentils and vegetables. It is a perfect dish for Veggies, or even Vegans – nutritious, filling and naturally delicious!

Ingredients (serves 4)

The key ingredients

The key ingredients

  • 6 x large peeled carrots (diced horizontally)
  • 1 x large yellow onion (diced roughly)
  • 3 x sticks of celery (topped, tailed and chopped horizontally)
  • 2 x cups of red lentils (rinsed)
  • 1 pt of vegetable stock
  • 1 tbsp of Marmite, If you can find it. (This is a famous salty British yeast extract spread and it gives a serious flavor boost to regular stock. It is available in Whole Foods Market and on Amazon too)
  • 1 tbsp of vegetable oil (I used sunflower oil)
  • 1 tsp each of cumin and ground coriander
  • 2 x dried bay leaves
  • Sea Salt and Pepper to taste
Veggies chopped and ready

Veggies chopped and ready


  • Warm the oil in a large pot on a medium heat
  • Add the onions and stir in some seasoning, the cumin and the coriander
  • Throw in the remaining vegetables and stir until they soften
  • Add the lentils, stock and bay leaves, stir in and add another pint and a half of boiling water

    Stirring and cooking

    Stirring and cooking

  • Bring the mixture to the boil, then cover the pot and simmer for half an hour stirring occasionally
  • Discard the bay leaves and pour the soup into a blender. Blend until smooth

Serve piping hot. Squeeze a few drops of fresh lemon juice into each bowl and garnish with a couple of lemon slices:

Blender & Blended

Blender & Blended

Cold Weather Cured!

Filed under: Soups

About the Author

Posted by

Almost as food obsessed as my Beagle Hound Millie, I am a keen amateur cook and consumer of fine chow with a weakness for the spices of Middle Eastern and North African cuisine and an obsession with Chu Toro, British Cheese and Single Malt Orkney Island Scotch (go figure), I slice at warp speed (scars on the fingers to prove it) and can rustle up everything from Mashed Potato to Maki in the flash of an eye!

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