0 0
Red Lentil Soup

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
2 cup Red lentils
3 l Beef stock or chicken
3 pcs Potatoes 100 g
100 g Smoked bacon or ham
2 pcs Carrot
1 pcs Onion
1 clove Garlic
100 g Parsley root
2 stalks Celery rib
1 handful Celery leaves
50 g Spinach
to taste Salt
2 pcs Pimento
1 pcs Bay leaf
1 tbsp Sunflower oil

Red Lentil Soup

  • Dairy-Free
  • Gluten-Free
  • 30 min
  • Serves 10
  • Easy




I’d say that soups are a base of my family’s nutrition. Everyone loves them, we always eat them for lunch or dinner, and there’s always fresh soup in the fridge. Whatever soups I make, our favorites are lentil, buckwheat, and rice soups. This time, lentil soup was especially delicious and vibrant, and the nice weather contributed to taking a great picture!

So, today’s recipe is the favorite family red lentil soup. It’s super easy to make, and I thought it’s definitely worth posting!


Total visits: 240.
Today's visits: 1.



Finely chop the bacon. Peel the vegetables. Cut the carrots into thin quarter moons, finely dice the onion, parsley root, and celery.
Dice the potatoes. Place them into a separate bowl of cold water so that they won’t get darker. Finely chop the garlic.
Cut the spinach and celery leaves into thin strips.


In a pot, add 1 tbsp of vegetable oil, add the bacon and cook until the fat is rendered and the bacon is crispy.
Using a slotted spoon, remove the bacon to a plate and set aside.


If there’s not enough fat in the pot, add some oil. Add the vegetables and cook over medium heat for about 5 mins or until golden and flavorful. Add the garlic and cook for 30 sec.
Add the stock and bring to a boil.
Add the potatoes, herbs, and spices.
Simmer until ready (about 10 min).
Add the lentils, bring to a boil, and cook for 5 min.
Red lentils cook very quickly so 5 min is usually enough. If you use another kind of lentils, increase the time of cooking.
Remove from heat, try, and season with salt. Add the green, cover with a lid and let stand for 20 min.


After a while, the soup will get thick, the lentils will be completely cooked through and even get mushy. Which is exactly what we need this soup to be!
Serve hot garnished with the bacon.

Spinach Pkhali
Raspberry and Prosciutto Salad with Pomegranate Dressing
Spinach Pkhali
Raspberry and Prosciutto Salad with Pomegranate Dressing

Add Your Comment