Red Lentil Soup


  • 1 1/2 cup Red Lentils 
  • 3 tablespoons of extra virgin olive oil 
  • 1 big onion chopped 
  • 2 tablespoons tomato paste
  • 3 big carrots chopped up 
  • 3 cloves of garlic crushed 
  • 1 teaspoon cumin 
  • 1 pinch of cayenne or chill powder 
  • 1/2 lemon 
  • 30 fluid ounces/ 900ml of chicken stock 
  • 20 fluid ounces / 600 ml water 
  • Salt and Pepper 


1. Add 3 tablespoons of olive oil to a big pot or dutch oven And Heat on high. Add onions and garlic and cook till golden about 3 mins.

2. Stir in tomato paste, cumin, salt, black pepper and a PINCH of chili powder or cayenne, salt and pepper and fry for 2 minutes.

3. Add stock and water, lentils and carrot. Bring to a simmer, then partially cover the pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. 

4. Using an immersion blender, purée the soup a bit, but not totally, leave some recognizable carrots. The soup should be a little lumpy.

5. Taste and add more salt if needed.

6. Add a good squeeze of lemon juice.