Recipe courtesy of Gourmet Magazine

Red Lentil Soup

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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1 1/2 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, chopped

2 carrots, chopped (1 cup)

1/2 cup chopped fresh or canned tomato

1 celery rib, chopped

1 1/4 teaspoons ground cumin

1/2 teaspoon salt

1 cup dried red lentils

4 cups water

1 1/2 cups chicken broth

2 tablespoons chopped fresh parsley

2 teaspoons freshly squeezed lemon juice, or to taste


  1. Heat oil in a 4 to 5 quart heavy saucepan over moderately high heat until hot but not smoking, then saute onion, stirring, until golden, about 5 minutes. Add garlic, carrots, tomato, celery, cumin, and salt and saute, stirring, for 2 minutes. Add lentils, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.
  2. Stir in parsley and lemon juice; then season with salt and pepper.