Red Lentil Soup with Lemon

    50 minutes

    This is a wonderful soup that I serve garnished with lemon wedges. Sometimes I add cooked chicken breast or cubed sweet potatoes for texture.

    271 people made this

    Serves: 8 

    • 6 cups (1500ml) chicken stock
    • 500g red lentils
    • 3 tablespoons olive oil
    • 1 tablespoon crushed garlic
    • 1 large onion, diced
    • 1 tablespoon ground cumin
    • 1/2 teaspoon cayenne pepper
    • 1/2 cup diced coriander
    • 3/4 cup (185ml) fresh lemon juice

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Bring chicken stock and lentils to a boil in a large saucepan over high heat then reduce heat to medium-low. Cover and simmer for 20 minutes.
    2. Meanwhile; heat olive oil in a frypan over medium heat. Stir in garlic and onion then cook until the onion has softened and turned translucent; about 3 minutes.
    3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender; about 10 minutes.
    4. Carefully puree the soup in a standing blender or with a stick blender until smooth. Stir in coriander and lemon juice before serving.

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    Reviews in English (228)


    Very good. I am a Palestinian and we cook this all the time. I double the Cumin. and get rid of the cayenne pepper and use regular pepper. Also no need to puree, if you leave the soup on low heat for 15 to 20 minutes the lintels will dissolve completely. I add the onions last because I like the crunch.  -  30 Dec 2008  (Review from Allrecipes USA and Canada)


    This soup is delicious. I did alter it a little. If you saute onions, garlic, celery and carrots and add them at the end, it makes it that much better. Then I let it simmer a while longer until the vegetables were soft. Loved it.  -  12 Feb 2008  (Review from Allrecipes USA and Canada)


    I really like this recipe..and after I "Owned" it, I liked it evern more!! First of all, not everyone can deal with worries about eliminating the Cayenne Pepper, lemon pepper is so much better! I also absolutely love the texture of the lentils in this soup, so blending them and ommitting the reason this soup is so good feels wrong, I instead sauteed the onions with carrots and garlice, and pureed them and added them to the soup. I also browned some chicken breast bits and threw them in as well. Doubled the cumin and omitted the cilantro. Great recipe!!!  -  18 May 2008  (Review from Allrecipes USA and Canada)