Red Lentil Soup

Red Lentil Soup


7 people made this

Lentils offer a valuable amount of iron, along with plenty of folate and low-fat protein. They're also a very good source of niacin and potassium.

Janet Mitchell

Serves: 4 

  • 4 cups vegetable stock
  • 1 cup whole red lentils
  • 3 cloves garlic, sliced
  • 3/4 teaspoon ground cumin
  • salt
  • cayenne pepper
  • 2 red capsicums, finely chopped

Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Combine the stock, lentils, garlic, cumin and a pinch each of salt and cayenne pepper, in a large saucepan. Reserving some of the capsicum to use as a garnish, add the rest to the saucepan. Cook for 15 minutes until the lentils are soft.
  2. Top with the reserved chopped capsicum just before serving.

Recently Viewed

Reviews (4)


I too added sweet potato, which I'm sure gave it extra nourishment and flavour. I gave it a whizz with the stick mixer (it's incredibly thick), so served it with a dob of light Greek yoghurt and a dash of ground cumin. Very filling and satisfying. A little more garlic wouldn't go amiss! - 06 Jan 2012


Something else. I also added 750g of sweet potato to this recipe and it gave it a whole new level. - 05 Aug 2009


Very easy to make and also very delicious - 05 Aug 2009

Write a review

Click on stars to rate