Savoury Red Lentil Soup

This soup scores in all categories: it’s quick and easy to make, it’s loaded with health benefits, the ingredients are inexpensive pantry staples … and it gets rave reviews every time I’ve made it.  What’s not to like?!


  • Oil, enough to cover the bottom of your soup pot
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, chopped
  • 3 tsp dry oregano
  • 2 tsp cumin
  • 1 tsp rosemary
  • ½ tsp red pepper flakes
  • 2 dry bay leaves
  • 1 cup canned crushed tomatoes 
  • 7 cups low-sodium vegetable broth
  • 2 cups dry red lentils, rinsed and drained
  • Salt, to taste


  • Zest of 1 lemon
  • Juice of 2 lemons
  • Fresh parsley for garnish
  • Crumbled feta cheese to serve as a garnish (a delicious addition!)

Saute the onions, garlic, carrots, and seasonings until the onions are translucent.

Add in the rest of the ingredients (except the garnishes and the lemons).  

Bring the soup to a near boil and let the lentils cook for about 15 minutes.

I take half of the soup and run it through the blender and then add it back to the pot. You could also use an immersion blender. 

Let soup simmer if you want to intensify the flavours.

Before serving add a squeeze of lemon and a sprinkle of zest. 

Crumble feta on top for a flavour blast. 

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