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    You are in: Home / Recipes / Red Lentil Soup Recipe
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    Red Lentil Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Irmgard's Note:

    This soup is simple to prepare, robust and delicious. It's wonderful served with a good multigrain or rye bread.

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    Units: US | Metric


    1. 1
      Wash and drain the lentils.
    2. 2
      In a large saucepan, combine the lentils, onions, stock, bay leaf and garlic; cover and simmer for 30 minutes.
    3. 3
      Add the carrots, rice, tomatoes, thyme, oregano and cumin; simmer, covered, for 20 minutes or until the carrots are tender and the lentils are soft.
    4. 4
      Remove the bay leaf.
    5. 5
      Add the parsley; season with salt and pepper to taste.

    Ratings & Reviews:

    • on June 17, 2011


      Delicious and simple :) I used more stock and carrot and added a bit of celery, potato and tomato paste. Also added pearl barley rather than rice which worked nicely. It might be an idea to add green/brown lentils as well for a bit more texture if you want it a bit heartier - the red ones break up a lot. Thanks for adding, I'll definitely be making this one again.

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    • on May 22, 2011


      This is a really great soup! I followed the recipe exactly and it came out hearty and flavorful, with a nice thick-ish texture. Delicious.

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    • on September 25, 2006


      I guarantee I'll be making this soup again. It requires almost no work, it's extremely economical, and the taste is really outstanding. I can't think of a single change I'd make. Thanks for sharing, Irmgard!

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    Nutritional Facts for Red Lentil Soup

    Serving Size: 1 (231 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 125.5
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 0.4 g
    Cholesterol 3.6 mg
    Sodium 188.7 mg
    Total Carbohydrate 20.3 g
    Dietary Fiber 5.4 g
    Sugars 5.4 g
    Protein 7.3 g

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