Red Lentil Soup

READY IN: 35mins
Recipe by Maryland Jim

My wife got this from a co-worker who said she got it from a magazine. Very nice soup.

Top Review by katew

Just fabulous soup !! It is quick and healthy and I adored it. I was lucky to have a bag of kale in the fridge - perfect timing. I used tiny baby carrots and also threw in a handful of baby peas. I was nervous that the 2 stock cubes would make this too salty but no, it was perfection. I highly, highly recommend this soup. Made for ZWT 9

Ingredients Nutrition

  • 2 tablespoons oil
  • 1 large onion, chopped
  • 0.5 (16 ounce) bag baby carrots, coarsely chopped
  • 12 teaspoon ground cumin
  • 3 large vegetable bouillon cubes
  • 1 (1 lb) package red lentil, picked over and rinsed
  • 1 bunch about 3/4 pound fresh kale, rinsed, tough stems removed, leaves coarsely chopped (about8 cups)
  • 12 teaspoon salt
  • 14 teaspoon hot pepper sauce (Note ( I added more)


  1. In large pot, heat oil over medium-high heat. Add onions, carrots, and cumin; cook 5 minutes or until softened.
  2. Add bouillon cubes and 8 cups water. Bring to a simmer. Add lentils. Cover, reduce heat to medium-low and cook about 10 minutes.
  3. Uncover pot. Raise heat to high; stir in kale and salt. Cook 5 minutes, uncovered, stirring occasionally, or unitl kale is tender. Remove from heat; stir in hot sauce.

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