Red Lentil Soup

"I really love this soup. I got the recipe from an old Vogue magazine and I've been making it for nearly 10 years. It's great in winter served with crusty bread. You can make it more heartier by adding an extra onion together with more lentils and stock."
photo by Jewelies photo by Jewelies
photo by Jewelies
Ready In:
1hr 40mins




  • Heat the oil in a saucepan and saute the onions over low heat for 10 minutes.
  • Add the tomatoes and lemon pepper to taste, and cook for a further 10 minutes.
  • Add the lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours.
  • Tastes great served with crusty bread.

Questions & Replies

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  1. Looks like a great soup and I just now realized how naieve I was to attempt correction of a soup I hadn't made, back in 2003 when I first "reviewed" it. You're inspiring me!
  2. This recipe is great! Thank you for sharing. I halved the recipe, and used one can of College Inn chicken broth (which brought up the sodium content), and I used left over cherry tomatoes (which I blanched) and a cup of salsa. I served the soup with chicken enchiladas and salad.
  3. Hi KarylLee, Thanks for your comments but I don't recommend pre-cooking the lentils in a separate pot beforehand as you would loose alot of the flavour, particularly as red lentils require no pre-soaking at all. Sometimes good things take time and there are no shortcuts.
  4. I have made this soup quite a few times and we really enjoy its simplicity and great flavor.
  5. Very easy nice tasting soup. I did add a few spices just pinches of oregano, basil, fennel also added in 1/2 cup barley. This makes a great soup, oh and I also put in a dash of rice vinegar. And the lemon pepper in this recipe is great, seems to blend and give so much flavour, I would say it is definitely a power ingredient here.



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