Red Lentil Soup

There’s something comforting about knowing that whenever I need a quick meal for the family or a satisfying starter, I can always rely on lentil soup. Growing up, it was a staple in our home—perfect for breakfast (or even as a hangover cure), lunch, dinner, or a cozy midnight snack. Simple, nourishing, and always delicious, it’s the kind of dish that never lets you down.

There are no hard rules when it comes to making lentil soup—you can easily adjust it to your taste. That’s what makes it so special! My two secret ingredients? A sprinkle of dried mint for depth and a squeeze of fresh lemon juice just before serving for a bright, tangy finish. Whether you like it smooth or chunky, mild or spicy, lentil soup is always comforting, nourishing, and effortlessly delicious.

Ingredients

• 1/2 cup red lentils

• 1 onion

• 1 carrot

• 1 large potato

• 1-2 cloves of garlic (optional)

• 1-2 tbsp course bulgur wheat (the wheat is to thicken the soup, you can also use quinoa or porridge oats instead)

• 1 tbsp tomato paste

• Vegetable or chicken stock cube (optional)

• Salt, pepper, dried mint

• Squeeze of half a lemon

Instructions

• Rinse the lentils in a sieve under cold running water until the water runs clear.

  
  

• Place the peeled and roughly chopped carrots, potato, garlic, and onion into a large pot along with the lentils, stock cube, and tomato paste. Add about a litre water and bring to a boil. Let it simmer for about 15 minutes or until the lentils and vegetables have softened.

  
  

• Use a hand blender or a regular blender to blend until smooth. If it's too thick, add a little boiling water until you reach your desired consistency.

  
  

• Add dried mint and the lemon juice and enjoy!

  TIP: To add more depth, melt a tablespoon of butter in a pan with dried mint and chili flakes, then drizzle over the soup.