Red lentil soup
Chef DefneKitchen Studio chef · October 17, 2026A quick, inexpensive soup of red lentils, onion, garlic and carrot, easy to pack in a flask. It doubles well if you want to freeze part of it.
Calories are an AI estimate, for information only.
Ingredients · 7
2 servingsTap what you already have; add the rest to your list in the app with one tap.
- White onionFinely sliced1
- Olive oil2 tsp
- Garlic clovesSliced3
- CarrotsScrubbed, diced2
- Red lentils85 g
- Vegetable stock cubeCrumbled1
- Parsley (plus a few extra leaves)Chopped2 tbsp
Method · 3 steps
- 1
Switch the kettle on. Finely slice the onion, then cook it in the hot oil in a medium saucepan for 2 mins. In the meantime, slice the garlic and chop the carrots into small cubes; stir them in and cook briefly.
- 2
Measure 1 litre of boiling water from the kettle into the pan and add the lentils and stock cube. Cover and cook over medium heat for 15 mins, or until the lentils have softened.
- 3
Take the pan off the heat and stir through the parsley, then ladle into bowls and garnish with a few more parsley leaves as you like.
