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  • Almond and Fig

Red Lentil Soup

Updated: Jun 19, 2020

Serves 8


2 tablespoon olive oil

1 large sweet potato peeled and diced

1 large carrot, diced

1 parsnip peeled and diced

2 large celery stalks diced

1 yellow onion, diced

3 cloves of garlic

16 oz red lentils.. Rinse and drain

8 cups water or low-sodium vegetable or chicken broth (if too thick add more)

2 bay leaf

1 tsp cumin

1 tsp coriander

Pinch of chili flakes (optional)

Few springs of lemon thyme

1-2 tbls of pomegranates molasses

Grate fresh turmeric root about an inch (optional) or 1 tsp of ground turmeric

Salt and pepper

3 tbls of olive oil

To garnish: (optional but defiently fun and will brighten the soup)

Lemon wedges (squeeze on top of the soup)


green onion

cilantro leaves


Drizzle of good olive oil

A dollop of Greek yogurt


In a Dutch oven, heat the olive oil over medium heat. Sweat the onions then add all the veggies. stir to combine, add spices and salt. Sauté for 5-7 minutes to get done caramelization. Add the lentils, water or broth, and bay leaf and thyme. Bring up to a boil, then turn the heat down to low and let it simmer, until the lentils begin to fall apart and they become creamy all on their own. add more water if needed the lentils will thicken as they cook about 20-30 minutes. Stir in the pomegranates molasses simmer for 5 minutes. Serve in bowls with the optional garnishes of radishes, green onion, cilantro leaves, lemon wedges, crispy pita chips and a squeeze of Lemon juice. Enjoy

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