Red Lentil Soup

I normally eat only a salad for lunch but this winter has been so cold that I just needed to add a soup to stay warm so I made a red lentil soup! It’s so easy to make and it’s absolutely delicious and healthy. It’s very customizable so that means in addition to the main ingredients, you can throw in different ingredients based on your liking. I like to stick with this simple version.


–          1 cup of red lentils (soaked overnight)

–          1/2 cups of green split peas (soaked overnight)

–          1/2 cups of organic baby spinach

–          1 onion

–          2 TBSP olive oil

–          1 can of crushed or diced tomatoes

–          6 cups of chicken broth (or water or vegetable stock if you are vegetarian)

–          2 cloves of minced garlic

–          1 tsp ground cumin

–          1 tsp ground turmeric

–          1 tsp ground curry

–          1 tsp salt

–          ½ tsp ground black pepper


–          Many people like to add some minced ginger and 1 chopped up carrot. I like it without the two. You can try that if you like.

–          You can also puree half of the soup and combine it with the rest if you like. 


–          Mince the garlic and dice the onion

–          In a large pot, heat up the olive oil and sauté the onion and garlic

–          Add in red lentils and green split peas

–          Pour in the chicken stock or water

–          Add in the tomatoes and stir

–          Add in all the spices one by one (cumin, turmeric, curry, salt and pepper)

–          Bring the stock or water into a boil and simmer for about 20 minutes or until the lentils are tender (be careful not to let the liquid dry up, otherwise our lentils will be burnt)

–          Add in the baby spinach and cook for another 5 to 10 minutes

That’s it! So simple. If you don’t have baby spinach you can also try some other green leafy vegetables like baby kale or chard.

Hope you like the recipe!


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