Red Lentil Soup

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 35 minutes

Fiber- and protein-rich lentils star with the soup, laced with tomato paste and carrots.

Mark Boughton/styling: Teresa Blackburn

For small amounts of tomato paste, buy it in tubes—like toothpaste.


2 tablespoons olive oil
1 1/3 cups diced carrots
1 cup diced onion
2 tablespoons tomato paste
3/4 teaspoon roasted ground cumin
3/4 cup red lentils
3 tablespoons uncooked brown rice
6 cups water
1 1/2 teaspoons vegetable bouillon
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper


  1. Heat oil in a large pot over medium heat. Add carrots and onion; cook, mixing occasionally, until onion is softened, about 7 minutes. Add tomato paste and cumin; mix to combine. Add lentils, rice, water, bouillon, salt and pepper; stir to combine.
  2. Bring to a boil. Reduce heat and simmer 25 minutes or until rice and lentils are tender. Makes about 6 cups.



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