You are here: Home » Recipes » Red Lentil Soup Red Lentil Soup Recipe by Jean KressyKitchen 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 PrintEmail For small amounts of tomato paste, buy it in tubes—like toothpaste. Ingredients 2 tablespoons olive oil1 1/3 cups diced carrots1 cup diced onion2 tablespoons tomato paste3/4 teaspoon roasted ground cumin3/4 cup red lentils3 tablespoons uncooked brown rice6 cups water1 1/2 teaspoons vegetable bouillon1/2 teaspoon coarse salt1/4 teaspoon freshly ground black pepper Instructions 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. Bring to a boil. Reduce heat and simmer 25 minutes or until rice and lentils are tender. Makes about 6 cups.