AMAZING RED LENTIL SOUP | Super easy and healthy!

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are often more affordable and have a similar texture.

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Using water reduces sodium and cost while still providing flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is less expensive and has a neutral flavor.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients and can be more accessible.

Peel and dice two medium carrots.

Peel and dice one medium potato.

Dice one large yellow onion.

Heat two tablespoons of olive oil in a large pot over medium heat.

Saute the onion and carrot for four to five minutes until softened.

Add the diced potato and stir for another two minutes.

Mince three garlic cloves into the pot.

Add two tablespoons of tomato paste, one teaspoon of paprika, one teaspoon of ground cumin, one teaspoon of kosher salt, and a quarter teaspoon of black pepper. Stir for 30 seconds.

Add one cup of rinsed red lentils and six cups of low-sodium vegetable broth (or four cups of vegetable broth and two cups of water).

Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes until lentils and potatoes are soft.

Blend the soup until smooth using an immersion blender or regular blender.

For the spiced butter drizzle, melt three tablespoons of butter with two teaspoons of Aleppo pepper in a small pan over low heat until bubbling.

Drizzle the spiced butter on top of the soup and finish with a squeeze of fresh lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary