Lentil Soup

This is a very filling and healthy soup. Good any time of year and can be made both spicy and sweet. I can’t claim any proper source for this recipe as it’s a very common soup and everyone has their own method of preparing it. Sometimes I also add 2 cm grated fresh ginger root or 1 teaspoon powdered ginger. It goes very nice for the spicy version. Lentils fall apart perfectly while cooking so if you chop the onions and garlic very finely you don’t need to blend the soup, unless you want it silky smooth. 

Basic ingredients:

  • 150 gr washed red lentils
  • 600 ml chicken stock (the ratio is always 1:4)
  • 1 chopped onion
  • 1/2 chopped clove of garlic (you can adjust this amount depending on what type of garlic you have)
  • 1 teaspoon pepper paste

Spicy version:

  • 1/2 teaspoon turmeric
  • 1 teaspoon sweet paprika
  • 3/4 teaspoon hot pepper flakes
  • salt and pepper to taste
  • cumin and lemon juice to garnish


Add all ingredients to your pot (except lemon and cumin) and boil with lid slightly ajar on low heat for around 20-25 minutes. Blend the soup and squeeze in some lemon juice (for this amount of soup 1/2-3/4 lemon should be enough). Sprinkle with cumin on top.

Sweet version:

  • 1 teaspoon coriander
  • 2-3 teaspoons honey
  • cumin and lemon juice to garnish
  • salt and pepper to taste


Follow the steps described for spicy version. Again lemon and cumin will be only for garnish and not cooking itself.

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