Pureed Red Lentil Soup

One of my favorite Italian/Mediterranean restaurants has a pureed red lentil soup that is to die for! I’ve been on a mission to recreate it, and I think I’ve succeeded. Now instead of spending 5 bucks on a cup of soup, I can make a whole pot for the same price!
(Note: Red lentils are much smaller than other types of lentils and therefore, don’t need to be soaked ahead of time. My grocery store carries the Bob’s Red Mill brand and the Goya brand. Also, a hand-held immersion blender is a great investment and the perfect tool for making pureed soups. I also use it for potato-leek soup and squash soup!)
HCV_ RedLentilSoup1

1-1/2 cups red lentils, uncooked
6 cups veggie broth/water
2 med potatoes, diced
3 carrots, diced
1 small can tomato sauce
1 Tblsp lemon juice (optional)



Bring broth/water and tomato sauce to a boilHCV_RedLentilSoup2
Add red lentils
Add potatoes and carrots
Add herbs and spices (I use salt, garlic powder, onion powder, parsley and curry powder)
Simmer for 25 min.
At the end, add lemon juice (this adds some freshness and acidity)

You can eat this soup at this point (i.e. chunky), or puree with hand-held immersion blender.
(I prefer it pureed, but it’s good either way!)

Enjoy with a green salad or some garlic bread, or both!

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4 Replies to “Pureed Red Lentil Soup”

  1. I made this delicious recipe last night. I had some extra time, so I sautéed onions and garlic in the pot before our added in the liquid. I also added Kale with the potatoes and carrots. Whole Foods had run out of red lentils, so I ended up with small green ones. I also threw in a lot of spices (bay leaf, hot curry, cumin, salt, pepper, cloves, ginger, garlic, herb de province). I just keep tossing in things to taste – very out of the box for me too by the way. I normally cannot do something that is not in the recipe. I also did not blend it all up. We ate it chunky. Holy cow! My six year old ate THREE bowls. She just keep going back for more. I am excited to taste it today now that the left overs have sat overnight. I think it is going taste even better! Thank Monica for post this easy healthy recipes. We are going to try the “Sweet Potato, Carrot and Kale Stew with Peanut Sauce” tonight! <3

  2. Took April’s suggestion and added more spices (although it would have been just as good with less!). Also didn’t have red lentils, so used green. I added spinach and pureed. It was a huge hit and SO healthy and easy!!

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