Red Lentil and Carrot Soup with Lemon

Red lentil and carrot soup with lemon. A warm, soothing, healthy soup with a bright lemony kick.




  1. In a large soup pot, sauté the diced onion in the olive oil over low heat for 5 minutes – until soft.
  2. Add carrots, celery and garlic. Sauté for 2 minutes.
  3. Add tomato paste, cumin and black pepper. Sauté – stirring – for 2 minutes.
  4. Add red lentils and basmati rice and sauté for 2 minutes.
  5. Add vegetable stock. Bring to a boil and then turn down to a simmer and cook for 30 minutes.
  6. Puree the soup using an immersion blender to desired consistency – smooth or chunky – your choice.
  7. Just before serving, add a sprinkle of minced parsley and a squeeze of lemon to each bowl of soup. Stir to combine and serve.