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 diced onion
  • 1 tbs olive oil
  • 4 carrots peeled and diced
  • 2 stalks celery diced
  • 2 cloves of garlic minced
  • 1 tbs tomato paste
  • 1 tsp cumin
  • 8 twists of black pepper
  • 1 cup of red lentils picked through and rinsed
  • 1/8 cup of uncooked basmati rice
  • 8 cups of vegetable stock
  • 1 half lemon sliced into 4 pieces
  • 2 tbs minced parsley


  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.