Red lentil soup with lemon |

Red lentil soup with lemon

Pontus Hagman

A revelatory dish that takes less than an hour to make! A hit of lemon juice adds an up note that offsets the deep cumin and chile flavours.

Serves: 4 people

Time: 45 min


  • 3 tbsp of extra virgin olive oil, more for drizzling
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • ¼ tsp salt, more to taste
  • ¼ tsp ground black pepper
  • pinch of ground chile powder or cayenne, more to taste
  • 900 ml chicken or vegetable broth
  • 400 ml of water
  • 1 cup (200 g) red lentils
  • 2 large carrot, peeled and diced
  • juice of ½ lemon, more to taste
  • 3 tablespoons chopped fresh coriander


  • Over medium-high heat, heat 3 tbsp of olive oil.
  • Add onion and garlic. Sauté for 3-5 mins until translucent.
  • Stir in tomato paste, cumin, salt, black pepper and chilli powder or cayenne, and sauté for another 2 minutes.
  • Add broth, 2 cups water, lentils and carrot.
  • Bring to a simmer, then partially cover the pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes.
  • Taste and add salt if necessary.
  • Use a hand mixer to purée the soup.
  • Serve soup with fresh lemon juice (squeeze according to your taste) and coriander.
  • Serve soup drizzled with good olive oil and dusted lightly with chilli powder if desired.
  • Enjoy! 


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