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Lentil Soup

It tastes very yummy and healthy, so it can be added to your healthy diet chart
Prep Time 20 mins
Cook Time 50 mins
Course Breakfast, Main Course
Cuisine American, Chinese
Servings 6
Calories 351 kcal


  • Sharp knife
  • chopping board
  • Bowl
  • Cup
  • soup pot and stick blender


  • Cup olive oil Extra virgin
  • 1 pc onion chopped
  • 2 Cup dried lentils
  • 2 pcs garlic cloves
  • 1 pc large carrot
  • 2 pcs  bay leaf
  • 2 Cup diced fresh tomatoes
  • 1 tbsp. salt
  • 8 Cup water
  • 1 tbsp. dried basil
  • 3 stalks celery
  • 2 Cup vegetable broth
  • 1 tbsp. cumin
  • 2 tbsp. curry powder
  • ½ tbsp. dried hyssop
  • 1 tbsp. chili powder
  • 2 tbsp. lemon juice
  • Freshly ground black pepper to taste


  • Heat extra virgin olive oil in a large soup pot over medium heat. Once the oil is shimmering, add minced garlic and chopped onion and cook for 2 or 3 minutes until onion has turned golden brown.
  • Add cumin, bay leaf, curry powder, salt, dried hyssop, basil and pepper. Stir until the spices are fragrant. Mix Tomatoes, carrot, celery and cook for a few minutes, stirring often in order to enhance flavor.
  • Pour lentil, vegetable broth and water. Increase heat to bring a boil. Place lid on and reduce heat to medium low. Leave it for simmering about 40-45 minutes or until lentils are soft and tender. Puree soup by using a stick blender.
  • Sprinkle lemon juice and chili powder all over the soup and serve.
Keyword Lentil Soup