Creamy Red Lentil Soup

This may be one of the best soups I have ever had.



It is hearty and healthy, two things I want in a soup recipe. And bonus points, it is pretty easy to make!

Creamy Red Lentil Soup

Adapted from

  •  2 tbsp coconut oil
  • 1/2 onion, chopped
  • 2 celery stocks, chopped
  • 3/4 cup baby carrots
  • 1/2 tsp sea salt
  • 1 tbsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 cups red lentils, rinsed
  • 7-8 cups vegetable stock

In a large pot over medium/high heat, cook the oil, onion, celery and carrots for 5-7 minutes or until the veggies have softened.


Add the garlic powder, cumin, paprika and cook for another 2-3 minutes.


Then slowly add the lentils and vegetable stock to the pot.

Bring the soup to a boil on high heat. Once the soup starts the bubble, reduce the heat to low and allow soup to simmer.


Cook the soup until the lentils become mushy, about 20-30 minutes. Add more vegetable stock if you feel your soup is too thick.


Once fully cooked, pour into a high-speed blender or food processor and blend the soup in batches.

Serve immediately after blending.


Nutritional information for one serving of soup (in an eight bowl serving):

  • Calories: 122
  • Fat: 4.2g
  • Sodium:77mg
  • Carbohydrates: 16.6g
  • Fiber: 4.6g
  • Sugar: 4.5g
  • Protein: 5.1g
  • Vitamin A: 32% DV

This recipe makes quite a bit of soup, so feel free to halve the recipe.



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