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Delicious, comforting and best of all, healthy! With influences from Turkish and Egyption cuisine, this easy to make Red Lentil Soup is perfect for a light yet satisfying lunch. Serve along with toasted pita bread and a greek salad for quick midweek dinner. Meatless Mondays just got better!

Serves: 4

3 Tablespoons olive oil or butter
1 medium onion, finely chopped
1 Red bell pepper, chopped
1 carrot, chopped
1/2 cup white potato, peeled and diced
1 cup red lentils, rinsed and picked through
4 cups chicken stock
2 cloves of garlic, minced
2 teaspoons paprika
1 teaspoon cumin
Salt and freshly ground pepper (to taste)
1 dash cayenne pepper

For Garnish:
Lemon wedges
Greek yogurt
Fresh cilantro


1_Begin by melting olive oil in a medium pot and sautéeing  the onion, bell pepper, carrots and potatoes over medium heat until onions become just translucent.

2_Next add the red lentils, stock, garlic, paprika, cumin, and salt and pepper to taste.

3_Bring to a boil, stir and reduce to a simmer.

4_Cover loosely and cook for 30 minutes or until the lentils are tender.

5_For a smooth soup use an immersion blender or to blend to desired consistency. If using a food processor or blender reserve a cup of unblended soup in the pot to stir in with the blended portion for a chunkier texture. For a completely smooth soup blend it all.

6_Return soup to the pot and add dash of cayenne or increase for a spicier soup.

7_Serve soup heated through garnished with a dollop of Greek yogurt, freshly chopped cilantro and a lemon wedge for squeezing on the side.

8_Bon Appetit!