Most Delicious Red Lentil Soup


This recipe has evolved from my grandma, to my mom, to my sister, who changed it up a bit ;) Not that it wasn’t already super delicious, she just modernized it a bit by making it a tad bit healthier with added veggies and nutrients. I was sick for a few days, so I wanted something super easy to make that was delicious, healthy and energizing! Lentils are full of fiber, protein, iron and so much more!

Before you start cooking this up, just make a note to chop up everything very small. This is a somewhat creamy soup, so you want to make sure there are no big chunks in there. In general, I chop up everything small in soups because you get a full flavor of everything in one spoon and also, it’s easier for Kat to eat!


1/2 cup of dry lentils
1 carton of chicken broth
1 espresso cup of round rice
1 carrot
1 celery
1 large potatoe
salt, pepper, turmeric, paprika, ginger powder (to taste)
1 tsp red pepper paste
1/2 yellow onion


1. Boil the lentils in the Chicken Broth (I add water for plenty of soup)
2. Once the lentils have cooked only halfway through, add washed rice
3. Add carrots, celery & potatoes
4. Add seasonings to taste
5. Add red pepper paste and mix until dissolved
6. While you let the soup cook, chop and satay onions in a seperare pan with some oil until soft
7. One soup is completely cooked through, add onions
8. Pour half the soup in a blender and blend until creamy (let it cool a bit first)
9. Add the creamy soup back into the pot with the remaining
10. Add cilantro for garnish and serve