Red Lentil Soup

Local 5 Live Features

(WFRV) – 

Red Lentil Soup


  • 1 Tbsp olive oil
  • 1 large carrot, diced
  • 2 large stalks celery, diced
  • 1 small yellow onion, diced
  • ½ tsp. kosher salt
  • 1 cup dried red lentils
  • 4 cups water or low-sodium broth
  • 1 bay leaf
  • 2 tbsp. lemon juice


  1. Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the carrot, celery, onion and salt and stir to combine. Cover and let the vegetables swear, stirring occasionally, until the onions are soft and translucent, about 5 minutes.
  2. Add the lentils, water or broth and bay leaf and bring to a boil. Reduce the heat to low and let simmer, covered, until the lentils fall apart, about 20 minutes.
  3. Turn off the heat and stir in the lemon juice. Taste and season with salt as needed. Ladle into bowls and serve with toppings if desired.

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