Red Lentil Soup

Lentils are low in calories and are an excellent source of protein and fiber. They are a very nutritious meat alternative for vegetarians and are a great addition to any soup or a side to  any meal.



Red Lentil Soup


  • 3 cloves garlic, minced
  • 1 medium onion
  • 1 1/2 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 red, yellow, green bell pepper, each, diced
  • 1 tbsp olive oil
  • 1 cup vegetable broth
  • 3 cups boiling water
  • 1 1/2 cups red lentils
  • 1 1/2 tsp Italiano seasoning
  • 1 tsp paprika


  1. In a large soup pot, heat oil over medium high heat. Add garlic and onion and saute until onions are translucent.
  2. Add carrots, celery, and peppers and saute for another 2 minutes.
  3. Add in remaining ingredients and mix together.
  4. Simmer on medium low heat for about 30 minutes or until lentils are cooked.
  5. Add more water if you want your soup a thinner consistency.
  6. Enjoy!


  • I save my broth when I cook a chicken, to use for soup. It’s so much healthier and tastes WAY better.
  • I have also made this soup with canned diced tomatoes instead of the chicken broth and I almost want to say I liked it better. Try to choose ‘no salt added’ whenever using canned products though.

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