Preparation
- 1
Dice the onion into small cubes.
- 2
Mince the 3 garlic cloves.
- 3
Dice the carrot into very small cubes.
Red Lentil Soup
35 min·19 Views
A comforting, thick, and hearty red lentil soup packed with finely diced carrots, aromatic garlic, and savory herbs. Gently simmered in vegetable bouillon and finished with a touch of earth-warming turmeric, this satisfying soup is perfect on its own or elevated with a salty crumble of fresh feta cheese.
Allergens
Vegetarian
Pescatarian
Halal
Gluten-Free
1,009kcal
4 Portions · 1,372 g
Protein
66 g
Carbohydrates
120 g
Fat
24 g
Fiber
26 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Onion1
- Sunflower Oil15 milliliters
- Garlic Clove3 cloves
- Salt1½ teaspoons
- Tomato Concentrate30 grams
- Carrot1
- Vegetable bouillon1 liter
- Red Lentils200 grams
- Black Pepper½ teaspoon
- Turmeric½ teaspoon
- Savory½ teaspoon
- Feta Cheese50 grams
Cooking
- 4
Heat 15 ml of sunflower oil in a large pot over medium heat.
- 5
Fry the diced onion until it is soft and translucent.
- 6
Add the minced garlic to the pot.
- 7
Season the garlic with 0.5 tsp of salt.
- 8
Cook the garlic until it releases its fragrance.
- 9
Stir 30 g of tomato concentrate into the pot.
- 10
Add the diced carrot to the pot.
- 11
Cook the carrot until it is soft.
- 12
Pour 1 L of vegetable bouillon into the pot.
- 13
Add 200 g of red lentils to the pot.
- 14
Cook the soup for 25 minutes until the lentils are completely cooked through.
25 min - 15
Season the soup with 1 tsp of salt, 0.5 tsp of black pepper, 0.5 tsp of turmeric, and 0.5 tsp of savory.
- 16
Stir the soup thoroughly to combine the flavors.
Serving
- 17
Ladle the hot soup into serving bowls.
- 18
Top each bowl with crumbled feta cheese, if desired. You could also use a drizzle of olive oil.
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