Red Lentil Soup

Mark Boughton/styling: Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 35 minutes

For small amounts of tomato paste, buy it in tubes—like toothpaste.


2tablespoons olive oil
1 1/3cups diced carrots
1cup diced onion
2tablespoons tomato paste
3/4teaspoon roasted ground cumin
3/4cup red lentils
3tablespoons uncooked brown rice
6cups water
1 1/2teaspoons vegetable bouillon
1/2teaspoon coarse salt
1/4teaspoon freshly ground black pepper


  1. Heat oil in a large pot over medium heat. Add carrots and onion; cook, mixing occasionally, until onion is softened, about 7 minutes. Add tomato paste and cumin; mix to combine. Add lentils, rice, water, bouillon, salt and pepper; stir to combine.
  2. Bring to a boil. Reduce heat and simmer 25 minutes or until rice and lentils are tender. Makes about 6 cups.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Calories 246
  • Fat 7g
  • Saturated Fat 0.5g
  • Cholesterol 0mg
  • Sodium 107mg
  • Carbohydrate 36g
  • Fiber 8g
  • Sugars 6g
  • Protein 10g