whole foods bulk bins

Red Lentil Soup

This past Saturday, my mom promised me at least four times that the soup she served that night would soon make an appearance on this blog.  I ignored her but naturally proceeded to wake up on Monday with a headache and sore throat.  When I hadn’t improved the next day, I thought I should eat something more nourishing than pasta (read: macaroni and cheese) for dinner, so I texted her for the recipe and here we are.  Also, I was confused to discover when I unpacked my groceries that in my feverish haze, I’d bought a variety of tea that supports healthy lactation instead of whatever I intended to.  So there’s that.

This soup is simple, healthy (lentils have plenty of fiber and protein but no fat), and soothing – perfect for the chilly, rainy spring we’ve had so far.

whole foods lentils

soup ingredients

Tomato paste that doesn’t come in a can you have to throw away after using 1/16 of it!

red lentil soup

red lentil soup 2

Ingredients (makes 6 servings)

1 1/3 cups red lentils
7 cups vegetable broth
1 large onion, diced
1 large carrot, diced (or a large handful of baby carrots)
4 cloves garlic
2 tbsp tomato paste
1 tsp ground cumin
1/8 tsp cayenne pepper
3/4 tsp salt
Lemon wedges for serving (optional)


Add all the ingredients to a large pot and bring to a boil.  Turn heat to low and simmer, uncovered, for 25 minutes.  Blend the mixture in small batches on a low speed until relatively smooth – it shouldn’t take more than a few seconds.  Squeeze lemon juice on top if desired and serve.

Happy Thursday!


2 thoughts on “Red Lentil Soup

  1. Pingback: Tips for Saving Money at Whole Foods - Blunders and Absurdities

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