Tangy Red Lentil Soup

Prep Time

3-5 min

Cooking Time

25-30 min


2-3 servings


  • 2 tsp coconut oil
  • 1 onion chopped
  • 2 cloves of garlic, finely chopped
  • 1.5 c red lentils , rinsed
  • 1 t cumin
  • Pinch of hot pepper flakes
  • 6 cups organic vegetable stock
  • Salt and pepper to taste
  • 2 T lemon juice
  • 2 T finely chopped cilantro (optional)


  1. Heat oil in large saucepan or Dutch oven. Add onion, garlic and hot pepper flakes and cook on low heat for 3 to 5 minutes until fragrant.
  2. Add cumin and cook for 30 seconds. Stir in lentils and combine well.
  3. Add stock, salt and pepper and bring to a boil. Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 25-30 minutes.
  4. That’s it! Add extra stock or water to thin if necessary, but who doesn’t like a hearty soup?! Add lemon juice and taste and adjust seasonings if necessary.
  5. Serve sprinkled with cilantro if you so wish!


This is one of my go-to meals, it’s incredibly versatile. Sometimes I add turmeric, ginger and ground coriander or any warming spices to ease digestion. This soup also tastes amazing with some chopped carrots, spinach or any other vegetable your heart desires