Red Lentil Soup

Now that it’s gotten crazy-cold out, it’s time to cook something that will help warm up your chilled (and hopefully tired since you’re coming back from working out!) bones. This is it. It takes about 10 minutes to prep, another 30 on the stove and then you’re good to go. A couple of slices of pita, a dollop of yogurt and you can call it a day.

Lentils are high in fiber (you’ll feel full longer), low calorie (about 230 calories per cup) and a great source of plant-based protein. They’re also rich in other vitamins and minerals. 

Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 6-8


3 tablespoons extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 carrots, loosely chopped
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chile powder
1 can (14 oz) diced tomatoes
16 oz red lentils
32 oz vegetable broth, preferably organic
32 oz water
Salt and pepper, to taste


1. In a large pot, add olive oil and onions. Cook over medium heat until softened, about 5 minutes.
2. Add carrots and garlic. Cook an additional two minutes.
3. Add cumin, coriander and chile powder. Cook for one minute, stirring.
4. Add the tomatoes and cook, stirring, for two minutes.
5. Add the lentils, vegetable broth and water. Season with salt and pepper. Simmer, covered, over medium-low heat for 30 minutes until lentils are soft.
6. With a hand blender — or in batches in a regular blender — puree the soup. Add additional salt and pepper to taste.
7. Enjoy!