Red lentils are particularly suitable for soups to which they give a creamy texture and their cooking is quite quick.
There is no need to soak them, just a quick rinse before cooking.

Hearty and low fat, we have flavored this red lentil soup with a Mediterranean touch by using sage, definitely a very nice boost.

Serves 2, Preparation time 15 mins, Cooking time 20-25 mins

  • 100 g red lentils, rinsed
  • 1 vegetable stock cube, crumbled or 1 tbsp vegetable granular stock
  • 1 lt boiling water
  • Onion, 1
  • Carrot, 1
  • Celery, 1
  • 2 garlic cloves, peeled and sliced
  • Fresh sage Leaves, 4-5
  • Salt and black pepper, to taste
  • EVOO – Extra Virgin Olive oil, 2 tbsp


Chop carrot, celery, onion and sage together.

In a saucepan heat a couple of tablespoons of Evoo, add garlic and garlic, let it brown and then add the chopped carrot, celery and onion and sage.

Brown everything together for a further 1 – 2 minutes until all the aromas are released.

Add red lentils and cook all together for a minute, now add the boiling water or add the granulated stock along with it.
Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking.

Add more hot water if necessary, add black pepper, stir and serve.

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