Lentil soup

Do you have a lentil soup recipe you love? Either way this one is going to became one of your favorite lentil recipes. It is healthy, delicious and so unique.

lentil soup

I am so glad I tried this recipe and so glad I triple the batch when I did. I couldn’t get enough of this lentil soup. As far as I am concern, this is the best lentil soup I have ever made and tasted.

I haven’t made that many soups lately. I have like three or four soup recipes that I really like so I keep making those same ones over and over. I have a Thai soup recipe that I love which I have to post soon. I have to catch up on my posting.

This is the firs time I used red lentils. I have used brown and yellow in the past but it was my first time with red ones. They are called red lentils but they actually look more like orange to me.

I found these lentils to cook faster. I also found them a bit smaller than other ones. Maybe I am wrong but I just found mine to be slighter little in size.

I am sure you should be able to find red lentils at your grocery store. I have seen them in a couple of my local grocery stores. They are a little bit more expensive but I think worth every penny. The ones I used where Bob’s Red Mill.

The weather is perfect for soup. If you make this one you could also freeze it for future consumption. I know I will since  I am going to make  it again very soon.


lentil soup

This is one of my favorite soups ever. Next time I am going to make more so that I can freeze some of it. You really need to try this lentil soup. It is truly sensational.

lentil soup


Lentil soup

Yield: 8 servings

Total Time: 40 minutes


  • 1 1/2 cup red lentils
  • 1 14oz  can coconut cream, or coconut milk
  • 2 tbs olive oil
  • 4 carrots, chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 apples, peeled and chopped
  • 20 oz crushed tomatoes
  • 3 tsp cumin powder
  • 2 tbsp curry powder
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp thyme
  • 2 tsp turmeric
  • 1/2 tsp cardamon
  • 1 tsp celtic salt
  • 1/3 cup cup peanuts, chopped
  • 1/4 cup fresh cilantro, chopped


In your 5 qt dutch oven, or any large pot, over medium to high heat add the carrots, and onions. Cook for about 5 minutes. Add the garlic and cook for 1 minute or until fragrant. Add the chopped apples with the spices and salt and combine.

Add the crushed tomatoes, coconut cream, lentils and 5 cups of water. Combine well and bring it to a boil. Turn the heat down to medium-low and simmer uncovered for 20-30 minutes or until the lentil become soft stirring occasionally.

You may need 1-2 more cups of water as the lentils cook down. Once the lentils are cooked turn the heat off and with an immersion blender, puree 50% of the soup leaving some chunks. You can alternatively use a blender to do this step however with an immersion blender is much easier.

Serve with chopped peanuts and chopped cilantro. You can freeze this soup for future consumption.

Recipe adapted by Wanderlust Kitchen

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  1. This sounds wonderful. I love lentil soup and have quite a stockpile of recipes. It’s such a delicious and nourishing soup. I’ve just received a dutch oven and have been searching for things to cook in it. Thanks for the recipe!

  2. The soup looks really comforting and flavourful. I love that you have topped the soup with peanuts and cilantro…which make them double yum!

  3. I LOVE lentil soup!! And I happen to have a big bag of red lentils just hanging around…definitely making this. It has such great spices!

  4. I love lentil soup especially we Indians have them almost everyday with rice or chapatti. I have never tried it with carrots though. Your soup looks awesome and I would love to try your recipe.

  5. Oh yummy! I am pinning this for sure.

  6. This looks delicious, just wondering if you soak the beans overnight?

  7. Does it matter if I use a different lentil? I only have chana Dahl and brown lentils.
    Thank you!

  8. Hi Miryam … First time reading your blog and so happy to discover it … healthy / tasty food is my jam :) Just this winter I started making a red lentil coconut milk soup and it quickly became our favorite. Recipe is so similar but also different. Mine uses Garam Masla, cinnamon, and it calls for curry powder but we omit that. Biggest difference is mine includes 7 – 8 cups of vegetable or chicken stock (the veg version is the best). Totally agree with you about the red lentils, definitely smaller than other lentils and much quicker cooking; I get organic which also increases their cost but they are so tasty it doesn’t mater :) We top ours with a dollop (or super big scoop) of non-fat Greek yogurt to up the decadent mouth feel and the protein.

    • That is so awesome. This lentil soup has become one of my ultimate favorite ones making it at least twice a month. I need to make more next time so that I can just freeze it and have it on the go :-) Thanks for stopping by.

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  12. This soup is AMAZING! I made it after work and shared it with my son and daughter-in-law. Needless to say, they loved it too!

  13. I am eating some of this right now and it is so delicious.  I ended up using it in my crock pot since I was really busy today and still turned out amazing!

  14. Delicious recipe!!!! I added also fresh grated ginger and a bit of ground cloves, which made it even more tasty. The kids looooved it too, so this will probably be one of their favourite soups . Thanks for the recipe!!!!

  15. how much is a serving

  16. would it be possible for you to post your serving sizes in cups or oz

  17. Wow, I was looking for a soup to try a new spice with (Berbere). I happened to be in Penzeys Spices and it smelled really good. It’s used in Ethiopian cooking. I would have to compare what is in it to your list, but probably similar. It’s hot, but really nice flavor. I chose your recipe and so glad I did! I like the uniqueness of the ingredients, with the apple, carrots, and tomatoes. It truly is a keeper. Just a note too, I added a teaspoon of peanut butter per bowl and it gave it a little more sweetness. :)

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