Farm to Table Red Lentil Soup With Lemon

Farm fresh red lentil soup with lemon

  • 3 tablespoons olive oil, more for drizzling
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 large tomato, chopped
  • 1 teaspoon ground cumin
  • ┬╝ teaspoon kosher salt, more to taste
  • ┬╝ teaspoon ground black pepper
  • Pinch of ground chile powder or cayenne, more to taste
  • 1 quart chicken or vegetable broth
  • 2 cups water
  • 1 cup red lentils
  • 1 large carrot, peeled and diced
  • Juice of 1/2 lemon, more to taste
  • 3 tablespoons chopped fresh cilantro


  1. In a large sauce pan, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and saut├ę until golden, about 4 minutes.
  2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and saut├ę for 2 minutes longer. Transfer to your Vitaclay pot.
  3. Add the rest of ingredients except lemon juice and cilantro in your Vitaclay pot. 
  4. Set on Stew to cook for 1 hour. 
  5. Stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

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