Red Lentil Soup


I am back in Barcelona. After spending some wonderful days in my hometown I arrived yesterday in my second home. After picking my boyfriend picked me up from the airport we used the afternoon to go for a glass of wine, do our groceries and start a new tv show. We were feeling super lazy, he because he works a lot and I.. well.. just because I am lazy, so instead of cooking we ordered some food and made ourselves comfortable on the sofa. After eating our pasta and pizza we promised each other to start a healthy week from today on. We do this a lot, but this time we also promised each other that we keep this promise. So, lets see what the next week will bring. I already started great, I woke up at 9am to go for a run, but than I thought that I could also go at 10am and now its 1pm.. Hmm.. Anyway, this is why I decided to make one of my favorite soups for lunch today. I love lentils, I love the brown ones, the black ones, the green ones, but the red ones are my preference when it comes to soup. I make this red lentil soup a lot of times, sometimes I add parsley, sometimes coconut milk, sometimes curcuma, sometimes potatoes… but this recipe is the plain version. It is actually super easy and fast to prepare plus it is budget friendly, which is one of the reasons why I ate it so many times while being a student.


Serves 4

  • 2 tbsp coconut oil (or olive oil)
  • 1/2 onion
  • 2 garlic cloves
  • 1 small piece of ginger
  • 2 tsp date syrup (or any different one)
  • 1 cup red lentils
  • 5 cups water
  • 1/2 lemon
  • 3 tsp sea salt

For the topping:

  • 1 cup walnuts
  • 1 handful mint
  • 1 handful coriander
  • 4 tsp soy yogurt
  • 1/2 avocado



  1. Finely chop onion, ginger and garlic
  2. Heat oil in a pot and start by frying the onions and ginger and then add the garlic after two minutes
  3. Aftewards, add the syrup and let the onion-ginger-garlic combination caramelize
  4. Then, add lentils and water and let it cook. When the water is boiling, turn down the heat and let it simmer for approximately 15-20 minutes. If needed, add some more water
  5. In the meantime, prepare the topping: wash mint and coriander leaves, then chop the leaves, walnuts and avocado
  6. When the lentils got soft, add salt and lemon juice
  7. Finally, serve the soup: fill a bowl with soup, then add one tablespoon soy yogurt and garnish with leaves, avocado and walnuts


One Comment Add yours

  1. mistimaan says:

    Nice recipe


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