Lentil Soup

This lentil soup is my mother's specialty! As you already know (since you have obviously read all my previous articles), I didn't eat any legumes when I became vegetarian ... It's with this delicious soup that I discovered lentils!


This recipe is perfect for my pre-busy meal prep * because you can freeze it easily!

* For those who don't know the joy of the firms, the pre-busy is the time of the year when I have to prepare my meals 4 months in advance, because I will not have time to live (and therefore no time to cook) afterwards.

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Preparation: 15 min

Cooking: 15 min

Servings: 4


  • 2 onions, finely chopped

  • 2 cloves garlic, finely chopped

  • 1/2 teaspoon (2.5 ml) medium curry powder

  • 1 tablespoon (15 ml) olive oil

  • 2 carrots, peeled and diced (small dice)

  • 5 cups (1.25 litres) vegetable broth

  • 3/4 cup (180 ml) red lentils, dry and rinsed

  • Salt & pepper

  • Optional : Harissa or other hot pepper paste, to taste


  1. In a saucepan, brown the onions, garlic and curry powder in the oil.

  2. Add the carrots and cook for 1 minute.

  3. Add the remaining ingredients.

  4. Bring to a boil, cover and simmer gently for 10 minutes. Adjust the seasoning.

  5. Serve with Spicy Pita Chips or naan bread.

Recipe inspired by Ricardo: https://www.ricardocuisine.com/en/recipes/95-lentil-soup