Red lentil soup

Easy and delicious red split lentil soup.

Vegan, nut free, gluten free | Serves 2 | MAIN


  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 1 teaspoon of garlic and ginger paste
  • 1 medium potato, peeled and cut in cubes
  • 1 teaspoon of each smoked paprika, oregano, chili flakes
  • 1 tablespoon of tomato paste
  • 1 vegetable bouillon cube
  • A handful of cherry tomatoes
  • 200g red split lentils
  • Salt and pepper


  1. In a medium size pot, sauté the onions with the olive oil and a sprinkle of salt until translucent.

  2. Add the garlic and ginger paste and sauté for another minute.

  3. Add the potatoes and sauté for 3-4 minutes.

  4. Add the spices, tomato paste, veggie cube, and cherry tomatoes and sauté for few minutes.

  5. Add 500ml of boiling water and the lentils. Bring to boil, lower the heat and simmer for 20 minutes, stirring occasionally.

  6. After 20 minutes, check with if the potatoes are cooked.

  7. Use a hand blender or a mixer to blend the into a soup.

  8. Taste and adjust the seasoning to your preference.

Serve with a splash of olive oil, plant-based yogurt (I used Greek style Alpro) and bread of your choice.

Happy cooking everyone!