Red Lentil Soup

Healthy lentil soup with seeds, dried garlic and dried rose petals as topping. The lentils lose some of their beautiful red colour when cooked, but the puree is very enjoyable! I love red lentils – I also need red lentils for my Dahl. This time I made a red lentil soup with red lentils, bouillon, carrots and Greek yoghurt. Red lentils provide a lot of nutrients and vitamins. After a meal, they prevent the rapid rise in blood sugar levels, lower cholesterol levels and protect against dangerous diseases.
They also contain a very high percentage of proteins, which are particularly good for our organs and muscles. They also provide a lot of fibre, potassium, magnesium, calcium, zinc, copper, phosphorus and iron. A great legume if you want to lose a little weight and eat a healthy diet. The highlight at the end – this recipe takes only 15 minutes.

Red Lentil Soup

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 Persons
Author Gloria Corazon Sommer


  • 2 pcs. Carrots
  • 2 pcs. Small onions
  • 200 gr Red Lentils
  • 1 Tbsp. Butter
  • 1 Tbsp. Lemon Juice
  • 1 Pinch Salt
  • 1 Pinch Pepper
  • 1 Litre Vegetable Broth
  • 1 Tbsp. Roasted Garlich
  • Fresh Basil
  • 1 Tbsp. Dried Rose Petals
  • 1 Tsp. Seeds


  1. Peel the carrots and onions and cut them into small cubes.

  2. Heat the butter in a large pan and sauté the carrots, onions and red lentils.

  3. Then deglaze with the stock and simmer for 10 minutes at low heat and covered.

  4. Allow to cool a little and then puree everything in a blender. Season with salt, pepper and lemon juice and fold in the Greek yoghurt.

  5. Decorate according to your taste. I took basil, seeds, dried rose petals and roasted garlic.

I hope you enjoyed the recipe & I look forward to your comments on my red lentil soup and let me know how your version of this recipe has become!

♡ Gloria Corazon Sommer

P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!


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