Red lentil vegetable soup recipe

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
1 medium onion, finely chopped

1 leek, tender white and pale green parts only, thoroughly washed and finely chopped

2 carrots, finely chopped

2 stalks celery, finely chopped

2 garlic cloves, finely minced

2 zucchini, finely chopped

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon smoked paprika

1 teaspoon turmeric

1 cup diced tomatoes

1 cup lentils, rinsed and picked through for stones

1/2 cup fresh cilantro, chopped

6 cups vegetable stock

1 bunch kale, chopped


  • Heat oil in a large stockpot over medium heat. Add onion and leek and cook until softened.
  • Add carrots, celery, garlic, zucchini, chili powder, cumin, smoked paprika, and turmeric.
  • Cook for 3-4 minutes to develop flavor, being sure to stir to prevent sticking at the bottom of the pot. Add tomatoes, lentils, cilantro and vegetable stock.
  • Bring to a boil, then reduce heat to low and simmer, covered, until lentils are soft, 25-30 minutes.
  • Add chopped kale and cook just until tender, about 3-4 minutes. Season to taste with salt and pepper.


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