Lemony Red Lentil Soup

WD_OKCG_Final_WDandPotluck_10.22.16-021.JPGI made this recipe for the Ohana Kuleana Community Garden POTLUCK in May. It's a favorite of mine right now. I found it in the "Thug Cookbook." Enjoy! - Mia

Servings: 4 as a main or 6 as a side
Cook Time: 25 minutes


  • 1 teaspoon olive oil
  • 1/2 – 1 onion, chopped 
  • 1 baking potato, peeled and cut in bite sizes 
  • 1 carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon coriander
  • 1/2 teaspoon ground cumin (if you don’t have coriander use another 1/2 teaspoon ground cumin)
  • 1/4 teaspoon salt
  • 2 cups red lentils, rinsed
  • 6 cups vegetable broth
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon lemon juice ( I used the juice from 1 lemon)


Using a large soup pot, heat oil over medium heat. Saute the onion for about 3 -4 minutes, then add the carrots and potato. Saute for about 2-4 minutes and then add garlic and spices. Saute for about a minute and then add the salt, lentils and broth.

Bring the lentils to a boil and then simmer for about 20 minutes, stirring every now and then. Once the potatoes and lentils are soft, add the lemon juice and lemon zest. Stir and turn heat off and serve!

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