Tangy Lentil Soup

lentil soup

I really enjoy making and eating soups and stews in a colder season. The process of making includes filling the kitchen with warming aroma from spices and eating provides with a satisfying and nourishing outcome. Coking with lentils is very versatile as depending on a type they can be used in a huge variety of meals.

Lentils are relatively quick and easy to prepare. They absorb a variety of wonderful flavours from other foods and seasonings and are high in nutritional value. Lentils are a very good source of cholesterol-lowering fiber, they provide excellent amounts of of seven important minerals, our B-vitamins, and protein (which make them an essential staple in vegetarian diet).

This soup is super easy to make as it doesn’t really call for any exotic ingredients. I literally did not have to go away from one kitchen cabinet and a stove to get all the ingredients ready. This makes it a great meal for the late notice guests or lazy weekend.


1 cup red lentils, rinsed
1 large onion, chopped
5 cloves garlic, minced
1 Tbsp ( or more). minced ginger root
1 Tbsp. ground cumin
¼ tsp. cayenne pepper (to taste)
1 15 oz. can of tomatoes ( I used Fire Roasted for extra smokey flavour)
Maple syrup
4 cups vegetable stock
salt to taste
1 lemon

1. Heat oil in a medium pot and sauté onions, garlic and ginger for about 5 minutes until soft. Add a pinch of salt.
2. Add spices and stir for another minute or so.
3. Add tomatoes, 3 slices of lemon and lentils, then add stock. Stir well.
4. Cover and bring to a boil. Reduce heat to simmer for about 30 minutes, or until the lentils are soft. Squeeze in the rest of the lemon juice, add drizzle with maple syrup.
Serve hot with some cilantro, green onions or parsley on top with a slice of lemon, avocado wedge or a spoon of yogurt to balance the flavor.