Red Lentil Soup

Save yourself some time with this soup. Lentils only need to be rinsed, not soaked.

Serves: 6Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 6


  • 1 cup dried red lentils
  • 1 onion
  • 1 clove garlic
  • 2 Tbsp. butter or oil
  • 1 Tbsp. tarragon
  • 1 tsp. paprika
  • 1 bay leaf
  • 4 cups vegetable broth
  • Freshly ground black pepper


  • Rinse the lentils very thoroughly. Dice the onion and mince the garlic.
  • In a large saucepan or soup pot, melt the butter. Sauté the onion for 5 minutes over low heat. Stir in the tarragon, paprika, and bay leaf; then add the lentils next. Pour in the vegetable broth, bring to a boil, reduce to a simmer, and cook for 30 minutes.
  • Remove from heat and allow to cool slightly. Discard the bay leaf. Using a blender or food processor, purée the mixture. Reheat for 5 minutes. Season with black pepper before serving.