Red Lentil Soup with Fresh Cilantro and Lemon


I’ve always loved lentil soup; it’s creamy, filling and absolutely delish in my opinion! Lentils are a good source of protein, iron, dietary fiber, vitamin B1, folate and essential minerals (“Lentil: An Ancient Crop for Modern Times.” Wikipedia: The Free Encyclopedia). Soups are a big part of the Eat to Live diet created by Dr. Joel Fuhrman and I base the way I cook my food on his style of eating. I have been enjoying cooking my food with the limited use of salts and extra added fats. I have learned to season my food naturally. You will be surprised how unappetizing food that is heavily salted and drench in butter/oil begins to taste. Just forgot about what you have learned about cooking and at least attempt this style of eating. You will be amazed at how wonderful you will feel. So why not start reaping all the health benefits a nutrient-rich, plant-based diet can give you and your family?!?! Go for it!

This recipe is inspired by the Eat to Live style of cooking. Pretty much all the recipes you will find here are. I use two products to come up with a great tasting way to make a soup base and then I throw in the ingredients I want to cook, season it and garnish it with fresh herbs. The fresh herbs always make a big difference in taste to me. I always keep fresh herbs in the fridge and use them all week in everything I cook. Oh, and I love fresh lemon squeezed on this soup right before serving. The lemon really compliments the coriander. I’m also really into cilantro lately and it tastes great in this soup too. The whole family enjoyed this one. YUMMY!

Red Lentil Soup with Fresh Cilantro and Lemon

Yield: 4-6 servings


6 cups no salt added or low-sodium vegetable broth (or 3-4 Tablespoons Dr. Fuhrman VegiZest mixed w/ water)

1 1/2 cups finely chopped onion (1 large onion)

3 cloves garlic, minced

1 1/2-2 cups chopped carrots, halved lengthwise and sliced crosswise

1 1/2 cups red lentils, rinsed and drained

1 teaspoon ground coriander

1 teaspoon paprika

Freshly ground black pepper, to taste

Fresh cilantro, chopped

Fresh lemon juice


In a medium saucepan, add 6 cups of water, stir in VegiZest and Swiss Bouillon or add vegetable stock if using that instead.

Add chopped onion, garlic, coriander, paprika and fresh ground pepper. Bring to a boil, stirring occasionally to break up any chunky seasonings. Boil gently uncovered for five minutes.

Add red lentils, reduce to simmer and cook uncovered for 15 minutes. Add chopped carrot, cover and cook for an additional 15 minutes until lentils are thoroughly cooked and soup is thickened. Stir often to prevent sticking to the bottom of your pan.

Garnish with fresh chopped cilantro and fresh lemon.

Enjoy! YUM!

Reference list

S S Yadav et al. Lentil: An Ancient Crop for Modern Times. (2007) In Wikipedia: The Free Encyclopedia. Wikimedia Foundation Inc. Encyclopedia on-line. Available from Internet. Retrieved 16 January 2011.

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  1. Alisa says

    That looks delicious.I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this Lentil widget at the end of this post so we could add you in our list of food bloggers who blogged about lentils,Thanks!

  2. Lani says

    I made this the other day and it was delicious! I love red lentils and have a few recipes I use. This one was simple and tasty! thanks Jen!

  3. Leanna says

    This soup was so simple yet so yummy! Instead of garnishing with cilantro I added a bunch of chopped spinach right at the end, which I would definately do again. Thanks for the recipe!

  4. says

    Love, love, love this soup! Thank you so much for this recipe. I’ve made it several times and never get tired of it. (I decrease the carrots and add some finely chopped celery because I just don’t like carrots – but it’s great either way.)

    • Jennifer says

      HI Janis =)

      I’m glad you love this soup, it is one of my favorites…so easy and so delicious, I was actually thinking of making it again this week. =)

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