Lemony Red Lentil Soup


Lentils with lemon

Recipe by Molly Neuman

This soup is such a hearty treat on a winter night. It’s quick, easy, and delicious. If you’re not a fan of the spices simply skip them. The brightness from the lemon really makes it work. I like the texture to be almost stew like. If you prefer it to be thinner, just add more liquid. All ingredients are available at the Co-op.


  • 2 tablespoons olive oil
  • 4 medium carrots, diced small (about a cup)
  • 1 medium onion, diced small (about a cup and a half)
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 cups red lentils, washed and picked over
  • 5 cups vegetable stock or water
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Juice of one lemon
  • Serves 4-6 eaters. Total cost of ingredients: Less than $4.39 ( $0.70 - 1.10 per serving.)
  1. Directions: Add oil to a medium-sized stockpot over medium high heat.
  2. Once shimmering, add carrots and onions and let sweat, about 3 minutes.
  3. Add minced garlic and spices and combine thoroughly.
  4. Stir in lentils to distribute sauteed mixture evenly.
  5. Add liquid, bring to a boil and reduce to a simmer for about 20 minutes. If too much liquid evaporates add a bit more to reach your preferred consistency.
  6. Once lentils are soft, add salt and pepper, and adjust to your taste.
  7. Remove from heat and add lemon juice.
  8. Serve hot and garnish with chives, Greek yogurt, hot sauce, or all three!