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  • Total Time: 40 minutes
  • Yield: 4 1x


  • One large onion chopped
  • 2 Tbsp. grapeseed oil
  • ¼ Cup tomato puree or 2 Tbsp. Tomato paste
  • Two medium carrots chopped
  • 1 celery stick chopped
  • 1 Cup red Lentil
  • 2 cups water or vegetable broth
  • Salt
  • ½ tsp smoked paprika
  • 2 Garlic Cloves minced
  • ½ tsp Turmeric powder
  • Black Pepper (optional)


  1. In a medium pot heat two tablespoons of grapeseed oil on medium heat. Add onions and garlic and let sauté for about 5 minutes or until they are golden brown.
  2. Add the carrots and celery. Let these vegetables cook for about 3 minutes then add the red lentils.
  3. Pour in the water, stir and cover the pot with a lid. Cook for about 15-20 minutes. By now most of the liquid will have reduced.
  4. Add tomato paste or puree, turmeric, smoked paprika, and salt. Add some water or stock if it is too thick.
  5. Cook for another five minutes occasionally stirring to prevent the soup from burning or sticking at the bottom o the pot.
  6. Turn off the heat and serve warm.
  7. Recipe in pictures
  8. On medium heat, sauté the onions and garlic until golden brown.
  9. Add carrots and celery cook for about 5 minutes.
  10. Add the red lentils, pour in water, cover with a lid, and cook for 20-15 minutes.
  11. Pour in the tomato puree or paste, salt, turmeric, and mustard. Cook for another five minutes.
  12. Serve.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Cuisine: American