Lentil Soup

The perfect pick-me-up. Top with paprika for an extra kick!

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15 mins
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30 mins
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  1. Heat olive oil in a large pot over medium heat. Add onion, garlic and paprika and cook until onion is soft and translucent, about 5 minutes. 

  2. Add lentils, broth (or water), oregano, salt and pepper to the pot and bring to a boil. Reduce heat to low and simmer for 15-20 minutes or until lentils are tender. 

  3. To make croutons, preheat oven to 190°C. Place bread on a baking sheet and drizzle with olive oil. Bake for 10 minutes or until golden brown.

  4. Once lentils are cooked, blend soup using an immersion blender until creamy and smooth. Serve in individual bowls topped with croutons and enjoy! 


  • For the soup: 
  • 2 tablespoons olive oil 
  • 1 large onion, diced 
  • 4 cloves garlic, minced 
  • 1 teaspoon paprika  
  • 2 cups red lentils, rinsed and drained 
  • 6 cups vegetable broth or water 
  • 1 teaspoon dried oregano 
  • Salt and pepper to taste  
  • For the croutons: 
  • 2 cups stale bread cubes 
  • 2 tablespoons olive oil 
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