Red lentils soup
Prep time
Cook time
Total time
Cuisine: Mediterranean Diet
Serves: 4 people
  • 2 Tablespoons extra virgin olive oil
  • 1 Onion, peeled and sliced
  • 1 Medium potato, peeled and sliced
  • 300g (1½ cup) Organic red split lentils
  • 1l (2 pints) vegetable stock (or water)
  • 1 Teaspoon sea salt (or salt to taste)
  1. Have the lentils and the vegetables well washed (in cold water) and prepared as indicated in the ingredients description.
  2. Heat the olive oil in a large saucepan. Add the onion and a pinch of salt and cook over a low heat, stirring frequently, for about 2 minutes. Add the potatoes and stir-fry for 2 more minutes until only lightly golden.
  3. Add then the strained red lentils and stir. Cover with the vegetable stock (or with cold water otherwise) and leave to cook, covered with a lid, at a medium-low heat for approximately 20 minutes stirring from time to time. Add a teaspoon sea salt (or salt to taste) and stir.
  4. Remove from the heat and with the help of a hand mixer (ideally a powerful one of at least 450 watt) mix it all well until perfectly combined.
  5. Serve hot and optionally garnish each serving with fresh chives.
Recipe by Tasty Mediterraneo at