Red Lentil Soup

What you will need for 4-5 Servings


  • 2 onions
  • 4 garlic cloves
  • 2 tbsp rapeseed oil
  • 750 g potatoes 
  • 1,5 l water
  • 3 red peppers
  • 500 g pureed tomatoes
  • 250 g red lentils
  • 2 tbsp tomato paste
  • 1 tbsp turmeric
  • ½ tsp cinnamon
  • 1 tsp cumin
  • 1 tsp coriander
  • 250 ml soy cream
  • Salt and pepper 


Step 1- Prepare

  • Peel, wash and finely dice the onions. Peel the garlic cloves.
  • Heat the oil in a pan and add the onions. Stir occasionally and when the onions start to color slightly (golden) add the 4 cloves of garlic and continue to fry for about 30 seconds and then remove from the heat.
  • Peel, wash and dice the potatoes and put them in the pot with 1.5 l of water.
  • Wash the peppers as well, remove the seeds and cut them into pieces.
  • Weigh the red lentils and rinse them with water until the water is clear.

Step II - Create the base

  • Put the pot with the potatoes on the stove and bring to a boil over high heat. If the potatoes boil, you can turn down the temperature and continue to simmer over medium heat.
  • After 15 min add the peppers and cook for another 5 min.
  • Then add the strained tomatoes, 2 tbsp tomato paste, 1 tbsp turmeric, ½ tsp cinnamon, 1 tsp cumin, 1 tsp coriander into the soup and blend everything once.
  • Add 250 g red lentils and simmer for about 15 min. Attention: Stir every 1-2 min., otherwise the lentils will stick to the bottom! If the soup gets too thick, just add some water.


Step III - Almost done!

  • Turn off the heat and finally add the soy cream and fried onions with garlic, stir well once and season with salt and pepper.

 Enjoy your meal!


Small tip:


The soup is too thick when it would no longer pass as cream soup, but rather as mashed potatoes.