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Red lentil soup

Fast to cook, red lentils are also packed with heart-healthy fiber and enamel-building magnesium. The combination of almonds, carrots and curry give this hearty soup a delectable flavor.


2 large carrots
1 medium-size onion
2 celery stalks
16 oz red lentils
¾ cup heavy cream
2 cloves garlic
½ cup blanched almonds
1 tablespoon curry
2 bouillon cubes
1 bay leaf


  1. Wash and peel the vegetables.
  2. Chop carrots into 2-inch pieces, cut onion into evenly sized quarters and finely dice the celery stalks.
  3. Combine lentils, carrots, onions, garlic, almonds, curry, bay leaf and bouillon cubes in a pot with 7 cups of water. Salt to taste.
  4. Simmer until lentils are soft, about 40 to 60 minutes. Stir occasionally.
  5. Remove from heat, and discard bay leaf.
  6. Puree using a food processor or hand-held blender, then return to stove.
  7. Stir in heavy cream and heat thoroughly.
  8. Garnish with parsley.