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Lentil soup is a soup based on lentils; it may be vegetarian or include meat, and may use brown, red, yellow or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. It is a staple food in India and many other parts of the world.

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Split Red Lentil Soup


  • Heat the oil in a saucepan, medium heat.

  • Add onions, lightly brown.

  • Add the ginger 

  • stirring, for about a minute. Add the ground cumin and stir another 30 seconds.

  • Add carrots or other vegetables and cook for about 5 minutes over medium heat, stirring frequently.

  • Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.

Red Lentil Soup.jpg


  • 1 small onion

  • 1 tablespoon canola oil

  • 2 teaspoons grated fresh garlic

  • 1/2 teaspoon garlic

  • 1 1⁄2 teaspoons ground cumin

  • Salt and pepper to taste

Mediterranean Lentil Soup


  • Chop 1/2 of a large onions and sauté to lightly brown

  • Add ginger (1 min)

  • Add garlic (a few seconds) these cook quickly. 

  • Add Lentils and sauté (1 min)

  • Add water in a pot over high heat and bring to a boil.

  • Reduce heat and simmer while preparing other ingredients.

  • Saute the onions in half of the olive oil in a saucepan over medium heat for about 3 minutes.

  • Add the bell pepper, squash or other vegetables and saute for a minute or two.

  • Add the onion mixture to the lentils. Simmer about 15 minutes till lentils aer soft (not mush).

  • Enjoy!



  • 2 1⁄2 cups lentils (washed and sorted)

  • 6 cups water

  • 1 large onion

  • 2 cloves garlic

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