Red Lentil Soup

I thought I’d start sharing some recipes now and than.  Ones that my picky eaters will actually eat, that don’t take a lot of work to prepare and that are healthy.

So my first recipe is Red Lentil Soup.  Lentils are so nutritious.  They’re full of protein and iron and are inexpensive.  They fill you up and are a daily staple in many countries.  Red Lentils are great because they cook up quickly.  They’re also called Red Split Lentils and they’re actually an orange colour.  The apple gives this soup a wonderful tartness opening the flavour up.  This soup is wonderful after a long day.



olive oil

1 small white onion

1 cup dry red lentils

4 cups chicken broth (1 tetra pack is usually 4 cups)

1 cup water

1 apple

bay leaf

sea salt



Pour some olive oil in a stock pot and heat.  Chop the onion and add to the oil and cook over medium heat until the onion is translucent.

Meanwhile peel and chop the apple.  When the onion is cooked add the lentils and fry in the oil for a couple minutes.  Add the soup broth, water chopped apple and bay leaf.  Bring to a boil and then reduce to simmer.  Cover and cook for 20-30 mins until the lentils are soft and mushy.

Allow to cool and blend in a blender until smooth.  Return to pot and add a sprinkle of sea salt and dash of parsley.


You can add some grated carrot while cooking the onions if desired.  Children are more likely to eat a puréed soup because it doesn’t have textures.




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