Go Back

The Best Red Lentil Soup!

My favourite soup at the moment. Cook it once and have meals for the rest of the week!

Course Main Course, Soup
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Author Lisa Lansing



  • 2 cups mushrooms, sliced (~250 grams)
  • 1 leek, sliced thin
  • 1 cup water


  • 1 cup red lentils, dried
  • 3 cups water
  • 1 red bell pepper, diced
  • 2 carrots, peeled and sliced


  • 4 Tablespoons tomato paste (4 cubes)
  • 2 cans diced tomatoes
  • 3 cans water
  • 2 teaspoons thyme, dried
  • 1 teaspoon basil, dried
  • 2 teaspoons oregano, dried
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper (~60 twists of the grinder)
  • 2 tablespoons curry powder


  • 1 zucchini, peeled, sliced into quarter pieces or diced (peeling optional)


  • 2 tablespoons soy sauce


  1. Place mushrooms, leek and 1 cup of water in a large pot. Heat on high heat until simmering. Saute for 3-5 minutes stirring occasionally until mushrooms shrink and leek becomes translucent.

  2. Rinse and drain lentils in cool water several times, just to remove any dust. Add lentils, 3 cups of water, bell pepper and carrot to the pot. Stir well, cover and bring to a boil. Leave the cover ajar to let the steam vent. Stir occasionally and simmer for 10 minutes. Reduce heat slightly if it boils too wildly.

  3. Add tomato paste, diced tomatoes, three cans of water and all seasonings listed in the THIRD section. Stir to combine. Slightly cover and bring to a boil. Simmer for 10 minutes and reduce heat slightly if it boils too wildly.

  4. Add zucchini. Stir to combine. Lower the heat to medium. Slightly cover and simmer for 5 minutes. Remove from the heat, stir in soy sauce and cover. Let it rest until you're ready to dig in!

Recipe Notes

  • The veggies can be sliced or diced however you like. I tend to roughly dice everything into small chunks. They don't need to look pretty. :)
  • Only use the white and pale green portions of the leek (roughly half the length). Discard the tough dark green leaves.
  • This soup is even better the next day.
  • I make this soup once a week. The batch is large so it gives me close to a week of meals. I usually eat it once a day, sometimes twice!
  • Once the soup is cool, I ladle it into two large jars and keep them in the fridge for the next few days.
  • I freeze the rest of it in several jars, filling them 3/4 of the way full. The night before I plan on eating it, I transfer it to the fridge and let it thaw in there until I'm ready to reheat it.
  • Serve it with couscous, pasta, rice and don't forget plenty of bread on the side. :)