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Velvet Red Lentil Soup

What you need: 

2 yellow onions, diced
2 cups red lentils
6 cups water
2-3 vegetable bouillon cubes
1 tablespoon black peppercorns
1 tablespoon oil (your choice what kind)
salt to taste

What you do: 

Sautee the onions in oil in a stock pot. When the onions are done, add the bouillion, water, peppercorns, salt, and lentils. Cover and cook until lentils are soft. Then ladle the soup into a blender or food processor and puree until smooth. This will give the soup its velvety texture. Serve hot.
This recipe is so quick, easy, and satisfying on cold days...

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


this recipe is freakin delicious. i added bragg's instead of salt. yum!


I like the full amount of peppercorns in this soup (although I think 2 tsp is actually my ideal amount), but if you're making this for the first time, I'd definitely recommend starting with 1 tsp peppercorns, and if that turns out not to be enough for you, increasing each subsequent time you make the soup.  1 tbsp is WAY too much for all but the most diehard spice freaks. 


I made this recipe because my husband really likes pepper.  Unfortunately, he even thought that it was too peppery.  The taste of the soup was good though so if I were to make this again, I would definitely use less pepper. 


This soup is ABSOLUTELY THE BOMB!!!!  Lentils are so good for you too.  This is now none as "mom's filling iron tonic" because I have this all the time for my anemia.  THANK YOU for taking the time to post something so creamy and rich and so good for you. mmmm I need another bowl now.


This soup was wonderful.  A new favorite!


I really love this soup.  I made it today, but only had 1 onion and 1.5 cups red lentils.  Just reduced broth to 4.5 cups and it worked out great.  I also added 1 chopped tomato, 1 tsp crushed garlic, and 1 bay leaf (removed before pureeing), and used just 1.5 heaping tsp peppercorns.  I think that next time I make this I definitely want to add kale or red chard to get some greens in.

Anyway, the soup was awesome, as always, so thanks!


I love this recipe so much!  I have been making it for about 3 years now, ever since I first found it on here.  This was the first recipe that made me truly love lentils.  It's the perfect winter soup, so I always start craving it around this time of year...

Like others, I do cut back on the amount of peppercorns called for (I use about half) because my husband doesn't like spicy things and it is quite peppery (but delicious!) with the full amount.  I like spicy things, though, so if I were only cooking for myself, I'd use the full amount.

Anyway, thanks so much for this terrific recipe!


WOW. Really, really good. Would be great I think with some minced and sauteed poblano chilies or red/yellow bell pepper or green onions or chives on top for color and flair. So easy to make and it seems like it would be great with lots of different add-ins.I would just use a pepper grinder at the end to add some pepper. Oh and super cheap to make as well!



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