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red lentil soup

Red Lentil Soup

Course Soup
Cuisine gluten-free, vegan, vegetarian
Keyword lentils, red lentils, soup
Author Diana Herrington


  • 1 large onion chopped
  • 1 Tbsp vegetable oil
  • 1/2 tsp Himalayan salt
  • 2-4 cloves garlic finely chopped
  • 3 bay leaves
  • 1 cup red lentils (8 ounces), picked over and rinsed (soaked overnight in water is the best and then pour the water off).
  • 2-3 cups water
  • 1 tsp thyme
  • 3 tsp marjoram
  • 1/2 tsp black pepper
  • 6 inch strip wakame seaweed broken into small pieces
  • 2-3 tsp Braggs seasoning
  • 1/2 lemon juiced


  • Cook the lentils until lentils are very soft and falling apart; approximately 30 to 45 minutes. Start with 2 cups of water and add more water later if the soup is too thick.
  • Saute the onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened.
  • Add garlic, bay leaf, marjoram and thyme, and cook, stirring, 1 minute more.
  • Add the onion mixture and seaweed to the lentils and cook for 20 minutes.
  • Discard the bay leaves, then purée mixture in a blender (use caution when blending hot liquids) and return to the pan.
  • Add the juice of a lemon; then season with Braggs seasoning and black pepper. 
  • Now enjoy a delicious bowl of red lentil soup


All my ingredients have great health benefits: onion, salt, garlic, wakame seaweed ,Braggslemon.