You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 2 tablespoons olive oil
  • 1 1/3 cups diced carrots
  • 1 cup diced onion
  • 2 tablespoons tomato paste
  • 3/4 teaspoon roasted ground cumin
  • 3/4 cup red lentils
  • 3 tablespoons uncooked brown rice
  • 6 cups water
  • 1 1/2 teaspoons vegetable bouillon
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper


  1. Heat oil in a large pot over medium heat. Add carrots and onion; cook, mixing occasionally, until onion is softened, about 7 minutes. Add tomato paste and cumin; mix to combine. Add lentils, rice, water, bouillon, salt and pepper; stir to combine.
  2. Bring to a boil. Reduce heat and simmer 25 minutes or until rice and lentils are tender. Makes about 6 cups.

Recipe by Jean Kressy.

Videos You Might Also Like

The recipe was originally published as Red Lentil Soup on

Didn't find what you were looking for? Try another search: