Red lentil soup

Ingredients

• As neededOil
• 1Onion
• 1 cloveGarlic
• 250 gRed lentils
• 3–4 smallPotatoes, preferably floury
• To tasteBay leaf
• To tasteDried marjoram
• To tasteSalt
• To tasteVegeta seasoning
• As neededBoiling water

Instructions

1. 1

   Soften the onion

   Finely chop the onion and fry it in a pot with oil until translucent. Add the pressed garlic and stir for another minute.

2. 2

   Add lentils and potatoes

   Rinse the red lentils; they do not need soaking. Cut the potatoes into small cubes, add them with the lentils and fry in the oil for a few minutes.

3. 3

   Add water and seasoning

   Pour in boiling water from a kettle, then add the bay leaf, salt and Vegeta.

4. 4

   Cook until thick

   Cook until the potatoes begin to break down. The lentils should also be softening and thickening the soup.

5. 5

   Finish with marjoram

   Near the end of cooking, add the marjoram and let the soup boil for a few minutes, then take the pot off the heat.

What is red lentil soup?

Red lentil soup is a familiar home-style dish across parts of Central and South Asia, the Middle East and Europe, with many local versions. This Slovak-language recipe takes a straightforward approach, using potatoes as well as lentils to make a hearty pot.

Floury potatoes and red lentils soften during cooking, thickening the broth without needing a separate thickener. Onion, garlic, bay leaf and marjoram give the simple ingredients a savoury, herb-forward flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 8g protein, 29g carbs, 4g fat.

The lentils and potatoes provide most of the carbohydrates, while lentils also contribute protein. Oil supplies most of the added fat, and the salt and Vegeta are the main sources of sodium; serve a bowl with a side salad or other vegetables to balance the meal.

The lentils and potatoes

Red lentils: Rinse them before adding them to the pot; there is no need to soak them. They cook down as the soup simmers, helping create its thick texture.

Potatoes: Smaller pieces cook more quickly, and floury varieties are especially suited to a soup where some of the potato is meant to break apart.

Build flavour at the start

Onion: Fry the finely chopped onion until translucent rather than deeply browned, so it forms a soft, sweet base for the soup.

Garlic: Add it after the onion and stir for just a minute. This brief cooking gives it a mellow flavour without letting it catch on the bottom of the pot.

Watch the texture

Doneness: The recipe gives no exact cooking time, so use the potatoes as your cue. They are ready when they begin to break down easily, and the lentils should be soft enough to thicken the broth.

Thickness: The lentils and potatoes do the thickening naturally. If the soup seems thicker than you prefer, stir in a little hot water; if it is too thin, continue simmering until it reaches the consistency you like.

Season in stages

Salt and Vegeta: Both are added with the boiling water, but their saltiness can vary. Start cautiously and taste the soup again near the end before adding more.

Marjoram: Stir it in towards the end, as the method specifies, and let the soup boil for a few minutes so its flavour spreads through the pot.

Serve it simply

This soup is filling enough to serve on its own, especially with bread for dipping. A crisp green salad or a side of sliced vegetables adds freshness alongside the soft, thick soup.

For a little extra brightness, serve with a small squeeze of lemon if you like. Keep any garnish separate until serving so the pot retains its simple, traditional flavour.

Recipe notes & tips

• Rinse the lentils well before cooking, but do not soak them.
• Cut the potatoes into similarly sized small cubes so they cook at a similar pace.
• Use boiling water as directed to get the pot back to a simmer promptly.
• Taste before adding extra salt because Vegeta can already be salty.
• Stir the pot occasionally as the lentils soften to prevent them catching on the base.

Variations

• Add black pepper: Season the soup with a few grinds for a gentle warmth.
• Finish with lemon: Add a squeeze to each bowl for a brighter flavour.
• Use vegetable stock: Replace the boiling water with stock, then adjust the salt to taste.
• Add carrots: Dice a carrot and cook it with the potatoes for extra sweetness.
• Serve with herbs: Scatter chopped parsley over the bowls just before serving.

Common mistakes to avoid

• Skipping the rinse: Rinsing removes loose surface starch and debris; drain the lentils before adding them.
• Browning the onion too far: Keep the heat moderate and stop when it is translucent so it does not taste bitter.
• Adding garlic too early: Add it after the onion and cook for only a minute to avoid burning it.
• Using waxy potatoes: Choose floury potatoes so they can soften and help thicken the soup.
• Over-salting at the start: Vegeta may contain salt, so season carefully and taste again before serving.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, stirring and adding a splash of water if the soup has thickened.

Frequently asked questions