Red Lentil Harvest Soup

This is a great recipe to make with root vegetables in the fall and winter. A very healthy and delicious vegan soup that's easy to make and freezes very well. Enjoy!


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  1. 2 T. butter or olive oil
  2. 1 medium onion, finely diced
  3. 2 scallions, chopped
  4. 2 cloves garlic, minced
  5. 1 celery rib, peeled and diced
  6. 3 carrots, diced or cut into rounds
  7. 3 T. minced cilantro, including stems
  8. 1 t. ground turmeric
  9. 1/2 t. ground cumin
  10. ½ t. Indian curry (preferably Maharajah style)
  11. ½ t. ground chili powder
  12. 1 ½ cups red lentils, rinsed well
  13. 1 cup diced fresh or canned tomatoes, with their juice
  14. 3-4 cups of diced vegetables. I use golden or chiogga beets, sweet potato (peeled) and winter squash, or any combination of these. You can substitute other root vegetables you like. Dice should be about the same size for all vegetables.
  15. salt and pepper to taste
  1. Melt the butter or put olive oil in a large soup pot over medium low heat. Add the onion, and saute until it begins to soften. Add celery, half the carrots and scallions. Cook for 5 minutes, until softened, then add garlic, herbs and spices and saute for another minute.
  2. Add chopped tomatoes and 6 cups of water or stock of choice (if you aren’t vegetarian, you can use chicken stock) Bring to a boil and add lentils. Stir, lower heat to a simmer. Cover and let cook around 20 minutes, until lentils have essentially fallen apart. If you have an immersion blender, you may want to remove the pot from the heat and puree the soup at this point, but it comes out great if you don’t, too.
  3. Return pot to the heat. Add 1 t. salt, remaining carrots, diced vegetables and at least 10 grinds of pepper. Make sure the vegetables are covered by the liquid. If not, add some water or stock to cover. Cook until vegetables are tender, about 10-15 minutes.
  4. You can serve this over a spoonful of basmati rice, or with a dollop of yogurt if you like. It’s good just as it is.
Shari Broder
Red Lentil Harvest Soup | Weight Loss for Foodies

This is a great recipe to make with root vegetables in the fall and winter. A very healthy and delicious vegan soup that’s easy to make and freezes very well. Enjoy!


About the Author Shari Broder

I work with smart women who want to lose weight and keep it off. I help them discover what is really causing their weight problem, fix it at the source, and teach them how to enjoy the foods they love while permanently losing their desire to overeat along with their excess weight. I'd love to teach my method to you! I’m also a gourmet cook and baker who struggled with my weight for 40 years before discovering the secret to not overeating.

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