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  • Writer's pictureDan Rémi

Lentil Soup

Servings: 4

Calories & Macros: 798 kcal; Protein 42 g (20%), Carbs 122 g (60 %), Fats 17 g (20%)

Prep Time: 5 min

Cooking Time: 30 min

Lentil soup in a bowl, surrounded by carrots, tomato, onion, garlic, spices and raw lentils.


  1. 150 g Dried Lentils

  2. 200 g Carrots

  3. 55 g Onion

  4. 1 Clove Garlic

  5. 100 g Tomato

  6. 130 g Scallions

  7. 10 Dried Curry Leaves

  8. 1 Tsp of Dried Thyme

  9. 2.9 L Water

  10. 1 Tbsp of Olive Oil

  11. Salt

  12. 1 Pinch of Pepper


  1. In a pot, add 2.9 L of water and heat the water to boiling point. Water loss during the cooking process is already accounted for, but feel free to add more water for desired fluidity, when cooking.

  2. Add 1 tsp salt to the water.

  3. The carrots(unpeeled), scallions, tomato, onion, garlic are cut into small pieces.

  4. The previously added water should be boiling by now. Add the lentils to the boiling water and stir from time to time.

  5. In another pot, add 1 tbsp olive oil and turn on medium/high heat.

  6. Shortly fry the onion, garlic and tomato before adding the carrots, scallions, dried curry leaves and thyme which are to be fried as well.

  7. The Lentils are ready when tender, i.e. it is possible to press the lentil flat with your fingers. When the lentils are tender, add them together with the water, in the other pot containing the fried ingredients. Stir from time to time.

  8. The mixture is boiled for 5 min under a lid.

  9. Season with salt & a pinch of pepper.

Bon Appétit!

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