Recipes :

Red Lentil Soup Recipe

Winter is here in full force.  Freezing weather, snow storms, icicles, and chilly nights by the fire are all things we have to look forward to.  Nothing beats a hot bowl of savory soup on a cold winter’s night.  This red lentil soup recipe (featured in our Winter 2011/2012 issue) from Terry Walters is exactly what you have been looking for.   

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Terry Walters


Red Lentil Soup Recipe

lentil soup recipe

Summary: A delicious and hearty meal that takes less than 1 hour to cook. Perfect for winter.


  • 1 1/2 cups dried red lentils
  • 3 cups water
  • Thumb-sized piece of kombu
  • 2 TB. extra virgin olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 3 celery stalks, diced
  • 2 TB. mirin
  • 1 1/2 cups chopped tomatoes
  • 1 turnip, peeled & diced
  • 1 1/2 cups cooked great northern beans
  • 4 cups vegetable stock
  • Sea salt & freshly ground black pepper
  • 1/2 cup chopped fresh flat-leaf parsley


  1. Rinse and drain lentils. Place in pot with water and kombu and bring to a boil. Skim and discard foam. Reduce heat to simmer, partially cover, and cook until lentils are soft (about 20 minutes).
  2. Remove from heat and set aside.
  3. In soup pot or Dutch oven over medium heat, saute onion, garlic, and celery in oil until soft (4-6 minutes).
  4. Add mirin, tomatoes, turnips, and beans. Stir to combine ingredients.
  5. Remove and discard kombu from lentils, and add lentils to soup pot. Add stock, bring to a boil, reduce heat, and simme, covered, for 20 minutes. Season to taste with salt and pepper, and remove from heat.
  6. Stir in 1/3 cup of chopped parsley, and serve topped with the remaining parsley as garnish.


You can substitute yellow split peas for the lentils.

winter soup recipes

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