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4.3 from 96 votes

Red Lentil Soup with Rosemary and Lemon

This vegetarian lentil soup is healthy, easy to make and can be cooked in the slow cooker/crockpot. Plus it is low carb and naturally gluten free. The lemon & rosemary gives it a freshness, whilst the blended red lentils & vegetables give it a rich creamy texture without the need for cream. Perfect for fall; serve this soup for lunch or dinner and don't forget the bread & butter. Unless you are serving it up to your vegan friends, then skip the butter!

Prep Time
20 mins
Cook Time
20 mins
Slow Cooker Option
4 hrs
Total Time
1 hr
Servings: 6
Calories: 278 kcal
Course: Main Course , Lunch
Cuisine: Australian

Ingredients

  • 2 onion
  • 2 carrots
  • 2 cloves garlic
  • 2 stalks of celery
  • 1 tablespoon olive oil
  • 2 cup red lentils
  • 3 teaspoon chopped fresh rosemary - divided (see note 1)
  • 8 cups vegetable broth
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 lemon

Instructions

Preparation
    Cup of Yum
  1. Peel and finely chop the onions, carrots and garlic.
  2. Wash the celery stalks and cut them in half lengthways. Then chop the long sticks into small dice.
For the slow cooker
  1. Optional stage (see note 2)Pour the olive oil into a large fry pan and once hot, sauté your onions over a medium heat for 3-4 minutes until softened and starting to lightly colour. Add in your carrots and celery garlic and cook for a further 3 minutes. Stir in the garlic and cook for another minute.
  2. Add the vegetables, red lentils, 2 teaspoon of the fresh rosemary and vegetable broth to the slow cooker and cook on low for 7 hours or high for 4 hours.
  3. Give your soup a vigorous stir to create a creamy texture and then add in the seasonings, the zest of the lemon and the additional teaspoon of fresh rosemary.
  4. You can blend it at this stage if you wish.
  5. Serve immediately or set to keep warm.
To cook on the stove.
  1. Pour the olive oil into a large stock pot and once hot, reduce the heat and sauté your onions over a medium heat for 3-4 minutes until softened and starting to lightly colour.
  2. Add in your carrots and celery garlic and cook for a further 3 minutes.
  3. Stir in the garlic and cook for another minute.
  4. Add the red lentils to the pan along with 2 teaspoon of the fresh rosemary and vegetable broth.
  5. Cook over a low heat for 40 minutes until everything has softened.
  6. Give the soup a stir every now and then and once it has finished cooking stir it vigorously to give your soup a creamy texture.
  7. You can blend it at this stage if you wish.
  8. Finish the soup with the seasonings, the zest of the lemon and the remaining fresh rosemary.

Notes

  • Fresh rosemary really is king here, but if you only have dried add just 2 teaspoon of dried to the soup before you cook it and then skip the rosemary garnish.
  • Although sautéing the vegetables before putting them into the slow cooker means dirtying another pan, the flavor it gives your soup is so worth it. But if you are short on time this step is optional.

Nutrition Information

Calories 278kcal (14%) Carbohydrates 47g (16%) Protein 16g (32%) Fat 3g (5%) Sodium 1320mg (55%) Potassium 751mg (21%) Fiber 20g (80%) Sugar 6g (12%) Vitamin A 4075IU (82%) Vitamin C 16.8mg (19%) Calcium 61mg (6%) Iron 4.8mg (27%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 278

% Daily Value*

Calories 278kcal 14%
Carbohydrates 47g 16%
Protein 16g 32%
Fat 3g 5%
Sodium 1320mg 55%
Potassium 751mg 16%
Fiber 20g 80%
Sugar 6g 12%
Vitamin A 4075IU 82%
Vitamin C 16.8mg 19%
Calcium 61mg 6%
Iron 4.8mg 27%

* Percent Daily Values are based on a 2,000 calorie diet.