Photo of Red lentil soup by WW

Red lentil soup

2 - 7
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
Lentils can be termed the “faster bean” because they cook just like rice. Keep some dried ones in your cupboard for a quick meal like this easy-to-make soup.


Olive Oil

1 tablespoons

Ground Cumin

1½ teaspoons, level

Coriander, Dried

½ teaspoons, level

Ground Cinnamon

¼ teaspoons, level

Red pepper(s)

1 medium, chopped

Carrots, raw

2 medium, chopped

Vegetable stock cube(s)

1½ cube(s), vegetable, make up to 850ml with hot water

Split Red Lentils, dry

225 g


teaspoons, or to taste

Fat Free Natural Yogurt

60 g

Coriander, fresh

3 tablespoons, chopped


  1. In a medium nonstick pot heat oil; add cumin, coriander, red pepper and cinnamon, stir until fragrant, 30 seconds. Add pepper and carrots. Cook until just tender, 5 minutes.
  2. Add stock, lentils and salt. Bring to a boil. Simmer until lentils are tender about 20 minutes. Purée in batches in blender.
  3. Serve with dollop of yogurt and coriander.