Red lentil and garlic soup

I love Mediterranean cuisine and today I chose to cook Red lentil & garlic soup. Red lentil doesn’t need time to soak and cook. Instead it can be cooked immediately. Nutritious with olive oil, carrot and garlic and onion, I was in seventh heaven when having the soup with a bun.

Serves -1 person

Difficult level – Easy

Preparation time – 10 mins, Cooking time-1 hour


1 cup Red lentil

1 medium size onion chopped fine

1-2 garlic pods chopped fine

2 Tbsp Red wine vinegar

1 medium size carrot chopped fine

3 cups vegetable stock

Pinch of dried marjoram

1 bay leaf

Pinch of black pepper powder

Salt as per taste


Chop the vegetables and set aside. In a heavy bottomed bowl add vegetable stock, lentil, chopped garlic, onions, carrots, bay leaf, olive oil and in slow heat cook for 1 hour. Keep stirring in between so that surface doesn’t burn. Once the soup is of thick consistency then set aside. Remove the bay leaf and add the Red wine vinegar, salt and pepper and marjoram. When serving add a bun and enjoy the soup

Enjoy the soup


The soup with all vegetables

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