Red Lentil Soup

Red Lentil Stew
Red Lentil Stew – Clean+Delicious®

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It’s official.  We no longer live in California.

There is snow on the ground, it’s been crazy cold, and I haven’t done my hair or make up in days (who can bother when it’s so damn cold?).

But make no mistake, I’m not complaining.

I love the change of seasons.  And I love how the cold weather brings everyone together for big family dinners and warm nourishing meals.

There is very little that I enjoy more than making amazing food for a small group (I don’t feel the same when it comes to big groups!) of friends and family.  Great food, great wine, and whether it’s spoken or not, lots of love.

I love how food does that.

It gathers us.  It’s sits us down and helps us forget the crazy, if even for a moment.  It reminds of what’s really important.  It reminds us to love.

This red lentil stew is perfect for a warm family dinner.  Serve it with a hunk of high quality, beautiful, homemade sourdough bread and a simple salad of arugula and onions and you’ve got yourself a Sunday meal to swoon over.

*To learn more about lentils, check out my lentils 101.

Red Lentil Stew
Print Recipe
5 from 10 votes

Red Lentil Stew

Prep Time15 mins
Cook Time1 min
Total Time16 mins
Calories: 886kcal
Author: Dani Spies


  • 1 tbsp extra virgin olive oil
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • 1/2 serrano chili diced
  • 1 tbsp minced ginger
  • 1 tbsp. ground cumin
  • 1 cup red lentils rinsed
  • 8 cups water start with 6 cups and add more if needed
  • 2 cups chopped sweet root veggies i.e. Rutabaga, parsnip or turnip
  • The juice of one lemon
  • 1/4 cup fresh chopped cilantro
  • 2 scallions chopped


  • Heat olive oil in a large pot over medium heat and add in garlic and onions and pepper. Saut for a few minutes or until the veggies are tender and smelling delish.
  • Stir in lentils and water, turn heat to high and bring to a boil. Once boiling, skim off any foam that collects in the pot, with a spoon. Turn the heat down and stir in root veggies and cumin.
  • Cover and simmer for 1 hour, stirring occasionally. The more you stir, the creamier it will be.
  • Finish by adding the lemon juice and fresh cilantro. Serve and top with chopped scallions. Enjoy.
  • Makes 4 cups.


Calories: 886kcal | Carbohydrates: 131g | Protein: 52g | Fat: 19g | Saturated Fat: 3g | Sodium: 148mg | Potassium: 2258mg | Fiber: 59g | Sugar: 9g | Vitamin A: 765IU | Vitamin C: 27.9mg | Calcium: 363mg | Iron: 24.2mg
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free, vegan, vegetarian