31 Comments

  1. Wonderful taste!! I wasn’t sure if my husband would like it, but after 3 bowls, I would say he did!!
    I will definitely make it again! ????????

    1. Wow! Thats music to my ears, I am soo glad you and your husband liked the recipe and it’s really nice of you to leave such a positive review. Thanks a lot and stay awesome.

  2. This looks delicious! When the recipe calls for one celery stalk, is it referring to a single stalk from a head of celery that has multiple sticks of celery attached, or just one single stick/stalk from a head of celery? Thanks!

    1. Hi, thanks for the comment, sorry for the late reply and I hope you enjoy the recipe. Yes it’s calling for a single sick of celery from the whole head.

  3. Delicious!!! Very hearty stick to the ribs soup. The only thing I would add is garlic!!
    Thanks for the recipe

    1. Thank you soo much for leaving a comment, I will definitely try it with garlic and see how it tastes. Stay awesome.

      1. I added garlic, garlic is always a must in my opinion lol

  4. How much is a serving? It gives nutrition facts for a serving but it doesn’t say how a serving is measured

    1. hi Jamie, sorry for the late reply, I’ve been getting this question often so I think I should update the post with this information. So a serving of a soup is usually 245 grams per serving. This should add up to a little over 1 cup which is exactly 8.5oz. With that being said, lentil soup has very low calorie and a ton of fiber and protein so you can easily consume around 300g per serving, that should amount to 1 1/3 cup.

  5. Made it, ate it????, enjoyed for sure. Simply delicious with simple ingredients. I usually use red lentils for Indian cooking but this was sure different and delicious. Thank you sharing this recipe. Will make it again ????

    1. Hi Reema, I am soo glad you liked it and thank you soo much for leaving a comment. Stay awesome!

  6. This sounds absolutely delectable! Just wondering, how long would leftovers last in the fridge?

  7. Made this for my husband preparing for heart surgery. He said it was so tasty – good balance of stuff. It’s hard to find heart healthy, low sodium recipes. Thanks for this one. Making again.

    1. I am so glad you liked the recipe, I hope your husband feels better soon and thanks for leaving a comment.

  8. Hi, I’ve never cooked with lentils before…do I soak them overnight like beans for a softer texture? Is any presoaking required? Thanks!

    1. Hi, and sorry for the late reply, oh no you dont soak lentils, just rinse them under running water until you get rid of most of the extra starch. Hope you enjoy the recipe.

  9. Thank you so much! I made this today, adding some things to it and it was SO good! Starchy texture but very satisfying. Thank you for sharing this recipe. I’m trying to add more fiber to my diet to see if it help with my chronic pain 🤞🏻 and looking forward to eating this throughout the week!

    I see dietary fiber is 78% but how many grams of fiber is in a typical 245g serving?

    1. Hi Fee, how are you? I am soo glad you liked the recipe and thank you for taking the time to leave a comment. I just went back in and edited the nutrition facts from percentages to grams. Each serving of this lentil soup has 15.5 grams of dietary fiber. Sad to hear about your pain, I can totally relate, I hope you feel better soon.

  10. Do you think this would work if I added some chicken? I assume I would need to increase the amount of liquid. This looks so yummy and would be great to use up my stockpile of lentils!

    1. Hi Caitlin, sorry for the late reply, yes you can add boiled chicken breast to keep the recipe anti-inflammatory. No you dont have to increase the liquid if the chicken is already cooked. I am happy to have you on my blog and hope you enjoy the recipe.

  11. Hi! A friend of mine is having surgery, so I’m making her some freezer meals, and thought this would be a good one for her! Have you had any luck freezing this and reheating it later? Just curious if you have any tips or tricks for this!

    1. Hi Kassi, so sorry for the late reply, I hope your friend feels better soon. Yes, you can freeze this red lentil soup perfectly for up to 3 months. However, I recommend freezing for 1 month only when it comes to soups to preserve their taste and texture. For reheating, simply let the soup thaw completely on your kitchen counter and either simmer on the stove top or reheat in the microwave.

  12. I made this today with green lentils bc that’s what I had…I had to readjust the seasoning bc I doubled it. The hit of lemon juice is great! Also, I added spinach as another recipe had…very good too! Thanks!

    1. Hi Tracy, so glad you liked the recipe and thanks for taking the time to leave a positive review. I’m so sorry for the late reply and I would definitely try your version as well.

  13. This soup was so good. I added several cloves of chopped garlic, some leeks, and some red/yellow/orange bell peppers. Used chicken bone broth instead of water. Thank you

    1. Hi Suzi, I am so glad you enjoyed the recipe, I am gonna try your version. Thanks so much for leaving a comment, it really helps, have an amazing week.

  14. I added garlic, spinach and grated Parmesan on top.
    Loved it!

  15. […] you’re looking for a light but comforting dinner, look no further than this Anti-Inflammatory Red Lentil Soup. It’s easy to make, budget-friendly, and packed with healthy ingredients like fiber-rich […]

  16. This recipe has become a go-to for me! I used to not even like lentil soup very much. I usually replace the water with vegetable broth for extra flavour :). I also love the simple and easy-to-follow way your instructions are written. I am very excited to make a large batch of this to freeze for postpartum!

    1. OOOO this is music to my ears, I am soo glad you loved the recipe and thank you sooo much for taking the time to leave a positive review. Have an amazing weekened.

Leave a Reply

Your email address will not be published. Required fields are marked *