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Red Lentil Soup with Feta Cheese

A red lentil soup with red peppers and carrots, seasoned with caraway seeds and coriander and finished with feta cheese. Serve with a piece of bread for a warming fulfilling meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Gluten Free
Servings: 3
Author: Nutritionist meets Chef


  • 1 tbsp oil coconut, olive or butter will do
  • 1 onion chopped
  • 1 red pepper deseeded and chopped
  • 3 carrots peeled and chopped
  • 2 garlic gloves chopped
  • 1/2 tsp caraway seeds
  • 1/2 coriander seeds
  • 140 g / 2/3 cup dry red lentils
  • 1 litre vegetable broth
  • Salt & pepper to taste
  • feta cheese chill flakes, mint, parsley


  • Fry the onion, red pepper and carrots in oil in a large soup pan on low-medium heat for around 10 min, or until the onions are translucent.
  • Add the garlic, spices and lentils and fry for a minute or two.
  • Add the broth and let simmer for 15-20 min (or until the lentils are carrots are cooked). Add more water if needed.
  • Blend up until smooth. Season with salt and pepper to taste.
  • Serve with crumbled feta cheese, chill flakes and herbs like mint or parsley if you wish.