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Red lentil soup (Κόκκινες φακές σούπα)

A gorgeous bowl of orange! A vegan soup full of beta-carotene and protein.
Prep Time20 mins
Cook Time50 mins
Course: Soup
Cuisine: American, Greek
Keyword: #greeklentenrecipes, Great lent, Greek lenten recipes, Mia Kouppa Nistisima, Mia Kouppa soup, nistisima, red lentils, Vegan, Vegan soup
Servings: 4 people
Author: Mia Kouppa


  • Immersion blender or blender


  • 2 cups dry red lentils
  • 1/4 cup olive oil
  • 1 medium onion diced
  • 1 stalk celery chopped
  • 1 tsp tumeric
  • 1/2 tsp dry mustard
  • 1/2 tsp chili flakes
  • 2 sweet potatoes, medium approximately 4 cups cubed
  • 2 carrots, medium approximately 2 cups cubed
  • 2 cups vegetable broth
  • 6 cups water
  • 1/2 tsp salt


  • Pick through your red lentils to remove any small stones. Rinse your lentils and set aside.
  • In a large pot heat your olive oil over medium heat and add the diced onion and chopped celery; saute for 2 - 3 minutes. Next add the tumeric, dry mustard and chili flakes. Cook, stirring for an additional 1 - 2 minutes.
  • To the pot add the remaining ingredients (the cubed carrots and sweet potatoes, the red lentils the vegetable broth and the water) except for the salt.
  • Cook, stirring occasionally over medium heat for approximately 45 minutes.
  • Add the salt. Using a handheld immersion blender, or a blender, puree your soup. You can either puree the soup entirely or only half of it if you prefer for your soup to have some texture.
  • Enjoy!