Red Lentil, Lemon and Rosemary Soup
Prep time
Cook time
Total time
From the kitchen of:
Recipe type: Soup
Cuisine: Vegan
Serves: 4
  • 3 cups (750ml) dried red lentils, picked over, rinsed, and drained
  • 9 cups (2.25L) water
  • 1½ tablespoons (22ml) fresh rosemary leaves, or 1½ teaspoons (7ml) dried
  • ¼ cup (60ml) olive oil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Sea salt & cracked black pepper to taste
  1. Put the lentils in a large soup pot and cover with the water. Bring to a boil over medium-high heat.
  2. Decrease the heat to medium-low and stir in the rosemary. Partially cover and cook, stirring occasionally, until the lentils are very soft (25-30 minutes).
  3. Remove from the heat. Stir in the oil, zest and juice.
  4. Season with salt and pepper to taste.
Recipe by Vegan Sparkles with Rebecca Weller at