Red Lentil Soup Recipe

04/10/2019, Ayurveda Parkschlösschen

This warming and budget-friendly red lentil soup recipe from Ayurveda Parkschlösschen is perfect for those chilly autumn evenings.


  • 150g red lentils
  • 1 small parsnip
  • 1 medium carrot
  • 1 small clove of garlic
  • 1 onion
  • 1 small red chili
  • ½ tsp aniseed
  • ¼ tsp fennel seed
  • ¼ tsp caraway seed
  • 1 tsp yellow mustard seed
  • 1 tsp coriander, ground
  • 2 tbsp ghee (vegan: olive oil)
  • 1l vegetable stock
  • 100ml beetroot juice
  • A little lemon juice
  • 100g natural yoghurt (vegan: soy yoghurt)
  • 1 small bunch of coriander leaves


  • Wash the lentils 2-3 times
  • Peel the parsnip and carrot, cut into chunks, flatten the garlic with a knife, roughly cut the onion and chili and sauté with the spices, seeds, vegetables and the lentils in olive oil. 
  • Fill with vegetable stock and simmer for 45 minutes
  • Now add the beetroot juice and a little lemon juice. Boil again. 
  • Remove from heat and puree, stirring the yoghurt. 
  • Cut the coriander with scissors into the prepared soup.

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