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2 leeks, minced
2-4 cloves of garlic, crushed
4 large tomatoes (canned or fresh), chopped
1 1/2 cups red lentils
3 cups of stock (vegetable or meat)
1/4 cup fresh dill or 1 1/2 tbsp dried dill
1 tsp paprika
1 tsp cumin
Juice of one lemon
Olive oil
Salt and pepper to taste


Sauté the leeks in the oil, adding the lentils, the dried spices and tomatoes once the leeks are translucent and stir until the lentils are coated.
Add the stock and cover. Bring to a boil and then reduce temperature, so the soup simmers until the lentils are soft. You may end up needing to add more water or stock if the soup is too thick.

Once the lentils are soft, add the garlic, dill, lemon juice, and salt and pepper. Allow to simmer for about 5 more minutes and serve.

The soup freezes well.


Add 1 chopped hot pepper.
Add 1 cup of milk or cream.

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