This soup is healthy, quick and delicious. Make it. NOW!

Red Lentil & Citrus Soup

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 5 servings


  • 1 tablespoon butter (omit if vegetarian)
  • 1 tablespoon olive oil
  • 2 cups red lentils, rinsed and drained
  • 8 cups chicken broth (or vegetable if vegetarian)
  • 4 large carrots, finely chopped
  • 2 large stalks of celery, finely chopped
  • 1 yellow onion, finely chopped
  • 6 cloves garlic, minced
  • Zest and juice of 2 lemons
  • Zest and juice of 1 lime
  • 2 tablespoons fresh oregano, plus extra for garnish
  • 2 bay leaves
  • 2 tablespoons fresh rosemary
  •  ¼ teaspoon of red chili flakes
  • ¼ cup crumbled feta cheese
  • salt and pepper to taste

Heat oil and butter of medium heat in a large soup pot. Add onions and sautee until softened, 2 to 3 minutes. Add carrots, celery, garlic, lemon and lime zest, chilli flakes, bay leaves, rosemary and oregano and continue to cook for an additional 3-5 minutes. Stir in lentils and then add chicken broth and bring to a simmer. Continue to simmer for 25-30 minutes (lower temperature if the soup is boiling) until lentils are soft. Stir in lemon and lime juice and season with salt and pepper. Remove bay leaves, divide between bowls and garnish with crumbled feta and fresh oregano.