The BEST Lentil Soup | The Golden Balance
This vibrant lentil soup from The Golden Balance is a comforting, nutritious dish that comes together beautifully in the slow cooker. With soft red lentils, roasted vegetables, and aromatic spices like cumin and paprika, it's both hearty and healthy. You can adjust the consistency to your preference—use less stock for a thicker soup or more for a lighter, brothier version. Finished with a squeeze of fresh lemon, this is the kind of soup that tastes even better the next day
Watch: The BEST Lentil Soup | The Golden Balance
Original recipe video — click to play
Original method: 30–40 minutes on stovetop
Ingredients
Base
- 15 ml olive oil
For softening vegetables
- 1 whole onion, large, finely diced
- 1 medium russet potato, peeled and diced into small cubes
- 240 ml carrots, shredded, shredded
Vegetables
- 200 g courgette, diced, diced(optional)
Optional addition for extra vegetables
Spices
- 5 ml cumin, ground
- 10 ml paprika, ground
- 5 ml salt
Adjust to taste; reduce if using bouillon cubes
Legumes & Stock
- 240 ml red lentils, dried, rinsed
Red lentils soften quickly and break down
- 1680 ml chicken stock, homemade or shop-bought
Use 1.4–1.6 litres (5–6 cups) for a thicker soup; up to 1.9 litres (7–8 cups) for a brothier consistency. Recipe recommends the brothier version.
- 2 whole chicken bouillon cubes(optional)
Use only if stock lacks flavour. Reduce salt if adding these.
Finish
- ½ whole lemon, fresh, juiced
Add at the very end, just before serving, to brighten the flavour
Adjust quantity to taste
Method
- 1
Heat the olive oil in a large frying pan over a medium heat. Add the diced onion and shredded carrots, and sauté for 5–7 minutes until softened and beginning to caramelize. This step builds flavour depth.
~7 minsTip: Browning the vegetables first is recommended for better flavour in the final soup.
- 2
Transfer the softened onion and carrots to your slow cooker. Add the diced potato, cumin, paprika, salt, and rinsed red lentils, and stir to combine.
~3 mins - 3
Pour in the chicken stock (use 1.4 litres/5 cups for a thicker soup, or 1.9 litres/7 cups for a brothier soup as recommended). If using courgette, add it now. Stir well.
~2 minsTip: Do not add salt yet if you are planning to use bouillon cubes.
- 4
Cover and cook on Low for 6 hours, or on High for 3 hours, until the lentils and vegetables are very soft and the soup has thickened slightly.
~6 hrsTip: Red lentils break down quite quickly. Start checking at 2.5–3 hours on High or 4–5 hours on Low. The soup will continue to thicken as it cools.
- 5
If the soup is too thick for your preference, stir in a little more stock or hot water. Taste and adjust the seasoning with additional salt and cumin as needed.
~5 mins - 6
Finish the soup with a generous squeeze of fresh lemon juice. Stir through, then ladle into bowls and serve hot.
~2 minsTip: The lemon brightens all the spices and brings the soup to life.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. On the stovetop: bring everything to a simmer in a large pot (after sautéing the onion and carrots), then simmer gently for 30–40 minutes until the lentils and vegetables are tender. Stir occasionally and add more stock if the soup becomes too thick
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