Quick Red Lentil Soup

When my mom died, my dad had to learn to feed himself.She would always say, “if I didn’t feed him, I don’t know what he’d eat.”  I gave him this easy and super nutritious recipe for soup. It has only a few ingredients and beats processed frozen dinners. He made it ALL of the time and froze the left overs to always have a warm meal in minutes.

This soup is actually called “Priest’s Soup” and was made by the Armenian priests. No laymen were allowed in the monasteries, so they had to prepare their own food. This was simple to prepare and gave them the nutrition they needed.

You can very it by adding toppings: Olive oil crisped bread crumbs,, a swirl of good quality olive oil, or anything you can think of.



Red Lentil Soup (Priest’s Soup)

1 c. red lentils

2 1/2 c. cold water

2 small onions quartered

1/4 c. long grain rice (white or brown)

4 c. boiling broth (chicken or vegetable)

1 1/2 tsp. salt (sea salt or himalayan)

1/4 tsp. Aleppo pepper (if you don’t have use 1/8 tsp. cayenne)

Pick over and rinse lentils. Add to soup pot with enough cold water to cover. Bring to a boil, lower flame and simmer until most of the water is absorbed (10-15 minutes) Stir in onions, rice, salt, pepper and boiling broth. Simmer for about 30 minutes. Add more boiling water if you think it’s too thick.

Simple and satisfying, especially in this January cold weather.

NEWS FLASH: Just visited with an auntie who made this soup with leeks (used Trader Joe’s frozen leeks) instead of onions, bits of ham and the rind of parmesan. It was  GREAT)




Lots of fiber, protein, iron and all of incredible benefits of onions:

  • The phytochemicals in onions along with their vitamin C help improve immunity.
  • Onions contain chromium, which assists in regulating blood sugar.
  • For centuries, onions have been used to reduce inflammation and heal infections.