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Split Red Lentil Soup


Thanks to Claudia Roden’s “Shortbed Ads” recipe in The Book of Jewish Food, this is my I’m-so-busy-and-I-don’t-know-what-to-make-for-dinner go to dish. I’ve made some tiny changes to the original recipe, to make it even easier. The dish is full of protein, great carbs, phytochemicals and drizzled with extra virgin olive or fancy truffle oil, this soup is liked by all in the family. It’s easy, and versatile—you can throw in some rice or noodles, spiralized vegetables or dark leafy greens (frozen ones work well!) towards the end of the cooking time and serve it along a salad, and call it dinner!    

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 ¾ cups (350 g) split red lentils
  • 8 cups bone broth (or combination bone broth and water), more, if needed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • Sea salt and ground black pepper, to taste
  • 1-2 lemons
  • Extra virgin olive oil or truffle oil, to taste


1. Place lentils, bone broth/water, cumin, turmeric and a bit of salt and pepper in a saucepan. Bring to a simmer and cook uncovered for 30 minutes. Taste for seasoning, adjusting, if necessary and thin with more broth or water, if needed. 

2. Squeeze lemon juice on soup right before serving and serve into bowls. Drizzle a bit of oil on each portion and enjoy.