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Red Lentil Soup

Cilantro Microgreens & Red Lentil Soup

Zest up your soup with cilantro microgreens! Double the flavor and tripple the nutrients!
Prep Time 10 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 40 mins
Course dinner, Soup
Cuisine Mediterranean, Middle Eastern
Servings 4 people
Calories 122 kcal


  • Immersion Blender


  • 2 cups Red Lentils
  • 6-8 cups Water
  • 4 Carrots chopped
  • 1 Onion chopped
  • 1 pinch Cumin
  • 1 pinch Salt
  • 1 pinch Cayenne Pepper
  • 1 Lemon Juiced
  • 1 tbsp Olive Oil
  • 1 handful Cilantro Microgreens (Found in Perfect Foods Color Mix Microgreens container)


  • Rinse lentils, carrots, and onion. Chop carrots and onion.
  • Turn stove on medium to high heat and pour in olive oil. Once shimmering, add in carrots and onion.
  • Let sautee until the onions sweat and start to become transparent.
  • Add in Cayenne pepper, cumin, and salt and pepper to taste.
  • Pour in 6 cups of water and 2 cups of lentils and bring to a boil.
  • Once boiling, reduce heat to a simmer and cover with a lid. Let simmer for 2-3 hours.
  • Once lentils and carrots are soft, turn off the stove and blend with immersion blender.
  • Garnish with cilantro microgreens (the cilantro microgreens have 2 skinny and long leaves per stem)
  • Serve and enjoy!


*Please note: if saving leftovers, keep microgreens separate until ready to serve to preserve freshness.
Keyword microgreens, soup, vegan, vegetarian