Children’s Musician Amelia Robinson’s Red Lentil Soup Recipe Is Lusciously Lemon-Flavored


Is there a more perfect time to start a pot of soup on the stove than fall? The smell of simmering soup floats through the house, giving it instant warmth and comfort. But if you’re looking to make a soup that everyone will eat, look no further than this red lentil soup from children’s singer Amelia Robinson. It’s full of items that you probably already have in your pantry (like tomato paste, bouillon cubes, and other condiments). It gets its heartiness from celery (three stalks’ worth!), carrots, and lots of spinach. It’s an excellent way to clear out your crisper — and also get some veggies into your kids, too.

Red Lentil Soup

Course Soup
Cuisine American
Servings 6


  • 1 cup red lentils
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 1 medium red onion
  • 1 tbsp. tomato paste
  • 1/2 bouillon cube
  • 2 bay leaves
  • 2 lemons, juiced
  • 1 cup spinach
  • 1/2 tsp cumin
  • salt and pepper to taste


  • Sautee red onions in coconut oil over medium heat until translucent. 
  • Add carrots, celery, salt, pepper and cumin and cook for 10 minutes until soft. 
  • Add lentils and tomato paste and stir to combine ingredients. 
  • Add bouillon cube and stir for 2 minutes. 
  • Add enough water to cover ingredients and bring to a boil. 
  • Drop in bay leaves and simmer for 15 minutes. 
  • Check on the water level and add more if needed. 
  • Simmer for additional 15 minutes (or longer if you want more flavor / have time!). 
  • Remove bay leaves and blend enough to make the mixture as smooth as you desire. 
  • Place bay leaves back in and add lots of lemon (at least the juice of two!). Stir to combine.
  • Place spinach leaves at bottom of individual bowls and pour soup over. 
  • Add salt / pepper / lemon to taste.
Keyword soup
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