At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 6 servings
• Prep time: 10 minutes
• Cook time: 40 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 6 servings.

• Calories: 290 kcal
• Protein: 12 g
• Carbohydrates: 28 g
• Fat: 15 g
• Sodium: 2061 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Soup

Have these measured and ready before you begin.

• 1 1/4 cups (300 ml by volume) red lentils
• 1 tablespoon butter
• 4 tablespoons olive oil
• 1 tablespoon plus 1 teaspoon (20 ml) all-purpose flour
• 1 yellow onion, peeled and left whole
• 1 bay leaf
• 2 teaspoons salt
• 1 teaspoon whole black peppercorns
• 2 liters (about 8 1/2 U.S. cups) chicken stock
• 1 tablespoon plus 1 teaspoon (20 ml) cold butter

Directions

1. Rub the lentils gently under cold water and rinse repeatedly until the water runs clear; drain without crushing them.

2. Heat 1 tablespoon butter with the olive oil in a deep pot. Add the flour and cook over low heat until its raw aroma disappears, without browning it.

3. Add the drained lentils and stir over high heat until thoroughly hot. Add the whole onion, bay leaf, peppercorns, salt, and hot chicken stock.

4. Bring to a boil, cover, reduce the heat, and simmer until the lentils are very soft and break apart easily.

5. Remove the onion and bay leaf, then press the soup through a fine-mesh sieve with a spatula.

6. Return the soup to the pot, add the cold butter, and lift it with a ladle as it comes to one gentle boil over low heat.

7. Serve with lemon and red pepper oil, if desired.

Sources

1. USDA FoodData Central — April 2026 data release