Red Lentil Soup with Vegetables, Prunes and Cumin

Name: Red Lentil Soup with Vegetables, Prunes and Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: Eastern European-inspired
Ingredients: 200 g red lentils, rinsed; 1 tbsp olive oil; 1 whole medium onion, diced; 2 whole carrots, diced; 2 tbsp tomato paste; 1.2 l vegetable stock or water; 80 g pitted prunes, chopped; 1/2 tsp ground cumin; 1/4 tsp black pepper; 1 tbsp lemon juice; to taste salt; 2 tbsp chopped parsley

A comforting red lentil soup with carrots, tomato and chopped prunes.

By Savva LoginovUpdated October 2, 2026

Total 45 minMakes 4 to 6 servings

Jump to Recipe

This gently sweet and savoury soup combines red lentils, carrots, onion, tomato and prunes. The source translation gives inconsistent names and quantities, so this version reconciles the ingredients into a measured, balanced pot. Rinse the lentils, simmer until they soften and stir often near the end because red lentils settle and can catch. Chop the prunes small so their sweetness is distributed through the broth. Heat oil in a soup pot. Cook onion and carrots over medium heat for 6 minutes. Stir in tomato paste and cumin for 1 minute. Add rinsed lentils and stock. Bring to a boil, reduce to a steady simmer and cook 20 to 25 minutes, stirring occasionally, until lentils are soft.

Red Lentil Soup with Vegetables, Prunes and Cumin

How to tell when it is ready

Add lemon juice, pepper and salt to taste. Garnish with parsley.

Tips

Heat oil in a soup pot.
Stir in tomato paste and cumin for 1 minute.
Bring to a boil, reduce to a steady simmer and cook 20 to 25 minutes, stirring occasionally, until lentils are soft.
Stir in chopped prunes and simmer 5 minutes.

Troubleshooting

If soup thickens as it stands, stir in hot stock.
If lentils stick, lower heat and stir more often.

Substitutions

Use brown lentils, increasing simmer time and liquid as needed.
Use dried apricots instead of prunes.

Variations

Add a pinch of cinnamon.
Stir in a handful of spinach at the end.

Serving suggestions

Serve with dark bread.
Add a dollop of yoghurt.
Finish with chopped parsley.
Offer lemon wedges.

Make ahead

Prepare components ahead and store safely. Refrigerate in a covered container for up to 3 days. Reheat with a splash of water or stock.

Storage

Refrigerate in a covered container for up to 3 days. Reheat with a splash of water or stock.

Food safety

Refrigerate leftovers within 2 hours and reheat until steaming.

Frequently asked questions

Can I omit the prunes?

Yes. The soup will be less sweet; add a little extra carrot or leave it savoury.

How should I store red lentil and vegetable soup with prunes?

Refrigerate in a covered container for up to 3 days. Reheat with a splash of water or stock.

Serve with dark bread. Refrigerate in a covered container for up to 3 days. Reheat with a splash of water or stock.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Red Lentil Soup with Vegetables, Prunes and Cumin