Red lentil, apricot and pomegranate soup

Preparation Time


  • Warm up the oil in a pan over high heat and sauté the onion, garlic, carrots and ginger.
  • Then add a pinch of salt, some pepper, the cumin and the cinnamon stick, as well as the apricots and sauté for a while.
  • Add the lentils, water and the chili flakes, and cook for 30-40 minutes.
  • Puree the soup in a blender together with the mint, coriander and the syrup or lemon.
  • Serve topped with fresh coriander and pomegranate seeds.


For 2 servings

15’ preparation, 50’ hands-on

  • 2 table spoons olive oil
  • 180 g onions
  • 150 g carrots, thinly sliced
  • 1-2 cloves of garlic, coarsely chopped
  • 1-2cm grated ginger
  • 3 dried apricots
  • 1 cinnamon stick, a pinch of cumin, a pinch of chili flakes, salt, pepper
  • 100 g red lentils
  • 1 liter of water or a vegetable or chicken bouillon cube
  • ¼ bunch of coriander, a little mint
  • Pomegranate syrup or lemon juice

To serve

  • Finely chopped coriander
  • Pomegranate seeds

* The grams listed in the recipe are indicative. The quantities of the ingredients are adjusted according to your MyFlexMenu!