Lentil and Radish Soup

January 7, 2011

Though I’ve been a fan of lentils for years, I’ve just recently discovered my love of radishes. For me, radishes were nothing more than an afterthought, something to garnish a dish or add color and crunch to a salad. A few weeks ago, I learned that radishes are a key ingredient in many Indian dishes so I threw some into a pot of lentil stew (dal) and discovered my love for these little red beauties. They are crisp and cool with a light peppery flavor. You could eat them raw or cooked, either way they are divine.

This soup is on the lighter side, but has good heft from the lentils and potatoes. The radishes also add substance without making the soup starchy. The best part is, radishes are currently in season.

Ingredients: (makes 4 servings)

2 cups of lentils (soak overnight to speed up cooking time)

1 carton of veggie stock

3 large carrots sliced

1 leek sliced

2 small golden potatoes cubed

1 bunch of radishes rinsed will and sliced

1 Tblsp Herbs de Provence

1 tsp Basil

salt and pepper to taste


The first thing to sort out are the lentils. If you have time, soak them overnight in cold water to reduce the cook time. Drain and rinse and then add to your soup.

If you can’t soak the lentils overnight, allow them to boil on the stove for an hour or so until tender but not mushy. Then drain and rinse well before adding to the soup.

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Next, prepare the other veggies. For the radishes, you’ll need to wash thoroughly, remove the stem and slice. Discard the tops and squiggly root tails.

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In a large soup pot, heat extra virgin olive oil on medium high heat. Add in leeks first and cook for a min or two until aromatic and tender. Next, add the rest of the veggies. Allow to cook down for about 3 minutes.

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Once veggies have softened up a bit, add Herbs de Provence, Basil, and veggie stock. Be generous with your seasonings. They really light up the flavor.

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Next, add the lentils, combine well and bring to a boil.


Reduce to a simmer and cook for about 25 to 30 min, until veggies are cooked through. The radishes will lose their pink coloring and become translucent and very tender. Check the seasoning. Add salt and pepper to taste.

Serve hot with a side of buttered whole wheat toast. This soup is easy to make on week nights and makes perfect leftovers.

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Other posts you may enjoy:

  1. Simple Lentil Soup
  2. Hearty Lentil Soup
  3. Lentil and Rice Salad
  4. Greek Lentil Salad
  5. Potato Leek Soup


Janice July 10, 2015 at 6:40 pm

absolutely love this recipe!!! used sweet potato instead of golden potatoes and used a mix of low sodium chicken stock and vegetable stock (because that was on hand). Mom loved it, sister loved it, aunt loved it. got a request to put it in our soup rotation (we have soup everyday). and it’s soooo healthy!!

Rachel August 14, 2014 at 2:28 pm

I made this today for Lunch and inhaled it! So delicious. I’ve never tried radishes in soup before, and I was pleasantly surprised by the warming flavours it brought to the soup. Thank you so much for sharing this recipe!

ace December 16, 2012 at 5:28 pm

Looks delicious! A couple of comments, though. One – lentils should not take more than half an hour to cook. There is no need to soak them overnight to lessen cooking time. If your lentils are tough, make sure you do not add any salt to the water (and that includes pre-prepared broth) until AFTER cooking the lentils. Salt causes them to toughen up and not cook properly. Two – don’t discard the radish tops! They’re delicious and nutritious, why waste them? When you cook radish tops, their flavor tones down and their prickly texture goes away. If you don’t want greens in your soup, at least steam the radish tops separately and serve with a bit of butter and salt.

Geraldine October 20, 2012 at 4:25 pm

Ok, here we go … It sounds delicious and I am about to start making it. Love the idea of adding radished in a warm dish, even better, a soup!
Thanks for the wonderful idea …

Jen @ Keepitsimplefoods October 20, 2012 at 5:43 pm

Thanks for your comment. Hope you like it!

Zoe August 21, 2011 at 9:26 pm

Hi! I just wanted to thank you for this recipe!
I am fairly new to cooking and even newer to blogging. There are a lot of ingredients I’m not familiar with simply because my exposure to them has been somewhat limited. I grew up eating radish raw from my grandparent’s garden but never even imagined them warm in a delicious soup or the like. My family never made anything with radish IN it. I found a daikon radish at an international market and was excited to try it. I found your website and recipe and decided it would work well for my beautiful new radish, so I made this soup with split pea and I added a bit of cubed ham. IT IS DELICIOUS! Thank you so much. I did add a link to this page and credited you for it. I do hope it’s alright. I will definitely be back often. I really like your site. :)

Jen @ Keepitsimplefoods August 22, 2011 at 10:27 pm

Thank you, Zoe! I’m so happy you liked the radish soup. Sounds like you made some delicious modifications!

allison January 7, 2011 at 7:06 pm

looks yummy!

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