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red lentil soup

(2 ratings)
Recipe by
Kathy D

I just love red lentil soup. This beauty comes from Aarti Sequeira. The seasoned oil really makes this flavorful. There is also a list of additional garnishes for serving. Enjoy!

(2 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For red lentil soup

  • 1 c
    red lentils, washed and soaked for 1 hour, then drained
  • 2 clove
    garlic, thinly sliced
  • 1
    serrano chile, split and seeded
  • 1
    inch piece of ginger, peeled and minced
  • 1 md
    onion, thinly sliced
  • 1 lg
    tomato, diced
  • 2 Tbsp
    canola oil
  • 1 tsp
    cumin seeds
  • 1/2 tsp
  • 1/2 tsp
    turmeric, ground
  • kosher salt, to taste
  • honey, for drizzling
  • chopped fresh cilantro
  • yogurt
  • lemon or lime wedges

How To Make red lentil soup

  • 1
    Combine the lentils, garlic, serrano, ginger, onions, tomatoes, and enough water to cover them in a medium pot over medium heat. Bring this mixture to a boil and then lower the heat and simmer until the lentils get tender - approx. 30-45 minutes. Whisk the cooked lentils to release some more of their starch and to help cook them down further.
  • 2
    Warm the 2 T. of canola oil in a small saute pan over medium heat. Add the cumin seeds and cook until they start sizzling. Then, stir in the paprika and turmeric.
  • 3
    Pour the seasoned oil into the pot of lentils and stir to fully combine. Season with salt and a small drizzle of honey. Ladle into your soup bowls and add garnishes if desired. Enjoy!

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