Red-Lentil Soup Recipe

Name: Red-Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 1 tablespoon olive oil; 4 garlic cloves, finely chopped; 1 teaspoon ground cumin; 1 Turkish or 1/2 California bay leaf; 1 sprig fresh thyme; 1 cup red lentils (7 ounces), picked over and rinsed; 3 1/2 cups reduced-sodium chicken broth; 3 cups water; 2 tablespoons chopped flat-leaf parsley; Accompaniment: lemon wedges

Servings: persons

1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 teaspoon ground cumin
1 Turkish or 1/2 California bay leaf
1 sprig fresh thyme
1 cup red lentils (7 ounces), picked over and rinsed
3 1/2 cups reduced-sodium chicken broth
3 cups water
2 tablespoons chopped flat-leaf parsley
Accompaniment: lemon wedges

1
Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.
2
Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. Add lentils, broth, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils are very soft and falling apart, about 30 to 45 minutes.
3
Discard bay leaf and thyme sprig, then puree 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.
4
Stir in parsley and season with salt.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large onion, chopped, 1 tablespoon olive oil, 4 garlic cloves, finely chopped, 1 teaspoon ground cumin, and more.

Yes, Red-Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red-Lentil Soup

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