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 cup red lentils, washed and soaked for 1 hour, drained; 2 cloves garlic, thinly sliced; 1 green serrano chile, split and seeded; 1 -inch piece fresh ginger, peeled and minced; 1 medium onion, thinly sliced; 1 large tomato, diced; 2 tablespoons canola oil; 1 teaspoon cumin seeds; 1/2 teaspoon paprika; 1/2 teaspoon turmeric; Kosher salt; Honey, for drizzling; Optional garnishes: chopped fresh cilantro, yogurt, lemon or lime wedges

Servings: persons

1 cup red lentils, washed and soaked for 1 hour, drained
2 cloves garlic, thinly sliced
1 green serrano chile, split and seeded
1 -inch piece fresh ginger, peeled and minced
1 medium onion, thinly sliced
1 large tomato, diced
2 tablespoons canola oil
1 teaspoon cumin seeds
1/2 teaspoon paprika
1/2 teaspoon turmeric
Kosher salt
Honey, for drizzling
Optional garnishes: chopped fresh cilantro, yogurt, lemon or lime wedges

1
Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat.
2
Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes.
3
Whisk the cooked lentils to release some of their starch and break them down further.
4
Warm the oil in a small saute pan over medium heat.
5
Add the cumin seeds and cook until they are sizzling and spluttering.
6
Stir in the paprika and turmeric.
7
Pour the seasoned oil onto the lentils (be prepared for a big sizzle).
8
Stir to combine; sprinkle with salt and a small drizzle of honey.
9
Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.
10
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup red lentils, washed and soaked for 1 hour, drained, 2 cloves garlic, thinly sliced, 1 green serrano chile, split and seeded, 1 -inch piece fresh ginger, peeled and minced, 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.

That's it — enjoy your meal!

Red Lentil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions