Red Lentil Soup Recipe

Name: Red Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 teaspoons vegetable oil; 1/2 cup chopped onion; 1 teaspoon black mustard seeds; 3 cloves garlic, minced; 4 teaspoons grated ginger; 4 small dried red chiles, such as piquin, chiltepin, or de arbol; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 3 cups vegetable broth; 1/2 cup red lentils, picked over; 1 medium potato, peeled and diced; Chopped fresh cilantro or parsley for garnish

Servings: persons

2 to 3 teaspoons vegetable oil
1/2 cup chopped onion
1 teaspoon black mustard seeds
3 cloves garlic, minced
4 teaspoons grated ginger
4 small dried red chiles, such as piquin, chiltepin, or de arbol
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
3 cups vegetable broth
1/2 cup red lentils, picked over
1 medium potato, peeled and diced
Chopped fresh cilantro or parsley for garnish

1
Heat a heavy stockpot or saucepan over medium-high heat, add the oil, and when hot, add the onion and mustard seeds and saute for 3 to 4 minutes.
2
Add the garlic, ginger, and chiles and continue to saute for an additional 2 minutes.
3
Stir in the coriander, cumin, and turmeric and heat for an additional minute.
4
Add the broth, lentils, and potato to the stockpot and heat to just below boiling.
5
Simmer the soup for 30 to 40 minutes, or until the lentils and potatoes are very soft.
6
Put the soup in a blender or food processor and puree until smooth.
7
Strain the soup back into the pot and reheat.
8
Ladle the soup into individual bowls, garnish with cilantro or parsley, and serve.

521

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 13 ingredients. The key ingredients include: 2 to 3 teaspoons vegetable oil, 1/2 cup chopped onion, 1 teaspoon black mustard seeds, 3 cloves garlic, 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.

Red Lentil Soup

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