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 1/2 cups dried red lentils; 5 cups water; 1 teaspoon ground turmeric; 2 bay leaves; 4 garlic cloves, coarsely chopped; 2 slices peeled fresh ginger; 2 1/2 teaspoons salt; 3 tablespoons olive oil; 1 1/4 cups finely chopped onions; 1/4 teaspoon red pepper flakes; 1 1/2 cups diced carrots; 1 cup diced potatoes; 2 teaspoons ground cumin seeds; 2 teaspoons ground coriander seeds; 1 cup water; 1/2 cup seeded and diced red bell peppers; 2 cups chopped fresh tomatoes, or one 14-ounce can diced tomatoes; 2 tablespoons fresh lemon juice; 1/3 cup chopped fresh cilantro; Ground black pepper

Servings: persons

1 1/2 cups dried red lentils
5 cups water
1 teaspoon ground turmeric
2 bay leaves
4 garlic cloves, coarsely chopped
2 slices peeled fresh ginger
2 1/2 teaspoons salt
3 tablespoons olive oil
1 1/4 cups finely chopped onions
1/4 teaspoon red pepper flakes
1 1/2 cups diced carrots
1 cup diced potatoes
2 teaspoons ground cumin seeds
2 teaspoons ground coriander seeds
1 cup water
1/2 cup seeded and diced red bell peppers
2 cups chopped fresh tomatoes, or one 14-ounce can diced tomatoes
2 tablespoons fresh lemon juice
1/3 cup chopped fresh cilantro
Ground black pepper

1
Rinse the red lentils in a sieve.
2
Place them in a soup pot with the water, turmeric, bay leaves, garlic, ginger, and 1 teaspoon of the salt and bring to a boil, stirring occasionally as they come to a boil.
3
Reduce the heat to a simmer and cook, covered, until soft, 15 to 20 minutes, stirring occasionally.
4
Meanwhile, warm the olive oil in a covered skillet or saucepan on medium-low heat.
5
Add the onions and red pepper flakes and cook, stirring often, for about 10 minutes.
6
Increase the heat, add the carrots, and cook for about 2 minutes.
7
Stir in the potatoes, cumin, and coriander and cook, stirring constantly, for about 2 minutes.
8
Stir in the water and bell peppers and bring to a boil.
9
Reduce the heat and simmer for about 10 minutes, or until the vegetables are tender.
10
Add the tomatoes and simmer for another 5 to 10 minutes.
11
Remove the bay leaves and ginger slices from the cooked lentils and discard them.
12
Stir in the cooked vegetables.
13
Stir in the lemon juice, cilantro, and the remaining 1 1/2 teaspoons salt.
14
Season with black pepper to taste.

508

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 20 ingredients. The key ingredients include: 1 1/2 cups dried red lentils, 5 cups water, 1 teaspoon ground turmeric, 2 bay leaves, 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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