W. Sonoma Indian Red Lentil Soup Recipe

Name: W. Sonoma Indian Red Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups red lentils; 3 tablespoons unsalted butter; 1 large yellow onion, chopped; 2 tablespoons ground coriander; 2 teaspoons ground cumin; 2 teaspoons peeled and grated fresh ginger; 1/2 teaspoon ground turmeric; 1 pinch cayenne pepper; 6 6 cups vegetable stock or 6 cups chicken stock; 1 1/2 cups peeled seeded and diced tomatoes (fresh or canned); 2 tablespoons lemon juice (to taste); salt & fresh ground pepper; 3 tablespoons chopped of fresh mint or 3 tablespoons fresh cilantro

Servings: persons

1 1/2 cups red lentils
3 tablespoons unsalted butter
1 large yellow onion, chopped
2 tablespoons ground coriander
2 teaspoons ground cumin
2 teaspoons peeled and grated fresh ginger
1/2 teaspoon ground turmeric
1 pinch cayenne pepper
6 6 cups vegetable stock or 6 cups chicken stock
1 1/2 cups peeled seeded and diced tomatoes (fresh or canned)
2 tablespoons lemon juice (to taste)
salt & fresh ground pepper
3 tablespoons chopped of fresh mint or 3 tablespoons fresh cilantro

1
Pick over the red lentils and discard any misshapen lentils or stones.
2
Rinse lentils and drain.
3
In a saucepan over medium heat, melt the butter.
4
Add the onion and saute, stirring occasionally, until tender and translucent (8 to 10 minutes).
5
Add the coriander, cumin, ginger, turmeric, and cayenne and stir to mix well.
6
Reduce the heat to low and cook, stirring occasionally, to release the flavors of the spices (2 to 3 minutes).
7
Add the lentils and then gradually add the water or stock, stirring constantly.
8
Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer until the lentils are very soft (30 to 40 minutes).
9
Remove from the heat and let cool slightly.
10
Working in batches, puree the soup in a blender or food processor.
11
Return the soup to a clean saucepan and place over medium heat.
12
Stir in the tomatoes and lemon juice and cook until heated through.
13
Season with salt and black pepper.

458

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: 1 1/2 cups red lentils, 3 tablespoons unsalted butter, 1 large yellow onion, chopped, 2 tablespoons ground coriander, and more.

Yes, W. Sonoma Indian 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.

W. Sonoma Indian Red Lentil Soup

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