Red Lentil Soup
Updated Feb. 3, 2025
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3 tablespoons olive oil, plus more for drizzling
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- Salt and black pepper
- Pinch of chili powder or ground cayenne, plus more to taste
- 1 quart chicken or vegetable broth
- 1 cup red lentils
- 1 large carrot, peeled and diced
- Juice of ½ lemon, more to taste
- 3 tablespoons chopped fresh cilantro
Nutritional analysis per serving (4 servings)
297 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 13 grams protein; 835 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, heat 3 tablespoons oil over high until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
- Step 2
Stir in tomato paste, cumin, ¼ teaspoons each salt and black pepper and the chili powder, and sauté for 2 minutes longer.
- Step 3
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partly cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
- Step 4
Using an immersion or regular blender or a food processor, purée half the soup, then add it back to pot. The soup should be somewhat chunky.
- Step 5
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder, if desired.
Private Notes
Comments
This is daal, minus a few essential seasonings.
Best made by sautéing the onions, then adding ginger and garlic paste to taste; sautéing fresh chopped tomatoes (no paste); adding spices (turmeric, coriander powder, chili powder, a touch of cinnamon if you like) once the oil has taken on the red color from the tomatoes and the vegetables have a glazed appearance.
Not enough salt in this recipe.
Make a simple chutney with yogurt, green chilies and cilantro.
Was looking forward to this making this, and after seeing the comments, made a few changes...used chicken stock, and, instead of water, one 14oz. can of diced tomatoes and more stock. I used 3 carrots instead of 1, and didn't bother to blend....and added a bag of spinach, finished with grated parm, and it was fabulous.
This is a very tasty recipe but I have two suggestions:
1. There is too much liquid for the amount of lentils; therefore add one or two small potatoes, diced, to give the soup more body.
2. Step 4 - No need for more mess of moving half the soup into another pot; get the same rougher consistency by pureeing in one pot but in short bursts until somewhat, but not entirely smooth.
In the summer, I usually make it with out roasting onion and garlic. I use an extra carrot or two (boiled with the soup before lentils and a few ribs of celery which are squeezed at the end and puree it all together adding a bit more water to thin it out. I end up drinking it cold as a snack some times with yoghurt or lemon. in the winter I make the soup as is written here with sumac and coriander.
Yum yum yum!!!
Great recipe. I always add celery and carrots as well as doubling the cumin . Chicken Better than Bouillon works well. For me, the garlic is optional. Great weekday work lunch.
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