Tasty and Easy to Make Red Lentil Soup!

Lauren and I made this for dinner the other night and really liked it. It was easy to make and delicious!

Red Lentil Soup

Serves 4
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Meal type Lunch, Main Dish, Soup
Misc Freezable, Serve Hot
Website Food Network
This is a tasty and easy to make lentil soup that we modified a bit from the recipe online. We used vegetable broth instead of water to give it a richer flavor and simmered it down to the point where it was more stewy than soupy. We garnished it with some Greek yogurt and lime juice. You can add fresh cilantro or lemon if you have it!

Ingredients

  • 1 cup Red lentils ((we used 1 bag of trader joes split lentils which was actually about 2.5 cups))
  • 2 cloves Garlic (thinly sliced)
  • 1 Green serrano chile (split and seeded)
  • 1 inch piece of 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 (to taste)
  • Honey (for drizzling)

Note

This is a tasty and easy to make lentil soup that we modified a bit from the recipe online. We used vegetable broth instead of water to give it a richer flavor and simmered it down to the point where it was more stewy than soupy. We garnished it with some Greek yogurt and lime juice. You can add fresh cilantro or lemon if you have it!

Directions

Step 1
Combine the lentils, garlic, chile, ginger, onion, tomatoes and enough water (or vegetable broth) to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further (we didn't need to whisk since the split lentils seemed to break down pretty well already!).
Step 2
Warm the oil in a small saute pan over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the paprika and turmeric. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.