Red Lentil Soup Recipes

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Lentil Soup image

Recipe VIDEO above. Don't settle for a bland lentil soup. Make it right, and you'll have everyone begging for seconds...and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level.

Provided by Nagi@RecipeTin Eats

Categories     Mains     Soup

Time 55m

Number Of Ingredients 15

2 tbsp olive oil
1 onion, chopped ((white, brown, yellow))
2 garlic cloves, minced
1 large carrot (, chopped (about 1 1/4 cups))
2 celery ribs (, chopped (about 1 1/4 cups))
2 cups / 400g dried lentils (, green or brown, rinsed (Note 1))
400g / 14 oz crushed tomato
1.5 litres / 1.5 quarts (6 cups) vegetable or chicken (stock / broth, low sodium)
1/2 tsp each cumin and coriander powder
1 1/2 tsp paprika powder
2 dried bay leaves
1 lemon (zest + juice)
1/4 tsp salt and pepper, (each)
Chopped fresh parsley, for garnish
Warm bread, to serve


  • Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
  • Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
  • Add all remaining ingredients except the lemon and salt. Stir.
  • Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
  • Remove bay leaves.
  • Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
  • Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

Nutrition Facts : ServingSize 421 g, Calories 311 kcal, Carbohydrate 48 g, Protein 18 g, Fat 5 g, Sodium 111 mg, Fiber 22 g, Sugar 5 g


Red Lentil Soup With Lemon image

This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.

Provided by Melissa Clark

Categories     dinner, weeknight, soups and stews, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro


  • In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
  • Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
  • Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
  • Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
  • 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.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 1 gram, Fiber 7 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 210 milligrams, Sugar 4 grams


Red lentil & carrot soup image

This warming and budget-friendly vegetarian soup is perfect packed in a flask for lunch. It's also easy to double the quantities and freeze half for later

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Soup, Supper

Time 25m

Number Of Ingredients 7

1 white onion, finely sliced
2 tsp olive oil
3 garlic cloves, sliced
2 carrots, scrubbed and diced
85g red lentils
1 vegetable stock cube, crumbled
generous sprigs parsley, chopped (about 2 tbsp) plus a few extra leaves


  • Put the kettle on to boil while you finely slice the onion. Heat the oil in a medium pan, add the onion and fry for 2 mins while you slice the garlic and dice the carrots. Add them to the pan, and cook briefly over the heat.
  • Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 mins until the lentils are tender. Take off the heat and stir in the parsley. Ladle into bowls, and scatter with extra parsley leaves, if you like.

Nutrition Facts : Calories 258 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1.6 milligram of sodium


Easy Greek Red Lentil Soup Recipe image

This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.

Provided by Suzy Karadsheh

Categories     Soup

Time 33m

Number Of Ingredients 17

Extra virgin olive oil (I used Early Harvest)
1 large onion, chopped
3 garlic cloves, minced
2 carrots, chopped
3 tsp dry oregano
1 1/2 tsp cumin
1 tsp rosemary
1/2 tsp red pepper flakes
2 dry bay leaves
1 cup crushed tomatoes (from a can)
7 cups low-sodium vegetable broth
2 cups red lentils, rinsed and drained
Kosher salt
Zest of 1 lemon
Juice of 2 lemons
Fresh parsley for garnish
Crumbled feta cheese to serve, optional


  • Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
  • Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
  • Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
  • Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
  • Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!

Nutrition Facts : Calories 340 calories, Sugar 6.8 g, Sodium 878.7 mg, Fat 6.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 56.4 g, Fiber 9.4 g, Protein 18.8 g, Cholesterol 8.4 mg


Lebanese-Style Red Lentil Soup image

This is a wonderful soup that sort of resembles split-pea. I serve it garnished with lemon wedges, and sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!

Provided by Jen Yagoobian Pfister

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 9

6 cups chicken stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
½ teaspoon cayenne pepper
½ cup chopped cilantro
¾ cup fresh lemon juice


  • Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
  • Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
  • Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
  • Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

Nutrition Facts : Calories 276.4 calories, Carbohydrate 39.1 g, Cholesterol 0.6 mg, Fat 7 g, Fiber 9.1 g, Protein 16.7 g, SaturatedFat 0.9 g, Sodium 524.1 mg, Sugar 3 g


Best Lentil Soup image

This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.

Provided by Cookie and Kate

Categories     Soup

Time 55m

Number Of Ingredients 16

1/4 cup extra virgin olive oil
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon curry powder
1/2 teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, lightly drained
1 cup brown or green lentils, picked over and rinsed
4 cups vegetable broth
2 cups water
1 teaspoon salt, more to taste
Pinch of red pepper flakes
Freshly ground black pepper, to taste
1 cup chopped fresh collard greens or kale, tough ribs removed
1 to 2 tablespoons lemon juice (1/2 to 1 medium lemon), to taste


  • Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
  • Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
  • Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  • Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
  • Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
  • Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
  • Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Nutrition Facts : Calories 367 calories, Sugar 10.8 g, Sodium 1375.5 mg, Fat 15.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 47.8 g, Fiber 10.8 g, Protein 14.5 g, Cholesterol 0 mg


Red Lentil Soup image

I used red lentils for the first time in a recipe I tagged in one of the games and loved them. So I started looking around for other recipes. I found quite a few recipes, and inspired by them, created this soup, using ingredients that I normally have at home. While this is probably 4 servings' worth, I find we generally get only two, as we really love soup!

Provided by duonyte

Categories     Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons grated fresh ginger
1 1/2 teaspoons ground cumin
1 medium red onion, peeled and chopped
3 medium carrots, peeled and chopped
3/4 cup split red lentils
5 cups low sodium chicken broth or 5 cups vegetable broth
1/2 fresh lemon (optional)


  • Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
  • Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
  • Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
  • Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any.
  • Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
  • Note: A spoonful of plain yogurt is a nice addition.

Nutrition Facts : Calories 238.4, Fat 5.9, SaturatedFat 1.1, Sodium 126.3, Carbohydrate 32.7, Fiber 12.8, Sugar 4.5, Protein 16.2


Red-Lentil Soup image

Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.

Categories     Soup/Stew     Blender     Vegetable     Dinner     Lunch     Legume     Lentil     Fall     Winter     Healthy     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings (makes 6 cups)

Number Of Ingredients 11

1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 teaspoon ground cumin
1 Turkish or 1/2 California bay leaf
1 sprig fresh thyme
1 cup red lentils (7 ounces), picked over and rinsed
3 1/2 cups reduced-sodium chicken broth
3 cups water
2 tablespoons chopped flat-leaf parsley
Accompaniment: lemon wedges


  • Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.
  • Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. Add lentils, broth, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils are very soft and falling apart, about 30 to 45 minutes.
  • Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.
  • Stir in parsley and season with salt.


Red Lentil Soup Recipe With Vegetables image

This red lentil soup recipe with vegetables is a healthy, hearty, satisfying meal in a bowl. Perfect for a weeknight meal served with crusty bread.

Provided by Cheryl

Categories     Soup

Time 45m

Number Of Ingredients 16

3 tablespoon olive oil
1 large onion
3 carrots, peeled
2 celery stalks
1 potato, peeled
2 garlic cloves, minced ((or 1/4 teaspoon garlic powder))
2 tablespoon tomato paste
1 teaspoon ground cumin or curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: pinch of cayenne, chili powder and/or coriander seed
4 cups (946ml) vegetable stock, broth or chicken broth ((1 box))
1 cup (237m) water
1 cup (200g) red lentils
1/2 large lemon ((lemon zest and juice))
1/4 cup (2 oz) chopped fresh parsley or cilantro


  • PREPARE THE VEGETABLES: Dice carrots, onion, celery, potato. Shortcut: Cut vegetables into large chunks, put in food processor and pulse until roughly chopped.
  • SAUTE VEGETABLES, GARLIC: In a medium-large or large pot, heat oil to medium-high heat. Add vegetables and sauté until softened, about 5 minutes, stirring occasionally. Add garlic and sauté another minute.
  • ADD SEASONINGS AND OTHER INGREDIENTS: Add tomato paste, cumin or curry powder, salt and pepper (and optional seasonings if using). Stir and cook for 2 minutes. Stir in broth, water and lentils.
  • COOK: Bring the soup to a boil. Lower to medium heat or medium-low heat to simmer. Cover pot partially and cook for 30 minutes or until lentils and vegetables are tender.
  • FINISH THE SOUP AND SERVE: Add lemon juice, lemon zest and parsley (or cilantro). Taste and adjust seasonings adding additional salt if needed. Serve with a drizzle of good olive oil on top and additional lemon wedges if desired.

Nutrition Facts : Calories 273 kcal, Carbohydrate 38 g, Protein 12 g, Fat 9 g, SaturatedFat 1 g, Sodium 1074 mg, Fiber 14 g, Sugar 6 g, ServingSize 1 serving


Turkish lentil soup image

Provided by Vidar Bergum

Categories     Vegetarian

Number Of Ingredients 14

3 Tbsp olive oil
1 medium onion, chopped
1 medium carrot, grated
3 cloves garlic, finely chopped
35 g (2 Tbsp) good quality tomato paste
15 g (1 Tbsp) Turkish red pepper paste (acı biber salçası) (or more tomato paste)
1 tsp sugar
180 g (200 ml/⅘ cups) red lentils
1.2 ltrs (5 cups) boiling water or light stock
salt and pepper
1 lemon, cut into wedges, to serve
small handful freshly chopped flat leaf parsley, to serve (optional)
3 Tbsp butter or extra virgin oil (I use a mild one)
1 tsp Aleppo pepper (pul biber)


  • Heat a large thick bottomed pot over medium heat. Add the oil, onion and carrot. Sauté, stirring regularly, until softened but not coloured, 8-10 minutes.
  • Add the garlic, tomato paste, red pepper paste and sugar. Fry, stirring constantly, until aromas fill your kitchen and the tomato and pepper pastes have been cooked through and mixed well with the other ingredients, 1-2 minutes. Add the lentils and give it all a good stir.
  • Add the water and season to taste with salt and pepper. The amount of water is for a fairly thin Turkish-style soup. Reduce the amount to 1 ltrs for a thicker version. Bring to a boil, pop on a lid and turn the heat down to low. Leave to simmer until the lentils are cooked through and starting to fall apart, around 15 minutes.
  • Whizz with a stick blender (or regular blender, making sure not to overfill it). Leave off the heat for a few minutes.
  • Meanwhile, melt the butter (or extra virgin olive oil) in a small pan or pot until melted and bubbling (or hot, in the case of the oil). Take off the heat and stir in the Aleppo pepper.
  • Serve the soup warm with a spoonful of chili butter as well as a sprinkling of freshly chopped flat-leaf parsley, if you like. And don't forget a squeeze of lemon juice.


Red Lentil Soup image

This red lentil soup is a delicious, healthy, winter-warmer giving you three of your five a day! Serve with some crusty sourdough bread for a delicious lunch or supper!

Provided by Alzo17

Time 35m

Yield Serves 3

Number Of Ingredients 9

1 tbsp olive oil
2 medium onions, finely chopped
1 red pepper, finely diced
2 tbsp tomato purée
200g red lentils
2 ham stock cubes (or vegetable, for a vegetarian version)
chilli flakes, to taste
salt and pepper, to season
crusty sourdough bread, to serve (optional)


  • Start by putting the lentils in a sieve and rinsing them under cold water to remove some of the excess starch.
  • Heat the oil in a pot and add in the onions. Turn the heat down to low and leave the onions to gently cook until soft and translucent, about 5-10 minutes.
  • Stir in the tomato purée until all the onions have been coated and cook for about 2 minutes.
  • Next, add in the red pepper and mix in with the onions.
  • In the meantime, dissolve the two stock cubes in a litre of boiling water.
  • Add the red lentils and the ham stock to the pot and stir. Leave the soup to simmer for 10-15 minutes.
  • If you would like to purée the soup, do so now. I like to give it a few quick pulses with my stick blender to remove any large chunks of onion or pepper, but don´t purée it until completely smooth.
  • Season the soup to taste with chilli flakes (if you like a little spice), salt and pepper.
  • Serve hot, with some crusty bread and butter. The soup can also be easily reheated the next day or frozen.


Moroccan Red Lentil Soup image

A warming vegetarian red lentil soup with the flavors of cumin, coriander, paprika, cinnamon and tumeric.

Provided by Julia

Categories     Soup, Dinner

Time 35m

Number Of Ingredients 19

3 Tbsp. extra virgin olive oil
1 large onion, chopped
1 celery stalk, chopped
1 carrot, chopped
3 garlic cloves, chopped
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric
1/2 tsp. sweet paprika
1/4 tsp. ground cinnamon
1/2 tsp. sea salt
Dash of pepper
8 cups vegetable broth, low sodium if possible
1-15oz can crushed tomatoes (or diced tomatoes)
2 cups red lentils, picked over, washed and rinsed until water runs clean
1 lemon, juiced
Pinch of red pepper flakes
4 Tbsp. fresh flat-leaf parsley, chopped
1 Tbsp. fresh cilantro, chopped


  • Heat olive oil in a hutch over or large pot over medium-high heat. Add the onions, carrots and celery and sauté until tender (about 3-4 minutes). Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt and pepper and continue cooking for another 2-3 minutes stirring the whole time.
  • Add the broth, tomatoes, and lentils stir well and heat to a boil.
  • Simmer uncovered on low heat for about 20-25 minutes {until the lentils are tender}, stirring occasionally.
  • Remove the soup from the heat and ladle half of the soup into a large mixing bowl. Carefully blend half of the soup in a separate container with an immersion blender which is a hand blender (or use a blender) in small batches if necessary. Return the blended half of the soup back to the pot and mix well.
  • Stir in the lemon juice, red pepper flakes, parsley and cilantro, cover and cook for 10 minutes. Serve hot with warm pita bread or bread of your choice. Garnish with extra parsley and cilantro if you desire.


Red Lentil Soup image

This red lentil soup is one of my all-time favorite dinners. Sautéed leeks and onions are combined with carrots, celery, crushed tomatoes, chicken broth, and red split lentils (which cook quickly!) to produce a hearty, thick lentil soup that is naturally gluten-free, nutritious, and filling. This soup tastes even better as leftovers and can be frozen and prepped ahead.

Provided by Laura / A Beautiful Plate

Categories     Soups and Stews

Time 1h

Number Of Ingredients 15

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 medium yellow onions (medium dice)
2 medium leeks, white and pale green parts only (rinsed well and medium dice)
3 medium carrots (roughly ½ lb, medium dice)
5 celery stalks (about 6 ounces) (medium dice)
2 large garlic cloves (roughly chopped)
1½ cups red split lentils (rinsed)
1 can (15½ ounces) crushed Italian tomatoes
1 to 2 parmigiano-reggiano rinds
2 dried bay leaves
2 quarts (8 cups) low sodium chicken broth (or vegetable broth)
kosher salt
freshly ground black pepper
freshly grated parmigiano-reggiano cheese (for serving (optional))


  • In a large soup pot, melt the butter and extra virgin olive oil over medium heat until lightly bubbling. Add the onions, leeks, and generous sprinkling of kosher salt, and sauté, stirring occasionally, until the onions and leeks are soft and translucent in color, about 10 to 15 minutes. I place the pot lid on askew, to help trap moisture and ensure the ingredients sweat, soften properly, and don't gain too much color.
  • Add the carrots, celery, and garlic, stirring occasionally, for about 3 to 4 minutes. Continue seasoning the soup lightly with salt and pepper as you add the remaining ingredients. Add the lentils, crushed tomatoes, parmigiano-reggiano rinds, bay leaves, and chicken broth. Stir together and bring to a boil. Reduce the heat to medium-low and slowly simmer, uncovered, for about 30 to 40 minutes, stirring every 10 minutes or so, or until the vegetables are tender and the lentils have cooked through and broken down quite a bit. The soup should be thick and hearty.
  • Blend a small portion of the soup with an immersion blender (or transfer a large ladleful of soup to a small food processor or blender, and puree until roughly smooth). This step is optional, but creates a wonderful texture.
  • Season the soup with salt and pepper to taste. If it tastes at all flat, feel free to add a small squeeze of lemon juice (however, I like it just as it is!). Before serving, remove and discard the bay leaves and parmigiana cheese rinds. Serve hot. Garnish with freshly grated parmigiano cheese, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 201 kcal, Carbohydrate 18 g, Protein 10 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 326 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 7 g


Red Lentil Soup image

Provided by Aarti Sequeira

Time 2h

Yield 4 servings

Number Of Ingredients 13

1 cup red lentils, washed and soaked for 1 hour, drained
2 cloves garlic, thinly sliced
1 green serrano chile, split and seeded
1 -inch piece 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
Honey, for drizzling
Optional garnishes: chopped fresh cilantro, yogurt, lemon or lime wedges


  • Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water 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.
  • 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.

Nutrition Facts : Calories 273 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 131 milligrams, Carbohydrate 37 grams, Fiber 8 grams, Protein 14 grams, Sugar 7 grams


Red Lentil Soup image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
2 onions, chopped
3 cloves garlic, minced
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
Salt and freshly ground black pepper
2 tablespoons tomato paste
7 cups chicken, lamb or beef stock
1/2 cup bulgur
1/2 cup red lentils
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh mint


  • Melt butter in a large pot, add the onions and saute until soft, 5 to 7 minutes. Stir in the garlic, spices, and salt and pepper, and saute another minute to release the aromas. Stir in the tomato paste to blend with the onions, fry 1 to 2 minutes, then add the stock, bulgur and lentils. Cover and simmer until bulgur and lentils are thoroughly cooked and soup is thickened, about 30 to 40 minutes, stirring occasionally.
  • Remove from heat, stir in half of the herbs and sprinkle the remaining half over the soup. Serve immediately with yogurt to garnish.

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Calories 283 per serving
  • Heat oil in a pan, add garlic cloves and saute for a few seconds or until the raw smell of garlic goes away.
  • Next, add the carrot and celery. Saute for about 2 minutes before adding the spices, vegetable bouillon, and salt with around 1 teaspoon of water to avoid burning of spices.

2014-12-27 Red Lentil Soup. goop . Print Recipe. This vegan soup is clean and bright from the cilantro and lime, but robust enough to keep you full between meals. Serves 4 . 2 tablespoons …
Servings 4
Category Beans & Legumes
  • Heat coconut oil in saucepan over medium heat, then add onion and a pinch of salt. Sauté for 10 minutes, or until the onion is translucent and just starting to brown. Add garlic, ginger, cilantro stems and spices and sauté another 2 minutes, until fragrant.
  • Add the rinsed lentils and the water. Bring to a boil, then reduce to a simmer and cook with the lid on for about 20 minutes, or until the lentils are tender. Be sure to stir frequently, as red lentils tend to stick to the pot.
  • When the lentils are cooked, blend the soup, add the lime juice and check the seasoning. This makes a fairly thick soup, so feel free to thin it a bit with water until you reach your desired consistency.

2021-07-13 This is a rustic red lentil soup that's packed with chunks of sweet potato, Italian sausage, and black beans, all simmered in a spicy tomato and coconut stock. One 5 star review by Allrecipes community member Gram of 4 says, "I've been making soup for 50 years and this recipe has become my new favorite."
Estimated Reading Time 8 mins

2021-10-05 Once oil is hot, add in onion, carrot and garlic. Saute until onions are translucent, about 3-5 minutes. Bring heat to medium low and add in ginger, curry powder, cumin, and stir together for 30 seconds. Add the crushed tomatoes, red lentils, split peas, then stir in water/broth.

2021-10-05 A comforting lentil soup made in 3 easy steps: Sauté the vegetables in the Instant Pot in oil for 5 minutes, until softened, stirring frequently. Add the tomato sauce, lentils and seasoning, Pour the vegetable stock on top. Add the Bay Leaf and lemon juice. Close the lid, set to “Sealing” and cook for 7-8 min at Manual High Pressure.

2021-09-17 Add carrots, potatoes, kale, curry powder, salt, pepper, and gochugaru, and cook, stirring frequently, until kale wilts, about 3 minutes. Add lentils, coconut milk, and water. Bring to a simmer ...

2021-09-29 Heat the olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery; sauté until softened, about 5-10 minutes. Add the garlic, spices, and lentils. Stir to combine and let it stay on the heat for just a minute to get the garlic smelling really good.

2021-10-04 Red Lentil Soup Recipe. This creamy vegan red lentil soup is made with tomatoes, carrots, and a range of delicious spices for a comforting and healthy fall or winter dinner. Prep Time 10 minutes. Cook Time 35 minutes. Total Time 40 minutes. Servings 6 servings. Calories 245 kcal. Print Pin. 5 from 2 votes. Ingredients . 2 tablespoons olive oil; 1 white onion , chopped; 2 - 3 garlic cloves ...

2021-10-08 Red Lentil Soup Recipe. October 8, 2021 by Prashmi. My sister makes delicious vegetarian and vegan soups, and one of her favorites for the winter season is red lentil. I make my version using cumin-spiced vegetable broth thickened with cooked red lentils and tofu and lots of garlic and onion. It’s hearty, healthy, and most importantly, tasty! You’ll discover that the red lentils actually ...

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