Photo: Red Lentil Soup Recipe
Ingredients
- 1 cup red lentils, washed and soaked for 1 hour, drained
- 1 medium onion, thinly sliced
- 1 large tomato, diced
- 1 green serrano chile, split and seeded
- 1-inch piece ginger, peeled and minced
- 2 cloves garlic, thinly sliced
- 2 tablespoons canola oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- Kosher salt
- Honey, to taste
- Chopped cilantro leaves, for garnish
Directions
In medium saucepan, over medium heat, combine the drained lentils, onion, tomato, chile, ginger, garlic and enough water to cover. Bring to boil, then lower the heat and simmer until the lentils are tender, about 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.
In small saute pan, warm the canola oil over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the turmeric and paprika. Pour the seasoned oil into the lentils (be prepared for a big sizzle). Stir to combine, add salt, to taste, and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro.
SERVES 4
Calories: 273
Total Fat: 8 grams
Saturated Fat: 0.5 grams
Protein: 14 grams
Total carbohydrates: 37 grams
Sugar: 7 grams
Fiber: 8 grams
Cholesterol: 0 milligrams
Sodium: 131 milligrams
Notes:
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 68 reviews
By caglaser_12037427
Scotia, 72
on April 13, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I tried this after getting a good price on a 2# bag of red lentils. I had to improvise some, as I did not have fresh ginger on hand, so instead of that and added salt, I used 1T of ginger-flavored soy sauce and 1t of ground ginger. I also omitted the garlic and hot pepper, as hubby refuses to eat it. I used vegetable stock instead of water. I had to substitute ground cumin, as I did not have the seeds. I fried the spices in oil until they were fragrant, and added them to the soup with a hefty squeeze of honey. DO NOT OMIT THE HONEY! Hubby loved it! Only reason I did not give it 5 stars was because of all the improvising. I believe the original recipe might have been a bit bland as others have stated. Great recipe, though, and I will make it again, this time trying fresh ginger.
By chris350_12076493
boulder, co
on March 06, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was good. I made it because I had pretty much all of the ingredients on hand. I used chicken stock rather than water, extra garlic, and a jalapeno rather than serrano (b/c that is what I had on hand. I also added some lime at the end. Yum!
By brownies7
on February 28, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I loved it, I used a stick blender at the end, very tasty and filling
Read all 68 reviews