Photo: Spicy Lentil Soup Recipe
Ingredients
- 2 cups red lentils, picked over and rinsed
- 1 serrano chile pepper, chopped (remove seeds for less heat)
- 1 large tomato, roughly chopped
- 1 1 1/2-inch piece ginger, peeled and grated
- 3 cloves garlic, finely chopped
- 1/4 teaspoon ground turmeric
- Kosher salt
- 1/4 cup roughly chopped fresh cilantro, plus more for topping
- 1/4 cup Greek yogurt
- Naan or other flatbread, for serving
Directions
Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.
Per serving: Calories 369; Fat 3 g (Saturated 1 g); Cholesterol 3 mg; Sodium 21 mg; Carbohydrate 59 g; Fiber 15 g; Protein 27 g
Photograph by Antonis Achilleos
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 11 reviews
By veriia
MD, USA
on February 13, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
absolutely delicious. I will definitely make this again. I love it when simple ingredients end up coming together well. I prefer sour cream to yogurt and I used about 1 tsp of sugar in cooking.
By superduperkoop
on September 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is super delicious and way easy. I didn't make any changes and it was awesome. It is surprisingly rich. Wow.
By sfek
on September 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was a real winner!!
A great recipe, just needed a little doctoring. If you make one change, I highly recommend making it with homemade chicken stock instead of water. Gives it a real richness.
I up'd the turmeric a bit and added some curry spices, as well.
I made this with a mixture of red and green lentils. FYI, the red lentils cook much faster and turn into a more mushy soup while the green lentils stay more firm.
Read all 11 reviews