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Spicy Lentil Soup
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 369
- Total Fat
- 3 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 3 milligrams
- Sodium
- 21 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 15 grams
- Protein
- 27 grams
Share This Recipe
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 369
- Total Fat
- 3 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 3 milligrams
- Sodium
- 21 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 15 grams
- Protein
- 27 grams
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.
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