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Recipes >> Soup, Stew, Yakhni Recipes > Red Lentil Soup

Red Lentil Soup

Red Lentil Soup
Prep Time
10 Mins
Cook Time

20 Mins
Serves

5
Combine 1 1/3 cups water, red lentils, sugar, turmeric, and broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until lentils are very tender.
Viewed: 14155
Source:  Asian Cooking Magazine
5 Ratings
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Ingredients

  • 2 1/3 cups water, divided
  • 1 1/2 cups dried small red lentils
  • 1 teaspoon sugar
  • 1/4 teaspoon ground turmeric
  • 1 (14 1/2-ounce) can vegetable broth
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1 1/2 cups minced onion
  • 3 garlic cloves, minced
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • Cilantro sprigs (optional)
  • Nutritional Information
  • CALORIES 255(13% from fat)
  • FAT 3.8g (sat 0.7g,mono 1g,poly 1.8g)
  • IRON 5.5mg
  • CHOLESTEROL 0.0mg
  • CALCIUM 45mg
  • CARBOHYDRATE 40.6g
  • SODIUM 466mg
  • PROTEIN 16.9g
  • FIBER 7.6g

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Cooking Directions

  1. Combine 1 1/3 cups water, red lentils, sugar, turmeric, and broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until lentils are very tender. Cool slightly. Place lentil mixture in a food processor or blender; process until smooth. Set aside.

  2. Heat the oil in a large nonstick skillet over medium heat. Add the cumin seeds; cook 30 seconds or until toasted. Add onion and garlic; sauté 10 minutes or until lightly browned. Stir in pureed lentil mixture, 1 cup water, juice, salt, and red pepper; cook until thoroughly heated. Garnish with cilantro sprigs, if desired.

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