Red-Lentil Soup

Red-Lentil Soup Recipe
Becky Luigart-Stayner
This creamy lentil soup starts with dried red lentils and is flavored with turmeric, cumin, garlic and a bit of lime juice. 


5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 255
Caloriesfromfat 13 %
Fat 3.8 g
Satfat 0.7 g
Monofat 1 g
Polyfat 1.8 g
Protein 16.9 g
Carbohydrate 40.6 g
Fiber 7.6 g
Cholesterol 0.0 mg
Iron 5.5 mg
Sodium 466 mg
Calcium 45 mg


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)


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.

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.

August 2000
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