Red-Lentil Soup

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. 

Yield: 5 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 13%
  • Fat: 3.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1.8g
  • Protein: 16.9g
  • Carbohydrate: 40.6g
  • Fiber: 7.6g
  • Cholesterol: 0.0mg
  • Iron: 5.5mg
  • Sodium: 466mg
  • Calcium: 45mg

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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Red-Lentil Soup Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy