Red Lentil Soup
Updated: Jun 27, 2019
I especially love this recipe, as it incorporates so many fresh flavors and improvements of flavors, such as roasting cumin before using it!
1 cup red lentils, washed and soaked for 1 hour, drained
1 medium onion, thinly sliced
1 large tomato, diced
1 green Serrano chili, split and seeded
1-inch piece ginger, peeled and minced
2 cloves garlic, thinly sliced
2 tablespoons canola oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon paprika
Honey, to taste
Chopped cilantro leaves, for garnish
In a medium saucepan, over medium heat, combine drained lentils, onion, tomato, chili, ginger, garlic, and enough water to cover. Bring to boil, then lower heat and simmer until lentils are tender, about 30-45 minutes. Whisk cooked lentils to release starch and break down further.
In a small sauteé pan, warm oil over medium heat. Add cumin seeds and cook until sizzling and spluttering. Stir in turmeric and paprika.
Pour seasoned oil into lentils. Stir to combine, add salt to taste, and a small drizzle of honey.
Ladle into soup bowls and garnish with cilantro.
Total Fat: 8 g
Saturated Fat: 0.5 g
Protein: 14 g
Total carbohydrates: 37 g
Sugar: 7 g
Fiber: 8 g
Cholesterol: 0 mg
Sodium: 131 mg