Red-Lentil Soup

Red-Lentil Soup
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon vegetable oil
  • 2 1/3 cups water, divided
  • Cilantro sprigs (optional)
  • 1/8 teaspoon ground red pepper
  • 1 ½ cups dried small red lentils
  • ¼ teaspoon ground turmeric
  • 1 (14 1/2-ounce) can vegetable broth
  • + 6 more ingredients
    • 2 tablespoons fresh lime juice
    • 1 teaspoon sugar
    • 1/8 teaspoon salt
    • ½ teaspoon cumin seeds
    • 3 garlic cloves, minced
    • 1 ½ cups minced onion

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...

View full recipe at My Recipes

Comments

Variations on Red-Lentil Soup

  • Red Lentil Soup
    • 1 large onion
    • 1 1/4 teaspoons ground cumin
    • 1/2 cup fresh or canned tomato
    • 1/2 teaspoon salt
    • 2 tablespoons fresh parsley
    • 1 celery rib
    • +5 other ingredients
  • Red-Lentil Soup
    • 1 Turkish or 1/2 California bay leaf
    • 3 1/2 cups reduced-sodium chicken broth
    • 2 tablespoons flat-leaf parsley
    • 3 cups water
    • +6 other ingredients


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