By Martha Rose Shulman
- Total Time
- 1 hour 15 minutes
- Rating
- 5(1,210)
- Notes
- Read community notes
Red lentils are a beautiful color orange when dry, but they become a rather drab yellow when they cook. This can be disappointing, until you taste the lentils.
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Learn: How to Make Soup
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Ingredients
Yield:Serves 6
- 2tablespoons canola oil or peanut oil
- 1medium or large onion, chopped
- 4garlic cloves, minced
- Salt to taste
- 2teaspoons cumin seeds, lightly toasted and ground
- 2teaspoons coriander seeds, lightly toasted and ground
- 2teaspoons hot curry powder
- 1(28-ounce) can chopped tomatoes with juice
- 1pound red lentils (about 2⅛ cups), washed and picked over
- 2quarts water or chicken stock
- ¼teaspoon ground black pepper (more to taste)
- Cayenne to taste (optional)
- Juice of ½ lime
- Chopped fresh cilantro
- Thickened yogurt
For Garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
440 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 64 grams carbohydrates; 11 grams dietary fiber; 11 grams sugars; 27 grams protein; 1314 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
Heat the oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, ½ teaspoon salt, the cumin, coriander, and curry powder. Stir together for about a minute, until the garlic is fragrant, and stir in the tomatoes with their juice. Bring to a simmer and cook, stirring often, for 10 minutes, until the tomatoes have cooked down slightly. Add salt to taste.
Step
2
Stir in the lentils and water or chicken stock. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste and continue to simmer for 15 to 30 minutes, until the lentils have fallen apart and thickened the soup. Using the back of your spoon, mash the lentils against the side of the pot to thicken the soup further. Add the pepper, taste, and add cayenne if you want more spice. Taste and adjust salt. Stir in the lime juice.
Step
3
If you wish, puree with an immersion blender or in batches in a blender, holding a towel over the lid to prevent hot soup from splashing out, and return to the pot. Heat through and serve, topping each bowl with a dollop of yogurt and a generous sprinkling of chopped cilantro.
- When I was developing this soup, I served it two ways: as a rustic, thick lentil and tomato soup, and as a puree. My ten-year-old son liked it better as a thick lentil soup, and I preferred the texture and especially the look of the puree. You can try it both ways.
Ratings
5
out of 5
1,210
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Cooking Notes
Emily B
I have made this soup many times and it is foolproof. I usually use vegetable broth instead of chicken and vary the spiciness depending on the audience. Accompanied by some warm muffins or focaccia, it's perfect to bring to a friend who is ill or has had a baby.
Hazel
Used scant tsps of coriander and cumin because I used ground. Not quite enough. 30 minutes total cook time was sufficient for lentils. WARNING: Rinse lentils immediately prior to adding to pot. I left mine in strainer for about 15 minutes and they stuck together. Had whole lentils for first day, puréed remaining for next day's lunch. We like both. Some drops of Tabasco at end brightened flavor along with the lime (required).
Bicka
I've made this a few time using regular lentils and while the color may not be great, the flavor is. Instead of lime juice, I use apple cider vinegar and add sliced cooked sausage at the end. I also blend only half to leave a thicker chunky texture.
Figaro
I've been making this soup for a number of years and it never fails to please. Toasting and grinding the spices is essential, providing depth of flavor not achieved with ground spice. I also toast the curry powder. A can of good quality crushed tomatoes eliminates the immersion blender. We like the slightly coarse texture. This is always better the 2nd day and I've brought it to numerouse pot lucks at my sailing club. Never any leftovers! Serve with toasted pita or naan bread.
sarah k
Made twice, both times I puréed at the end. It was good the first time, but the second time, I stirred in some coconut milk after the initial covered simmer, and that took it over the top!
Martha Rose Shulman
You can make a brown lentil soup using the same ingredients and it will be good. But it won't be the same soup -- different color and texture. Still, the recipe will work.
trowe2
Used 1 T of all spices (used Vadouvan curry powder) and added Aleppo pepper. After sautéing onions, carrots, garlic and spices, cooked down tomatoes as indicated. Cooked lentils in pressure cooker for 9 minutes with natural release. Used key lime juice. Excellent balance of flavor and heat.
Rebecca R
Other variations:- I halved the amount of tomatoes and added grated ginger when I added the garlic - great extra flavor.- When I've made this soup to blend, I've added spinach after I turn off the burner, and let it wilt for a few minutes before batch-transferring the soup to the blender.
Rose
Oh my. I made this for the first time and just had my first taste. Even without the lime juice and garnishes (which I am holding off on till the evening I serve it) this soup is sublime. And it is so healthy! This will be the start of dinner come Friday, along with salad and thick slices of homemade challah. I held back on the broth, adding about 1.5 quarts rather than 2, and I am happy with the consistency. I will be making this again and again. Thank you Ms. Shulman!
Alyson Hardin
This has become a go-to in my kitchen; nutrient-dense, high in plant-based protein, excellent flavor and easy to prepare. Do not fail to toast the seeds, and try coconut oil for another flavor dimension. Lime juice is essential, but I don't always use the curry. If you don't use curry, it's a nice base for adding shredded chicken, tortilla strips, avocado, etc. (or do that with the curry if it suits!)
Cynthia
I add diced potatoes, turnips and/or celeriac or rutabaga plus lots of celery along with the lentils. Great way to get your winter veggies in.
Susan
definitely toast the the spices. After tasting, also added some smoked paprika and red wine to add more flavor. Pureed , more elegant for a big crowd party. A keeper.
Sandra Bates
Great soup, used home made vegetable stock and lemon zest in lieu of salt because of a family member on a no salt diet. Next time will also try the grated ginger.
Leslie
Excellent soup. The perfect companion for a slice of crusty homemade quarantine bread.
Cathy
This is worth cooking just for the smell coming from the pot when warming. The soup is fabulous. Have some yogurt on hand to add for people who don't like spicy. I thought it was perfectly balanced.
CW
Just delicious. I use Knorr vegetable bouillon as stock for all my soups. Works very well with this as well as others.
Amy H in Brooklyn
I am a connoisseur of red lentil soups and this one has quickly become a favorite!
tiesl
Absolutely outrageously good. The flavors come together very well. Used ground spices.
Mr booboo
Super easy and filling
Silvergirl
This was my first time making this soup. It is easy and excellent. My only departure from the recipe was the addition of some chopped Chinese celery I bought at the Mekong market. It will not be my last time making this. Delicious!
mabw
Easy and tasty! Added shredded chix breast bc I had it. 30 min 15 then blend a bit. Added chopped cilantro stems at end. With yogurt dollop and more cilantro
Teri C.
Delicious! Disclaimer: I don't consider myself a very skilled cook. I doubled all the spices and used powder (didn't toast them) and doubled the garlic. Otherwise followed instructions. At one taste point, there was a bitter after-taste, but a little brown sugar, some apple cider vinegar and adding 2 limes resolved it. Served as-as over brown rice. My picky, spice-loving husband gave it his seal of approval, so I'm stoked!! Will make again soon!!
Robin
It was four stars for me, then I added the cilantro, yogurt and lime. Now I’m at fiveI liked what cayenne did for it, too, I also added mushroom powder, MSG, and some ground flax seeds
Paul
I used tomato sauce instead of diced tomatoes with juice. It turned out more purée like and delicious!
Toni
My soup loving family said this was “The Best Soup” ever. I added chopped carrots and celery with the onion and a can of chopped tomatoes. I also added some leftover chicken sausage which transformed the soup into a meal. Will definitely make this again.
Sharon D
Delicious, easy to make, and for a hearty soup, cooks in a short time. Best part of all, is my apartment smells of cumin and curry for hours and hours.
Brown-Katz
This is a delicious soup and typical of the Turkish gold standard version I love. I don’t think it needs the hot curry powder - the ground toasted cumin and coriander suffice. And instead of the cayenne (which can add too much heat), I added about 1/2 teaspoon Aleppo pepper. This provides some spiciness but more like spicy paprika. I used only 12oz tomatoes so as not to mask the lentils and spices. Finally, I used a blender to produce a veloute-smooth texture and ended with a spritz of lime.
julianne flora
We LOVE this soup..thank you for featuring it in time to freeze extra for after holiday guests. To save space in my little freezer, I added the second set of liquids (stock and water) after defrosting. That worked out just fine. Yummy.
Mike C
Made as directed and it came out great. Pureed at the end with an immersion blender. The cilantro and yogurt really wake it up. I wonder about adding some fried shallots or croutons to add some texture?
KitchenWitchoftheWest
Delicious and adaptable. My curry powder wasn’t very fresh so I used a much greater quantity, and I added diced celeriac and a potato that needed a home. I will make this again soon, with or without added veggies.
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