Red Lentil Soup
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
46
Sourness
41
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
2 tbsps
Canola Oil2 cloves
Garlic (thinly sliced)1 medium
Onion (thinly sliced)1 large
Tomato (diced)1 tsp
Cumin Seed1 tsp
Paprika1 tsp
TurmericDirections:
1
Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat
2
Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes
3
Whisk the cooked lentils to release some of their starch and break them down further
4
Warm the oil in a small saute pan over medium heat
5
Add the cumin seeds and cook until they are sizzling and spluttering
6
Stir in the paprika and turmeric
7
Pour the seasoned oil onto the lentils (be prepared for a big sizzle)
8
Stir to combine; sprinkle with salt and a small drizzle of honey
9
Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges