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Red Lentil Soup

red lentil soup
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 cup red lentils, washed and soaked
  • 1 medium onion, thinly sliced
  • 1 large tomato, diced
  • 1 green serrano chile, splt and seeded
  • 1-inch piece ginger, peeled and grated
  • 2 cloves garlic, thinly sliced
  • 2 tablespoon canola oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • kosher salt
  • cilantro, chopped


In a medium pot, over medium heat, combine the drained lentils, onion, tomato, chile, ginger, garlic and enough water to cover. Bring to boil, then lower the heat and simmer until the lentils are tender, about 30 to 45 minutes.  Optionally you may blend with an immersion blender at this point to break up the lentils a bit more, then leave over low heat.

In small saute pan, warm the canola oil over medium heat. Add the cumin seeds and cook until they are sizzling and sputtering. Stir in the turmeric and paprika. Pour the seasoned oil into the lentils (be prepared for a big sizzle). Stir to combine, add salt, to taste. Ladle into soup bowls and garnish with cilantro.