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Red Lentil Soup


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Red Lentil Soup


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Red Lentil Soup


  • Prep Time : 15 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 15 min


4 Servings


  • 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 tablespoons 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.


Servings Per Recipe: 4 Servings

Amount Per Serving

  • Calories: 260
  • Total Fat: 8g
  • Sodium: 190mg
  • Total Carbs: 34g
  •     Dietary Fiber: 16g
  • Protein: 13g


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




12 Responses to Red Lentil Soup

  1. avatar says: hrbdoctr

    shalom, tamar: i notice you do not include tadka as the final step in preparing masoor dal soup. oh boy are you missing one of the most delicious finishing touches!

    no mustard seeds? fenugreek seeds? fennel seeds? asafetida? hmmm…

    • What is tadka? Is that when you mix the spices in Ghee and put it in the daal? I do that with my daal, but never with soup. I didn’t really make this one with Masoor dal soup in mind, would you like to submit a recipe for that for us?

      I love Indian cooking but am still a beginner and need to get fenugreek seeds and asafetida, haven’t gotten the nerve up yet.

  2. avatar says: danak

    @Tamar Genger
    This soup was delicious! Thank You!
    I omitted the tomatoes and cilantro.

  3. avatar says: Rivka

    just confirming, I don’t need to saute any of those vegetables before putting them in with the water and lentils?

  4. avatar says: traci

    @ Tamar i left out the oil and added some chicken stock and lemongrass lovely thankyou

  5. avatar says: Bayla

    Made this for friday night and it came out great! Tripled the recipe and got so many compliments. I only had one serving left over! Between the serrano and the paprika it had a bit of a kick (which i liked) but a few guests said it was very ‘spicy’

  6. avatar says: nechama31

    Could you use a bit of Cayenne or red pepper flakes in place of the serranos? I think it will be too spicy if I use the peppers.

    • To be honest I don’t find it comes out that spicy, but they can be left out or as you suggested you can use something else, a small amount of cayenne would probably be best.

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