Red Lentil Soup with Indian Spices Print

Serves 4

  1. Sort lentils, rinse in cool water and drain. In soup pot, heat oil and sauté onion for 2 minutes. Add garlic and cook for another minute. Add tomato paste, cumin, salt, pepper and chili powder and sauté 2 minutes longer.
  2. Add broth, 1½ cup water, lentils, carrots and tomatoes. Bring to a simmer, partially cover, and turn heat to medium-low. Simmer until lentils are soft, about 30-40 minutes, Taste and add salt as needed and stir in lemon juice. Serve with a drizzle of olive oil, if desired.
  • 1 cup Petite Crimson lentils
  • 3 tbsp. olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp. tomato paste
  • 1 tsp. ground cumin
  • salt and pepper to taste
  • ¼ tsp. chili powder or more to taste
  • 4 cups chicken broth
  • 1 large carrot, chopped
  • 3 large fresh tomatoes, chopped or 1 can (14.5 oz.) diced tomatoes
  • juice of 1 lemon