Red Lentil Soup

A bright, lightly spicy lentil soup with soft red lentils, carrot, and warm cumin flavor. Blending only part of the pot gives it a texture that is both hearty and smooth, finished with lemon and cilantro for freshness.

Total time: 55 min • Active: 55 min • Inactive: 0 min

Cooking feedbackNo ratings yetCook notes summary and your notes

Cook Notes Summary

No summary yet.

Generated from private cooking notes.

View Recipe Steps

Ingredients

3 tbsp olive oil
1 count onion
2 clove garlic
1 tbsp tomato paste
1 tsp ground cumin
0.25 tsp salt
0.25 tsp black pepper
0.125 tsp chili powder
1 qt chicken broth
2 cup water
1 cup red lentils
1 count carrot
0.5 lemon lemon juice
3 tbsp fresh cilantro

Timeline

Set a meal time in the scratch meal to see clock times

Red Lentil Soup

T-55:00

T-53:00

T-49:00

T-47:00

T-45:00

T-37:00

T-07:00

T-02:00

T-00:00

Heat the olive oil in a large pot over high heat until hot and shimmering.

Add the chopped onion and minced garlic to the hot oil and sauté until golden.

Stir in the tomato paste, ground cumin, salt, black pepper, and chili powder, then cook to deepen the flavors.

Add the broth, water, red lentils, and diced carrot to the pot.

Bring the soup to a simmer over medium heat.

Partially cover the pot, reduce the heat to medium-low, and simmer until the lentils are soft.

Puree about half of the soup, then return it to the pot so the texture stays somewhat chunky.

Reheat the soup if needed, then stir in the lemon juice and chopped fresh cilantro.

Engagement Levels

Continuous

Primary

Occasional

None

Click on any step in the timeline to mark it as complete.

Adapted from cooking.nytimes.com

Red Lentil Soup

Cook Notes Summary

Ingredients

Timeline

Engagement Levels

Your Cooking Notes