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Red Lentil Soup With Indian Spices

(recipe, rich boyett)


By Allison Boomer | January 28, 2009


  1. 6 Tbsp. olive oil
  2. 2 onions, finely chopped
  3. 4 cloves garlic, finely chopped
  4. 2 tsp. ground cumin
  5. 2 Tbsp. tomato paste
  6. Salt and pepper, to taste
  7. ¼ tsp. chili powder, or more to taste
  8. 2 qt. chicken stock
  9. 3 cups water
  10. 1 lb. (2 cups) red lentils, rinsed with cool water and sorted to remove any small stones
  11. 2 large carrots, cut into ¼-inch dice
  12. 1 can (about 14 ounces) diced tomatoes
  13. Juice of 1 lemon


  1. 1. In soup pot over medium heat, heat the olive oil. When it is hot, add the onions and cook, stirring often, for 8 minutes. Add the garlic and cook for 1 minute more.
  2. 2. Stir in the cumin and cook, stirring, for 1 minute. Add the tomato paste, salt, pepper, and chili powder. Cook, stirring, for 1 minute more.
  3. 3. Add the stock, water, lentils, carrots, and tomatoes. Bring to a boil, partially cover the pan, and turn the heat to medium-low. Simmer the soup for 30 to 40 minutes or until the lentils are soft.
  4. 4. Add the lemon juice. Taste for seasoning and add more salt and chili powder, if you like.
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