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Leslie's Red Lentil Soup

Check out Cooking Dried Beans, Lentils and Peas

1 tbsp (15 mL)               olive oil

1                                    onion, finely chopped

1 clove                            garlic, minced

1 tsp (5 mL)                    ground ginger

2 tsp (10 mL)                  ground cumin

2 tsp (10 mL)                  ground coriander

1 cup (250 mL)               dried red lentils, rinsed

4-5 cups (1 L -1250 mL) vegetable stock or water

2 slices                           lemon

1/2 cup (125 mL)           chopped canned tomatoes

1/4 tsp (1 mL)                cayenne, or to taste

                                      salt and freshly ground pepper, to taste

3 tbsp (45 mL)                chopped fresh cilantro


Heat oil in a heavy pot over medium-high heat. Saute onion and garlic until softened. Stir in ginger, cumin, coriander, and sauté for 1 minute. Stir in lentils and cook for 1 minute, until coated with spices.


Add 4 cups (1 L) stock, tomatoes, lemon slices and cayenne. Bring to a boil. Cover and simmer 45 minutes. Add extra stock if needed.


Discard lemon.


Puree in blender. Season with salt and pepper. Garnish with fresh cilantro.


Recipe source: Margaret Prouse. Used with permission

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