Red Lentil Soup
Cuisine: Middle Eastern
Author: Rachel Hanawalt
Prep time: 10 mins
Cook time: 1 hour 5 mins
Total time: 1 hour 15 mins
Dream of warm and distant lands as you take in the exotic aromas of this sweet and savory, lightly curried winter soup.
  • 1 medium sweet onion, diced
  • 2 Tbsp vegetable oil
  • 1 tsp ground cumin
  • ½ tsp paprika
  • ½ tsp ground turmeric
  • 2 cloves garlic, minced (1 tsp dry)
  • 1 Tbsp fresh or frozen ginger, minced (1 tsp dry)
  • 1 14.5 oz can diced tomatoes
  • 4 C low sodium vegetable broth
  • 1 C red lentils
  • 1 Tbsp fresh or frozen cilantro, plus more for garnish
  • 1 cube of Dorot frozen chili peppers or ⅛ tsp dry cayenne (optional)
  • 8 tsp honey for drizzling (use agave nectar for vegan)
  • salt to taste
  1. Cook the diced sweet onion with 2 Tbsp of vegetable oil in a large sauce pan over medium heat until the onions are soft and translucent.
  2. Add the ground cumin, paprika, and ground turmeric to the pot and cook for one minute, until the spices become aromatic.
  3. Add the minced garlic and ginger to the pot, cooking 30 more seconds. I sometimes use Dorot frozen herbs to make this step go faster. Dorot makes garlic, ginger, cilantro, and chili cubes. All of which can be used in this recipe.
  4. Add the diced tomatoes, vegetable broth, and red lentils to the pot. Stir to combine. Turn the heat up to high, bring to a boil, and then reduce the heat and simmer for about one hour. When the soup is done cooking, the lentils will be soft and the soup will be thick.
  5. When the soup is done cooking, stir in 1 Tbsp of cilantro, hot peppers (optional), and salt to taste. Garnish with additional cilantro and drizzle with honey. Serve immediately or cool and refrigerate to be reheated later.
Recipe by Simple Seasonal at