Red Lentil Soup

Name: Red Lentil Soup
Ingredients: 1 Tbsp vegetable oil; 1 large onion, coarsely chopped; 2 tsp finely minced garlic*, about 2 cloves; 2 tsp finely minced fresh ginger*, about 1 1/2-inch piece; 2 tsp ground cumin, ideally freshly ground; 2 tsp ground coriander, ideally freshly ground; 1 Tbsp plus 1 tsp curry powder; 3/4 tsp kosher salt; 1/2 tsp dried chili peppers; 2 cups chicken stock or water, plus more if needed (some prefer a lighter, thinner soup); 1 796 ml (28 oz) can whole tomatoes, crushed with the back of a spoon or briefly processed with an emulsion blender; 4 cups red split lentils, picked over (to remove any errant stones) and rinsed; 1 Tbsp freshly squeezed lemon juice; 1 Plain Greek-style yogurt (0% fat or full fat); Chopped cilantro or parsley

www.denisem.ca

Learn how to make Red Lentil Soup with this recipe created by Denise Marchessault.

View full recipe on www.denisem.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.denisem.ca.

Share this recipe:

Cooking tools:

Immersion blender
Microplane
Pizza stone
Rolling pin
Cast iron skillet
Grill
Pot
Oven
Stove
Mixing bowl
Fork
Spoon
Tongs
Chef's knife
Cutting board
Measuring cup
Measuring spoon

Ingredients

1 Tbsp vegetable oil
1 large onion, coarsely chopped
2 tsp finely minced garlic*, about 2 cloves
2 tsp finely minced fresh ginger*, about 1 1/2-inch piece
2 tsp ground cumin, ideally freshly ground
2 tsp ground coriander, ideally freshly ground
1 Tbsp plus 1 tsp curry powder
3/4 tsp kosher salt
1/2 tsp dried chili peppers
2 cups chicken stock or water, plus more if needed (some prefer a lighter, thinner soup)
1 796 ml (28 oz) can whole tomatoes, crushed with the back of a spoon or briefly processed with an emulsion blender
4 cups red split lentils, picked over (to remove any errant stones) and rinsed
1 Tbsp freshly squeezed lemon juice
1 Plain Greek-style yogurt (0% fat or full fat)
Chopped cilantro or parsley