Red Lentil Soup

Leslie's Featured Recipes, Soups.
Don't be fooled by their red hue - when cooked, red lentils turn pale yellow.  And unlike many other pulses, red lentils are very quick to cook.

Red Lentil Soup


Quantity Ingredients
2 tbsp / 25 ml olive oil
2 cups / 500 ml chopped onion
2 cloves garlic, crushed
6 cups / 1.5 L water
1 cup / 250 ml red lentils
1 tsp / 5 ml course sea salt, or to taste
1/2 tsp / 2 ml ground cumin
1/2 tsp / 2 ml turmeric
1/4 cup / 50 ml freshly squeezed lemon juice
Fresh cilantro, chopped


Heat oil in a large saucepan over medium heat.  When pan is hot, add onions and sauté for about 8 minutes.  Add garlic; sauté for another minute.

Add water, lentils, salt, cumin and turmeric.

Cover and bring to a boil; reduce heat and simmer for 30 minutes, or lentils are soft.

Remove from heat; purée with a hand blender until smooth. Stir in lemon juice. Garnish with chopped cilantro.

Serves 6.

Nutrition Facts

Serving Size Per 1 cup (250 ml) serving
Calories 178
Cholesterol 0
Carbohydrates 26
Fiber 4
Protein 9
Fat 5
Saturated Fat 1
Trans Fat 0
Sodium 399

Source: Leslie Beck's Healthy Kitchen