Red Lentil Soup

Name: Red Lentil Soup
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp oil; 2 medium onion, chopped; 1 cup carrots; 2 tbsp minced or chopped garlic; 1 tsp ground ginger; 1/4 tsp crushed red pepper flakes; 1 cup red lentils, rinsed & sorted; 15 oz can of diced tomato; 2 cup water; kosher salt; water; 1/4 cup oil; 1 tsp mustard seed; 1/4 tsp ground coriander seed; 1/2 tsp paprika; 1/2 tsp ground cumin; kosher salt

kschothuis @cook_3519299

Sanford, Maine

Serves 4 to 6. Approximately 230 calories per serving.

kschothuis @cook_3519299

Sanford, Maine

Serves 4 to 6. Approximately 230 calories per serving.

Saved

Ingredients

40 mins

6 servings

soup
2 tbspoil
2 mediumonion, chopped
1 cupcarrots
2 tbspminced or chopped garlic
1 tspground ginger
1/4 tspcrushed red pepper flakes
1 cupred lentils, rinsed & sorted
15 ozcan of diced tomato
2 cupwater
kosher salt
water
dressing
1/4 cupoil
1 tspmustard seed
1/4 tspground coriander seed
1/2 tsppaprika
1/2 tspground cumin
kosher salt

Saved

Steps

40 mins

1

Chop up onions and carrots, toss them into the Dutch oven with the oil. Cook until soft.
2

Add garlic, ginger, and red pepper flakes. Sautee until you can smell the spices and the bottom of the Dutch oven becomes browned.
3

Add tomato, lentils, salt, and water. Cover and let simmer for 15 to 20 minites, stirring occasionally to make sure the lentils don't stick.
4

While the soup is simmering, put the quarter cup oil in a small sauce pan on low heat.
5

Warm the oil, and then add mustard seed, coriander, cumin, paprika and salt. Stir occasionally.
6

When lentils have started to break down, turn off the heat for the lentil mixture. Put the lentils mixture into the food processor, and pulse until smooth. Add water as needed to loosen mixture.
7

Serve lentil soup, top with dressing.