Red Lentil Soup

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  • Total Time: 0 hrs 10 mins
  • Hands-on Time: 0 hrs 10 mins
  • Makes: 8 servings

This Indian cusine-inspired soup couples diced vegetables with red lentils for a well-seasoned and robust vegetarian meal. Savory with added sweet notes from honey, this lentil soup is best served with a dollop of yogurt or sour cream on top.



    Heat oil in large sauce pan over medium heat. Add onions, celery, carrots, and garlic. Stir and sauté for 5 minutes. Stir in red lentils and cumin, cook for 2 minutes. Make sure lentils are coated with oil. Stir in tomatoes with liquid, honey, dry chicken stock and 8 cups of water. Stir. Season with pepper to taste. Bring to a boil. Cover pan, and reduce heat to medium low and cook for 20 to 25 minutes, or until lentils are soft and soup is thick. If needed, add water to thin soup. Stir in vinegar and season to taste.

    Optional a dollop of yogurt or sour cream on top.

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