Red Lentil Soup Recipe

Red lentil soup topped with drizzle of coconut milk, chopped cilantro, and garlic in a white bowl with bronze rim on a turquoise surface with a squeezed lime wedge and sprinkles of chopped cilantro.

4.92 — Votes 12 votes

Red Lentil Soup Recipe

This red lentil soup is really something special. The aromatics of onion, garlic, ginger, and carrot build the foundation of flavor that enhances the earthy, nutty notes of the red lentil, all engulfed in a rich and creamy broth with just a hint of spice.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Indian

Diet: Gluten Free

Servings: Servings

Author: Lindsay Bare

Ingredients

For the Soup

3 tablespoons coconut oil or extra virgin olive oil
1 onion, diced
2 garlic cloves, finely chopped
2-inch piece ginger, grated (or 2 ½ teaspoons of dried ginger)
2 large carrots, coined
1¼ teaspoon cumin
2 teaspoons curry powder
2½ cups chicken broth
14.5-ounce can crushed tomatoes
13.5-ounce can full-fat coconut milk
1 cup red lentils
1 teaspoon salt
Pinch of cayenne, for garnish
Cilantro, chopped, for garnish
Juice of one lime, for garnish

For the Garlic Tarka (Optional)

⅓ cup ghee or extra-virgin olive oil
12 cloves garlic, peeled and minced

Instructions

Heat coconut oil in a large pot over medium. Once the oil is warm, add the onions and saute until translucent, about 4 minutes, stirring occasionally.
Add garlic, ginger, and carrots and saute for 1 minute. Then add spices to coat the vegetables.
Add broth, coconut milk (reserving ¼ cup for garnish), crushed tomatoes, salt and lentils. Bring the soup to a low boil, reduce to medium-low, cover the pot and simmer gently until the lentils are tender, but not mushy, 20-25 minutes.
If you're making the garlic Tarka: in a small pot or skillet, melt the ghee over medium-low heat. Add the garlic and cook, stirring occasionally, for 4 to 5 minutes, until the garlic is golden brown (do not let it burn).
Garnish with a drizzle of the garlic Tarka (optional), a ¼ cup of coconut milk, a pinch of cayenne, chopped cilantro, and a squeeze of lime.

Notes

The nutrition facts are per serving and do not include the optional Garlic Tarka.
If you're enjoying this as an appetizer or side, it'll serve 6-8.

Optional Garnishes:

Garlic Tarka: ⅓ cup of ghee or extra-virgin olive oil + 12 garlic cloves, peeled and minced
Plain full-fat yogurt
Drizzle of olive oil
Lemon juice
Fresh parsley

Nutrition