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Red Lentil Soup

Martha Rose Shulman
  • 75 minutes
  • Serves 6

INGREDIENTS

2 tbsp

canola oil or peanut oil

1

medium or large onion, chopped

4

garlic cloves, minced

Salt

2 tsp

cumin seeds, lightly toasted and ground

2 tsp

coriander seeds, lightly toasted and ground

2 tsp

hot curry powder

1 28 ounce can

chopped tomatoes with juice

1 lb

red lentils (about 2 1/8 cups), washed and picked over

2 qt

water or chicken stock

1/4 tsp

ground black pepper (more to taste)

Cayenne to taste (optional)

Juice of 1/2 lime

Chopped fresh cilantro

Thickened yogurt