Red lentil soup

(from eve4031’s recipe box)

Source: New York Times

Categories: gaps, main dish, soup


  • 3 T olive oil, more for drizzling
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 T tomato paste
  • 1 t ground cumin
  • 1/4 t salt, more to taste
  • 1/4 t ground black pepper
  • Pinch of ground chili powder or cayenne
  • 1 quart chicken broth
  • 2 c water
  • 1 c red lentils
  • 1 large carrot, peeled and diced
  • Juice of 1/2 lemon, more to taste
  • 3 tablespoons chopped fresh cilantro


  1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

  2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

  3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

  4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

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