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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 324.8
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,538.1 mg
  • Total Carbs: 50.0 g
  • Dietary Fiber: 11.9 g
  • Protein: 19.0 g

View full nutritional breakdown of Red Lentil and Garlic Soup calories by ingredient
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Red Lentil and Garlic Soup

Submitted by: ERNAFLOWER

Introduction

This soup is great topped with toasted cumin seeds for a flavorful crunch, a sprinkling of lemon juice for zest or even a handful of peeled, cubed potatoes tossed in while boiling the lentils. Or you can keep it simple and just enjoy the tender, smashed cloves of garlic melting against your tongue, meaty lentils and a little spicy heat to stir your senses. This soup is great topped with toasted cumin seeds for a flavorful crunch, a sprinkling of lemon juice for zest or even a handful of peeled, cubed potatoes tossed in while boiling the lentils. Or you can keep it simple and just enjoy the tender, smashed cloves of garlic melting against your tongue, meaty lentils and a little spicy heat to stir your senses.
Number of Servings: 2

Ingredients

    1 yellow onion, sliced into long crescents
    2 tsp. olive oil
    4-5 medium garlic cloves
    1 teaspoon cumin seeds
    1 cup red lentils, washed and picked through
    Fistful of cilantro, washed and chopped
    1/4 teaspoon red chili powder
    Salt to taste (about 1 and 1/2 teaspoons)

Directions

1. Peel the garlic cloves and cut in half. Place the cut side down and smash by pressing down with the flat edge of the knife. If you’re worried about too many mouthfuls of smashed garlic, alternatively, you can slice half of the garlic cloves called for and smash the other half. (However, I encourage more mouthfuls of smashed garlic – not less).
2. In a small saucepan, heat about two teaspoons olive oil on medium heat and cook the onions for about 3-4 minutes until translucent.
3. Add the garlic cloves and continue cooking. The garlic should get translucent – not browned/golden.
4. Push the onions and garlic to the sides of the pan and add the cumin seeds in the middle. Cook like this until the seeds are toasted and fragrant then mix with the onions and garlic.
5. Add the lentils, two cups of water* and cilantro. Bring to a rapid boil then cover and reduce the heat to low. After a few minutes, you will need to add an additional cup or two cups of water.
6. Cook for about 10-15 minutes covered until the lentils fall apart. Stir in the red chili powder and salt.
7. Add more water to make the soup more liquid-y and taste for salt and pepper. Make sure you add enough salt or the lentils will just taste flat.
*You can substitute vegetable stock to add even more flavor to the soup, but don’t fret if you don’t have any on hand. There’s plenty of flavor without stock.

This recipe comes from the recipe archive at hungrydesi.com ~ check out this WONDERFUL South Asian Vegetarian food site!!

Number of Servings: 2

Recipe submitted by SparkPeople user ERNAFLOWER.






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