Red Lentil Soup


Soup, Chili & Stew
Red Lentil Soup

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    Servings and Ingredients

    Serves 6
    6 c. low-sodium chicken broth
    1 ½ c. red lentils, rinsed and picked over for small stones and shriveled lentils
    1 small onion, grated
    ¼ tsp. ground cumin
    generous sprinkling of cayenne, to taste
    chopped fresh parsley, optional
    croutons, optional


    1. Place the broth, red lentils, onion, cumin and cayenne in a medium saucepan and simmer, partially covered, until lentils are soft, about 30 minutes.
    2. Pour the soup into a blender or the work bowl of a food processor fitted with a metal blade and process until smooth. (You may have to do this in batches)
    3. Return soup to the pan and simmer until it is the desired thickness, stirring frequently. (Some people like this soup almost spreadable, but be careful not to let it burn.)
    4. Garnish with chopped fresh parsley and/or croutons, if desired.

    Nutrition facts


    190 Calories per serving

    Amounts Per Serving

    • Total Fat: 1g
    • Cholesterol: 0mg
    • Sodium: 59mg
    • Total Carbohydrates: 30g
    • Protein: 15g

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