Indian Red Lentil Soup


• 5 cups water

• 1 cup red lentils, uncooked

• 1 clove garlic, crushed

• 1 tablespoon extra-virgin olive oil

• 1 cup onions, chopped

• ½ cup celery, thinly sliced

• 1 cup carrots, finely diced

• 1½ tablespoons tomato paste

• 1 bay leaf

• ⅛ teaspoon chili powder

• 1 teaspoon salt

• ¾ (15-ounce) can tomatoes, chunky, whole-crushed

• 1 tablespoon curry powder

• ½ cup parsley or cilantro (optional)


• In a large pot, combine the first 7 ingredients (water, red lentils, garlic, olive oil, onions, celery, and carrots) together, and bring to a boil.

• Reduce the heat to medium and simmer for about 2 hours, making sure to keep the pot covered so the liquid doesn’t evaporate.

• Except for the parsley, add the rest of the ingredients (tomato paste, bay leaf, chili powder, salt, tomatoes, curry powder) and let simmer for a few minutes longer.

• Just before serving, stir in the ½ cup of freshly chopped parsley.

• Ready in about 3 hours
Makes 4-6 servings


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