Skip to main content

Join The Table to earn rewards.

Already a member?

Fall

Red Lentil Soup

by:
January  5, 2015
4 4 out of 5 stars /
1 Ratings4 total ratings /
  • Serves 8
What You'll Need
Ingredients
  • 4 tablespoons olive oil
  • 2 small yellow onion, diced
  • 1 large carrot, diced
  • 2 ribs celery, diced
  • 1 red pepper, diced
  • 1 can (28 oz) diced tomatoes
  • 2 potatoes diced
  • 2 cup red lentils
  • 10 cups water or low-sodium broth
  • 1 teaspoon salt, plus additional to taste
  • 1 tablespoon cumin, powder
  • 1 tablespoon coriander, powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 cup fresh cilantro
  • salt
Directions
  1. Heat the olive oil over medium heat. Add the onion cook for 5 min add carrot, celery, red pepper, potatoes, stir to combine cook for 5min .Add tomatoes and salt, cumin, coriander, paprika, black pepper.
  2. Add the lentils, water or broth, Bring up to a boil, then turn the heat down to low and let simmer, covered until the lentils begin to fall apart about 30-40 minutes.
  3. Turn off the heat, stir in fresh cilantro.

See what other Food52ers are saying.

0 Reviews

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.