Red Lentil Soup

Red Lentil Soup


  • 1 1/2 cup red lentils
  • 5 1/2 cups water
  • 2 dried peppers or 3-4 Thai peppers
  • 2 clove garlic, minced
  • 1/2 teaspoon turmeric or saffron
  • 1 teaspoon salt
  • 2 Tbs oil
  • 1 tsp cumin seeds
  • 1 cup chopped onions
  • 2 tsps grated fresh ginger root
  • 1 cup chopped tomatoes
  • 2 cups chopped fresh spinach or 4 oz. frozen
  • 2 Tbs. fresh lemon or lime juice
  • 1 2 tsp. garam masala
  • salt to taste


Wash and rinse lentils about 3 times. Place lentils in a medium pot and cover them with water and add rest of ingredients in step 1. Bring to a boil, reduce heat to simmer and cook until lentils are very tender (about 30 minutes). Heat oil in a small pan, add cumin seeds and cook for about 15 - 20 seconds. Stir in onions and ginger and cook until onions begin to brown. Add in tomatoes and spinach and cook for about 5 minutes. Remove hot peppers from lentils and stir in the onion/spinach mixture, lemon juice, garam masala and salt to taste. Serve and add more garam masala if desired.

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