Red Lentil Soup

Ingredients

• 1 cup red lentils (washed and soaked in water)
• oil (some, for sautéing)
• 0.5 onion (diced)
• 1 carrot (diced)
• 1 small potato (diced)
• salt (to taste)
• 0.25 tsp turmeric powder
• 0.25 tsp paprika
• 0.5 tsp cumin powder
• 0.5 tsp dried parsley
• 1 tsp corn flour (for thickening the soup)
• 3 cup hot water
• chili oil (for serving on top)
• cilantro (chopped, for serving)
• lemon (for serving)

Steps

1. 1

   Wash 1 cup of red lentils and soak them in water.

2. 2

   Add some oil to a pan. Add the diced half onion, diced carrot, and diced small potato.

3. 3

   Add salt, turmeric powder, paprika, cumin powder, and dried parsley. Sauté for a few minutes, until the vegetables turn light golden brown.

4. 4

   Add the soaked red lentils to the pan.

5. 5

   Add 1 teaspoon corn flour to help thicken the soup.

6. 6

   Sauté for a few minutes.

7. 7

   Add 3 cups of hot water.

8. 8

   Cover the pan and cook over simmering heat until the lentils and vegetables are thoroughly cooked and softened.

9. 9

   Blend the soup with an immersion blender.

10. 10

    Serve the soup with chili oil on top, chopped cilantro, and lemon.

Notes

The source does not specify the amount of oil, salt, chili oil, cilantro, or lemon; add these according to taste. It also does not specify the soaking duration, sautéing durations, or total simmering time.

Nutrition per serving

• soup
• main
• vegetarian
• vegan
• dairy-free
• gluten-free
• blended
• South Asian