Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
roussea@server.uwindsor.caNile River Lentil SoupIngredients (use vegan versions): 1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, minced
1 cup red lentils, rinsed
2 teaspoon ground ginger (I used minced fresh ginger)
2 teaspoon ground cumin
2 teaspoon ground coriander
4 cup water or vegetable stock
2 slices of lemon (1/4 inch thick or so)
1/2 cup canned (or fresh) tomatoes, chopped
1/4 cayenne or to taste
salt and pepper to taste
3 tablespoon finely chopped fresh coriander leaves (
Directions:Heat oil in heavy pot on medium high heat. Saute onion and garlic until softened. Stir in lentils, ginger, cumin and coriander and coat with onion/garlic mixture. Add lemon slices, stock, tomatoes, cayenne, salt and pepper (you can add salt and pepper later, but like to put it in now).
Bring to boil, reduce heat to low, cover pot and simmer for about 45 minutes (it may only take 30 minutes) or until lentils are tender. If you like your soup thin, add more stock.
Take the pot off the burner, discard lemon slices, and puree soup in blender or food processor. Season if you have not already added the salt and pepper. Sprinkle with coriander (cilantro leaves). Alternatively, you can add the cilantro before you put the soup in the food processor.
Serves 4. I usually make a double recipe because this stuff goes fast.
Source: A friend at a party.
This soup is great! I used a bit more tomatoes and a bit less lentils. Also lemon juice instead of slices. One of the best soups I've ever tasted!
Archived comment by: mo
You must try this recipe. A staple in my house for a couple of years now. I cook the lentils separately before adding to 7 cups of veggie broth. Usually use lime slices in place of lemon and no cayenne.
Archived comment by: eleawh
I made this one for shabbat- a success! It is a delicious taste- I just used half red/ half green lentils and added some garlic. I used lime too instead of lemon, as it is more aromatic
Archived comment by: dinah
I can't figure out why this soup got only 3 stars. I think its the best lentil soup I ever ate and it also freezes well. Everyone who's had some also thought it was great.
Archived comment by: spinsyl
Excellent recipe, thank you!
Archived comment by: msTree
is there a difference, taste- or cook-time -wise, between the different colors of lentils?
Archived comment by: rejectedmysoul
Like many others I commend this soup recipe. It is both very good and simple to prepare. It has an appetising appearance and flavour to match. The only very minor changes I made were to use a full cup of chopped tinned tomato (why not use the rest of the can, I thought) and 5 cups of stock. The chili powder was an excellent ingredient. Overall, a highly successful recipe. Thankyou. rejectedmysoul: Different lentils certainly have different flavours and cooking times. Red lentils cook very quickly. I'd like to experiment with this recipe using chana and moong dhals - although not at the same time.
Archived comment by: adagio
I just made this soup for 100 people, and got many compliments on this delicious recipe. Outstanding!
Archived comment by: krhofer
