Spicy red lentil soup

From It’s been a long time, lentil soup


  • 1 medium yellow onion, chopped
  • 1 medium carrot, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 8 cups chicken broth
  • 3 cups split red lentils, rinsed and drained
  • 2 roma tomatoes, chopped
  • 3 tbsp chopped fresh parsely (or cilantro)
  • 1 tbsp lemon juice
  • 1 tsp cumin seeds
  • 2 tbsp tandoori masala spice blend
  • 1/4 cup light coconut milk
  • salt and pepper to taste
  • 1/4 cup balkan yogourt
  • fresh cilantro to garnish


In a large pot, cook onion, carrot, celery and garlic in hot oil for about 10 minutes, until tender. Add broth and lentils and bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until lentils are tender. Stir in tomatoes and parsely, lemon and spices. Check seasoning and add salt and pepper as needed. Stir in coconut milk and heat through.
Ladle into bowls and drizzle yogourt over top, and garnish with cilantro.

Printable Recipe


  1. It’s been a long time, lentil soup « Soph n' Stuff - February 11, 2012

    […] Spicy red lentil soup […]

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