| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Instructions
- Bring 1 cup red or yellow lentils, 4 cups water, a pinch of turmeric and a 1-inch piece chopped ginger to a boil; simmer 15 to 20 minutes. Whisk vigorously; season with salt. Cook 1 teaspoon cumin seeds, 2 sliced garlic cloves and 2 to 3 dried red chiles in a skillet with 3 tablespoons olive oil over medium-high heat, 2 minutes. Add 1 cup halved cherry tomatoes; cook 1 minute. Stir into the lentils with some chopped cilantro.
Nutrition Facts
| Calories | 271 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 1.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 136 milligrams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 7.5 grams |
| Protein | 14 grams |
| Sugar | 2 grams |
Reviews
This is a good soup, but a bit bland. If you use chicken stock, instead of water, the flavor is wonderful!
I think the cilantro makes the dish. It was different, but good. My picky 6 year old ate it.
They were a tad bland, but after a generous dose of salt and a splash of red wine vinegar, we thought they were great! My two toddlers cleaned their plates.
Maybe I was expecting these to taste Indian, but I found them to be very bland, despite the pepper.