| Total: | 1 hr 30 min |
| Prep: | 15 min |
| Cook: | 1 hr 15 min |
| Yield: | 4 to 6 first-course servings |
Ingredients
- 4 tablespoons unsalted butter
- 1 large Spanish onion, chopped
- 6 cloves garlic, finely chopped
- 3 tablespoons finely chopped peeled, fresh ginger
- 1/2 jalapeno, stemmed, seeded, and chopped
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground turmeric
- 1/4 cup all-purpose flour
- 1 3/4 cups red or pink lentils
- 9 cups chicken broth, homemade or low-sodium canned
- 3 tablespoons minced fresh coriander (cilantro) leaves, plus 12 sprigs
- 1 cup unsweetened canned coconut milk
- 1/4 cup freshly squeezed lemon juice, plus lemon wedges for garnish
- 2 teaspoons kosher salt
- Freshly ground pepper
Instructions
- Heat the butter in a large pot over medium-high heat. Add the onion, garlic, ginger, and jalapeno and cook, stirring, until browned, about 12 minutes. Lower the heat to medium, stir in the coriander, cumin, and turmeric, cook until fragrant, stirring, for 45 seconds. Stir in the flour and cook for 1 minute more.
- Pour in the broth and bring to a boil while whisking constantly. Add the lentils to the thickened broth, lower the heat, and simmer, covered, until very tender, about 45 minutes. Remove from the heat and allow to cool.
- When the lentil mixture has cooled, stir in the cilantro. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and reheat over medium heat.
- Whisk the coconut milk, lemon juice, salt, and season with pepper to taste. Divide among warm soup bowls and garnish with the coriander sprigs. Serve immediately with the lemon wedges.
- Cook’s Note: If making the soup in advance, adjust it’s consistency when re-heating with water or broth, since it has a tendency to thicken as it sits.
- Copyright 2001 Television Food Network, G.P. All rights reserved
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 519 |
| Total Fat | 21 g |
| Saturated Fat | 13 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 25 g |
| Cholesterol | 31 mg |
| Sodium | 1156 mg |
Reviews
I have had many lentil soups and this is the most delicious. You must use fresh cilantro and lemon (even can use a bit more than called for) at the end….that’s the secret. I sometimes put a dollop of “Stonyfields” organic whole milk yoghurt in the middle of the bowl of hot soup…it’s delicious. If you make this correctly, there is no way you will not love it…fabulous and is a family favorite I go back to again and again. Should be 5 star rating everytime…it is that delicious and believe me I know good lentil soup!
I used 2 whole jalapenos chopped fine with seeds,etc, and instead of the spice mixtuer I added 1 1/2 Tbsp. of curry paste and 2 Tbsp of tomato paste. I have to say the soup was delicious and the addition of lemon juice & cilantro at the end made it taste very fresh.
nice recipe, but you need to add some strips of cooked chicken pieces to really complete it. Not sure why she didn’t have any meat in this recipe. I’ve always known it to include chicken or lamb.
Worst Mulligatawny I have ever had!!!
Fabolous recipe, I agree–addictive. I’ve never had a bad Sarah Moulton recipe, I want her back.
i found this recipe to be way to lentily. Not my favorite.
This soup was one of the best I have ever had!! I used yellow split peas instead of lentils and it turned out wonderful. Also, totally agree with the Sandra comment!
This stuff is so good it could be classified as addictive.
It was a Sara Moulton recipe. Kinda makes you wonder why she’s gone and the talentless Sandra Half-Baked is taking up so much air time…