Lentil Soup Recipes

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Red Lentil Dahl


  • 1 cup lentils (soaked for 1 hour)
  • 6 cups water
  • 1 each onion, small (chopped)
  • 1 tablespoon butter/oleo
  • 1/2 each green chili (chopped)
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric

Cooking guidelines

Drain and wash lentils in cold water. Place lentils in a saucepan.

Add water, green chili, salt and turmeric. Bring to a boil. Lower heat and simmer 1hour 30 minutes.

Melt butter/oleo in a small frying pan and sauté the onion in it. Add the onion and the butter/oleo to the lentils and boil for 2 or 3 minutes.


Serve with fresh lemon juice. Rice is also a good addition – see next recipe…


You can also add 1/2 cup of mixed veggies, or 1/2 cup of chopped potatoes and cauliflower, or 1/2 cup of green peas.

Red Lentil and Wild Rice Pilaf


  • 2 oz dried red lentils
  • 1/2 cup extra fancy wild rice
  • 6 cups light vegetable stock
  • 2 centiliter garlic (minced)
  • 1 small red onion (diced)
  • 1 cup long-grain white or brown rice
  • 2 tablespoons virgin olive oil
  • 1 tablespoon fresh thyme leaf (chopped)
  • 1/4 cup parsley (chopped)
  • salt and black pepper
  • 1 bunch parsley or thyme for garnish

Cooking guidelines

In a small saucepan, heat 2 cups of the stock to a simmer over medium heat. Add the wild rice and season the stock to your taste, cook until tender – about 35 minutes. Drain and reserve the rice.

Preheat the oven to 375 degrees F. Bring the remaining 4 cups of stock to a boil.

Meanwhile, in a saucepan with a tight fitting lid, heat 1 tablespoon of the olive oil over medium-high heat. Add the garlic and cook until it is golden – about 3 minutes. Add the onion and cook until the edges are brown – about 5 minutes. Add the thyme and white or brown rice and cook about 3 minutes.

Remove from heat and add the boiling stock, stir in the lentils, return the saucepan to the heat and bring the contents to a simmer. Season with salt and pepper to your taste.

Cover the saucepan with heavy duty aluminum foil, and bring the foil down to the surface of the liquid, crimping the edges to seal well. Seal with the lid and transfer the pan to the lower rack of the oven, cooking until the liquid has been absorbed – 15 to 20 minutes.

Transfer to a large bowl. Add the wild rice, parsley and remaining tablespoon of olive oil.


Transfer to serving dish and garnish with sprigs of herbs.


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