Roasted Red Lentil Soup

Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

This lentil soup is done in more of an Asian style than some of the others. Goes well with chapatis or pooris and a light salad. Recipe by Nancie McDermott.

Ingredients Nutrition


  1. Heat the mustard seeds and cumin seeds in the oil in a soup pot, stirring constantly, just until the mustard seeds start to pop.
  2. Lower heat and add sesame seeds.
  3. Cook until the sesame seeds become golden, then add garlic, curry powder, cumin, ginger, and pepper, stirring just until fragrant.
  4. Add the lentils and cook for 5 minutes.
  5. Add the onions, celery and carrots, and cook for 1 minute more.
  6. Add broth and water, and bring to a boil.
  7. Reduce heat, cover, and simmer, 30-35 minutes, or until lentils are soft and mash easily with the back of a spoon.
  8. Add the tomatoes and salt and cook another 25 minutes, stirring occasionally.
  9. Check and adjust for seasoning before serving.
  10. Serve hot.
Most Helpful

5 5

This was great! The second time I made this dish I added some red pepper flakes (about a 1/2 tsp.) to give some heat to this spiced soup. Served with flame heated tortillas instead of naan, a dollup of sour cream, and some cilantro. Dreamy...

4 5

This was good! I used split red lentils because that's the only kind I can find and only added 2 cups water (we like thicker soups) but followed all other directions to a "T". We served Roti / Phulkas #90817 on the side, which went really well and added a dollop of yogurt on top. I was kind of surprised that this did not taste more spiced, considering how many/how much spices are in it. I was very happy with the flavor the sesame seeds and the almost caviar-like black mustard seeds bursting in your mouth. Tasty. This is a good recipe.

5 5

Outstanding introduction to lentils for my young boys! Although it wasn't thier "favorite" it was a hit! Delicious flavor, subtle yet aromatic. I did add heapping measureings. Thanks Sue, it's great!