Recipe by Dorit Teichman

Red Lentil Soup with Tomato and Cilantro

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Parve Parve
Easy Easy
2 Servings

No Allergens specified

Red lentils are mildly sweet with a nutty flavor. Cilantro, which gives this comforting soup an exotic appeal, is a good source of iron and magnesium, which may help fight anemia and aid in digestion. Garnish with extra cilantro for bonus detox points.


Red Lentil Soup with Tomato and Cilantro

  • 2 tablespoons Tuscanini Extra-Virgin Olive Oil or coconut oil

  • 1 medium onion, chopped

  • 1 and 1/2 cups dried red lentils, such as Gefen

  • 1 medium carrot, chopped

  • 1/2 cup tomato puree

  • 1/4 cup minced fresh (cleaned) cilantro (or 2 tablespoons dried) plus additional 1 to 2 tablespoons for garnish

  • 1 teaspoon garlic powder

  • 4 cups filtered water or low-sodium vegetable broth (see note)

  • sea salt, to taste

  • freshly ground black pepper, to taste

  • 1/4 teaspoon red pepper flakes (optional)


Prepare Red Lentil Soup with Tomato and Cilantro


Heat oil in a large pot over medium heat. Add onion and sauté three to five minutes, until softened.


Add lentils, carrot, tomato puree, cilantro, garlic powder and water, and bring to a boil. Reduce heat to low and simmer, covered, for 30 to 45 minutes, until lentils are tender.


Season with salt and pepper to taste and optional red pepper flakes. Garnish with additional cilantro.


When using prepared soup broth, look for organic, MSG- and BPA-free broth with less than 140 milligrams of sodium per serving.


Photo by Heather Winters

Red Lentil Soup with Tomato and Cilantro

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Kiva Borsody
Kiva Borsody
1 year ago