Red Lentil Soup

Red Lentil Soup



This red lentil soup is an abundant source of iron. A good blood builder and liver cleanser, this soup is mouth-watering.



  • 1 cup red lentils
  • Water
  • 2 teaspoon vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • ½ teaspoon of asafetida
  • 2 large cloves finely chopped
  • 1-2 curry leaves
  • ½ teaspoon turmeric
  • Salt to taste
  • 1 small handful of cilantro leaves
  • Pepper powder


  • Wash the beans properly and soak them overnight in plenty of water.
  • Drain the water next day.
  • To a soup pot add beans and 3 cups of water.
  • Bring it to a boil.
  • Cook for about 30 minutes and keep stirring it in between to prevent sticking.
  • Until the beans become tender keep cooking for about 10-15 minutes more.
  • Now in a small frying pan heat vegetable oil.
  • To it add mustard seeds, cumin seeds, and asafetida.
  • As soon as the seeds pop, put in the garlic, curry leaves, turmeric and masala powder. Mix quickly.
  • Add salt and add more water if required.
  • Add cilantro leaves and serve.




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