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W. Sonoma Indian Red Lentil Soup

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“This recipe is from the Williams Sonoma "Soup for Supper" cookbook. I think it is exceptionally good. While lentil soup is usually comfort food, this variation makes it a bit exotic, too. The fragrant Indian spices lighten and brighten the simple, homey flavor of the soup. Red lentils have a tendency to break down into a coarse puree as they cook, so if you prefer some texture, omit the blender or food processor step.”

Ingredients Nutrition


  1. Pick over the red lentils and discard any misshapen lentils or stones.
  2. Rinse lentils and drain.
  3. In a saucepan over medium heat, melt the butter.
  4. Add the onion and saute, stirring occasionally, until tender and translucent (8 to 10 minutes).
  5. Add the coriander, cumin, ginger, turmeric, and cayenne and stir to mix well.
  6. Reduce the heat to low and cook, stirring occasionally, to release the flavors of the spices (2 to 3 minutes).
  7. Add the lentils and then gradually add the water or stock, stirring constantly.
  8. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer until the lentils are very soft (30 to 40 minutes).
  9. Remove from the heat and let cool slightly.
  10. Working in batches, puree the soup in a blender or food processor.
  11. Return the soup to a clean saucepan and place over medium heat.
  12. Stir in the tomatoes and lemon juice and cook until heated through.
  13. Season with salt and black pepper.

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