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Red Lentil Soup Recipe

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Looking for a recipe for red lentil soup just like the kind they serve at Alfanoose, a middle eastern restaurant in Manhattan. It's delicious, a little spicy, so flavorful. In searching for recipes, it seems like most use another carb in addition to the lentils (I've seen potatoes, bread, bulgar, and rice in the recipes)--any guesses on which alfanoose uses? And any favorite recipes?

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  1. I've had this soup in Turkey on many occasions. It is very simple to make--called "esogelin" soup, I believe. Cook red lentils about two hours or until soft in water (I use chicken stock). In seperate sauce pan, melt butter, add equal parts flour, cumin, tomato paste, Turkish chile and dried mint. Add to lentils and enjoy. Serve with a wedge of lemon and, if you like, a little browned butter on top.

    1. I don't know that restaurant, but sweet potatoes are a great carb to pair with red lentils in a spicy side or soup . . . Nigella in the NYT does a curry this way just about every year. It's veeerrry good.

      1. Do the red lentils stay red when you cooked them? I tried cooking red lentils recently and was dismayed that they turned a yellow color.

        Thank you!

        2 Replies
        1. re: Rhee

          given the spices I use, and the sweet potato, the whole thing is usually a reddish orange

          1. re: Rhee

            When I make a red lentil soup (onions, lots of cumin) it always turns yellow.

          2. Mine stays red and thickens by itself. Tastes like the best I've had in Turkish restaurants. I'll give you the proportions:

            lb red lentils
            1 qt beef stock
            1 qt veg stock
            1 onion, chopped
            chopped garlic
            1 cup tomato juice
            4 Tbsp butter
            juice of 1 lemon
            2 tsp cumin
            mint
            parsley
            salt
            paprika
            pinch of cayenne

            Saute onion & garlic in butter 10 minutes
            Add lentils, saute a few more minutes
            Add everything else and simmer 1 hour.
            Serve with dollop of yogurt.