top of page

Red Lentil Soup

(by Miriam Babooram)


1 potato

1 onion

1 tomato

1 carrot, grated

1 red chilli, to taste

1 bay leaf

pinch of turmeric

pinch of salt

grind of pepper

red lentils

Dice the potato, onion and tomato into small cubes.

Finely chop up as much chilli as you like.

Place in a pan with turmeric, salt, pepper, and bay leaf.

Add a handful of lentils per person to be served.

Pour in enough water to cover everything by about 1 inch.

Bring to a boil, then lower heat, cover, and simmer for 20 – 25 minutes.

Remove bay leaf and serve in deep bowls.


(Read Rebellious Soup, the story that accompanies this recipe.)

Recent Posts

See All

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

(by Natalie Hirt) (In English, it means an egg omelet, but almost always turned into scrambled eggs for my harried mother.) 5 eggs 2 T. milk olive oil 1 jalapeno, diced (seeds or no seeds, your prefe

bottom of page