Red lentil soup from A Good Appetite at The New York Times by Melissa Clark

  • carrots
  • cilantro
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute vegetable broth for chicken broth, and ground cayenne pepper for chili powder.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable broth for chicken broth, and ground cayenne pepper for chili powder.

  • mooo42 on September 28, 2025

    Excellent. Made with water.

  • PennyG on November 28, 2023

    Very nice on a cold evening. I will be adding this to my “soup list!”

  • TrishaCP on January 19, 2019

    This recipe had been on my to do list forever, and it didn’t disappoint. I had it once with mint, and once with cilantro, and while both were good, I really loved the pop of mint with the lentils. I didn’t bother to purée my soup.

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