Red lentil soup with lemon [Melissa Clark] from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 163) by Amanda Hesser

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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

  • Beck001 on November 21, 2025

    Such an easy quick soup that tastes good. It’s the type of soup to experiment with. We have on repeat given how easy it is

  • 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.

  • nyb34 on March 06, 2017

    Delicious! I've made it twice in the last month, each time adding chopped kale at the end to make it a bit hardier. Will repeat again and again!

  • PinchOfSalt on March 26, 2015

    Made this again. 1 teaspoon of Aleppo pepper in place of the chili powder was perfect. All of the juice from a small lemon was good, a bit more might have been better. Yum!

  • PinchOfSalt on March 14, 2015

    Made this using Aleppo pepper in place of the chili powder. Very tasty and satisfying - a definite winner. Don't forget to add the cilantro at the end and to add enough lemon juice. They are essential. This is an easy recipe that cooks in no time once you have done the modest amount of prep work. A keeper, for sure!

  • L.Nightshade on March 13, 2011

    A very easy and attractive soup. After a few minutes prep, cooking time is only one half hour. The red lentils and carrots make it a pretty color, sparked by the cilantro and a dusting of chili powder. The sweetness of the carrots is balanced with the tartness of lemon juice and the earthiness of cumin. A shot of color and flavor for a winter day. Tried it in the slow cooker, not very successfully.

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