Hearty Fall Red Lentil Soup

My lovely red lentils turned green . . .

The average green lentils I find at my grocery store bore me, so you can imagine my excitement when I found a bin of red lentils in the bulk section waiting for me to dump them into a bag and head to the checkout counter.

Hearty Red Lentil Soup

Hearty Red Lentil Soup

As soon as I walked through my front door I set about dreaming up a recipe for my red treasures.

I happily chopped a pile of onions, carrots, and celery, and decided to toss turmeric and garam masala into the mix for a warming effect.

I stirred my sweet red lentils and some broth into the pot, then turned down the heat and let my concoction simmer until the lentils were tender and turned . . .

Red Lentil Soup

Red Lentil Soup

A colorful shade of yellowish-green!

Red Lentil Soup

Red Lentil Soup

Close your eyes and I’m sure you can see the disappointment on my face as I ladled my dream soup into bowls, baffled as to why it wasn’t a colorful shade of red.

Red Lentil Soup

Red Lentil Soup

A quick search of Google didn’t produce a scientific answer as to why my red lentil soup recipe turned green, but this conversation from CHOW was good enough for me – entertaining too.

In the end, it really doesn’t matter. A dollop of Greek yogurt swirled into my soup made me happy again. The next time I’ll add some tomatoes to the batch and see if my lentils stay red.

If you have a better answer to my lentil dilemma, I’d love to hear from you. Happy, healthy cooking!

Hearty Fall Red Lentil Soup
  • 1 ½ tablespoons coconut oil
  • 1 cup onion, finely chopped
  • 1 cup carrots, small chopped
  • 2 cups celery, small chopped
  • 1 tablespoon garlic, finely minced
  • 6 cups vegetable broth
  • 2 teaspoons turmeric
  • 2 cups red lentils, rinsed and drained
  • 1 teaspoon garam masala
  • ¼ cup parsley, chopped
  • ½ lemon lemon juice
  1. In a large pot heat olive oil over medium heat. Add onion, carrots, celery and garlic. Cook for 10 minutes until softened. Add vegetable stock, lentils, turmeric and garam masala. Bring to a boil, reduce heat to medium low and simmer 45 - 60 minutes until lentils are tender. Add more broth as needed to keep a thick consistency.
  2. Add parsley and lemon.
  3. Serve with plain greek yogurt if desired.
Calories: 297
Weight Watchers PointsPlus 6
Total Fat: 3.91g
Cholesterol: --
Sodium: 597mg
Total Carbs: 48.22g
Dietary Fiber: 21.36g
Sugars: 6.14g
Protein: 17.45g
Nutrition Information
Serving size: 6

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  1. says

    Hmm…I’ve used red lentils before but I thought they stayed red. But thinking about it, I was making an Ethiopian inspired dish with tons of berbere (a red spice) so that’s probably why I *thought* they stayed red! Lol, learn something new everyday. Either way your lentil soup still looks super tasty.

  2. says

    I love red lentils! Red lentil soup is one of my favorite comfort foods. Coming to think of it, I always add some canned tomato to red lentil soup, and the lentils tend to stay more pink in color. The dollop of yogurt on top looks delicious!

    • says

      It’s true – Seattle is starting to see a dip in the temperatures. We had a very late and mild summer. Do your red lentils stay red when you cook them?

  3. says

    Oh! You just reminded me that should use up the lentils that I have in the cupboard…yours look beautiful…and a dollop of yogurt sure looks a great way to serve this lentil soup.
    Thanks for the recipe and hope you are having a fabulous week Kristi :)

  4. Solana Beach Chef says

    For me whether its red or green lentils. it is still a worthy recipe and the yogurt toppings is a spontaneous creativity. Did you prepare yourself the gram masala? If so maybe you can share the basics.

  5. says

    I love red (pink) lentils, even though they don’t cook up that way (as you found out!). But they cook so quickly and they’re so tasty. Great in an Indian dal, or a classic lentil soup like yours. Really good stuff – thanks.

  6. Coqui says

    I think you have to keep the pH right to keep the color red. I cook red lentils with a little coconut milk and garlic and they stay red. I suspect that lemon juice bleached your color right out.


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