The red lentil curry soup recipe is the simplest of all the lentil recipes and literally gets ready in no time, you can say in less than 10 minutes. If lentils are presoaked in warm water, it reduces even more of the cooking time. We can keep the recipe very simple or add spices as we like.

Red Lentil Curry Soup Recipe ingredients

Red lentils                 1 cup
Ginger Paste             1 tbs
Garlic Paste               1 tbsp
Chili flakes                1 tsp
Dried-coriander       1/4 tsp
Tomatoes                  1 cup puree
Onion                         1 medium-sized
Salt                             Per taste
Cooking oil               2 tbsp

Directions:
Add 2 tablespoons of cooking oil into a warm pan and sauté the onions till they are golden brown.

Sauté ginger garlic paste for a minute and then add Dried-coriander, chili flakes, tomato puree, and salt per taste.  You can always adjust the salt later.

Cook the mixture till oil starts to separate from the mixture. At this point add the lentils and pour a cup of water, mixed it well.

Cover the lid and let it cook for 5 minutes. These lentils cook so quickly that I have given them the name “emergency lentils”.  literally, they cook in no time.

Simmer the mixture for a few minutes and delicious red lentil curry soup is ready to dish out.

Garnish it with chopped green chili and fresh parsley which is totally optional.

Serving:

For diet-conscious people, a bowl of this soup is a whole meal, and do not use any kind of bread with it. In Pakistan, we generally serve the red lentil curry soup with white rice or chapati/Nan.

Pickled onions and finely chopped onion, green chili, and tomato salad go best with this dish.