62 minutes•Easy•Serves 4
Spicy Red Lentil Soup with Kewpie Mayo
By @chef1
A quick and flavorful red lentil soup, spiced with cumin, garlic, and ginger, finished with a swirl of creamy Kewpie mayonnaise for richness and tang.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●1 cup Red Lentils
- ●2 cloves Garlic
- ●1 inch piece Ginger
- ●1 teaspoon Cumin
- ●4 cups Vegetable Broth
- ●2 cups Water
- ●2 tablespoons Kewpie Mayo
- ●1 tablespoon Lime Juice
- ●1.0g Salt
- ●0.6g Black pepper
- ●4.5g Olive oil
Instructions
- 1Rinse the red lentils in a fine-mesh sieve until the water runs clear.
- 2Mince the garlic and ginger.
- 3Heat all measured 4.5g olive oil; sauté garlic, ginger and cumin for 2 minutes until fragrant.
- 4Add the rinsed lentils, vegetable broth, and water to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are soft and the soup has thickened.
- 5Stir in lime juice and season with salt and pepper to taste.
- 6Divide soup into four servings and top each with one-quarter of the measured 2 tablespoons Kewpie mayonnaise.
Recipe details
- Category
- Soup
- Preparation
- 24 minutes
- Cooking
- 38 minutes
Estimated total: 62 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Prepare measured ingredients: 10 min planning allowance (vegetable_prep)
- simple prep: 5 min planning allowance (simple_prep)
- simple prep: 5 min planning allowance (simple_prep)
- pan preheat: 3 min planning allowance (pan_preheat)
- boil heat: 10 min planning allowance (boil_heat)
- transfer: 2 min planning allowance (transfer)
- transfer: 2 min planning allowance (transfer)
- Chosen 10-minute initial preparation allowance includes implicit chopping and measuring; written preparation is not counted here again.
- Red Lentils: USDA cup portion weight
- Garlic: USDA clove portion weight
- Culinary ginger estimate: 10 g per inch from Woman’s Weekly Food example; thickness varies, not a universal conversion (https://www.nzwomansweeklyfood.co.nz/recipe/lunch/massaman-curry-4967/).
- Cumin: USDA tsp, whole portion weight
- Unspecified cumin uses USDA cumin seed reference.
- Vegetable Broth: USDA cup portion weight
- Water: USDA liter portion weight
- USDA plain tap drinking water; unknown amount includes only documented zeros and omits nonzero sodium.
- Kewpie Mayo: Kewpie Japanese-import manufacturer label accessed 2026-10-22: 1 tbsp (15 g), 100 kcal, 11 g fat, 0 g carbohydrate/fiber/protein, 105 mg sodium. Standard original product reference; regional and reduced-fat products differ. Label zeros are rounded. (https://www.kewpieshop.com/cdn/shop/files/KA_Mayo_Mayo_Import_450g_Back_700x700.jpg?v=1763402199)
- Kewpie Mayo: USDA tbsp portion weight
- Original Kewpie Japanese-import manufacturer label; chosen regional product, other formulations differ.
- Lime Juice: USDA fl oz portion weight
- Table salt; unknown quantity means sodium is omitted, not guessed.
- USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
- Recipe Studio chosen explicit quantity for an ingredient required by the written method.
- Ginger: original amount “1 inch piece”; interpreted as “10 g”. Culinary ginger estimate: 10 g per inch from Woman’s Weekly Food example; thickness varies, not a universal conversion (https://www.nzwomansweeklyfood.co.nz/recipe/lunch/massaman-curry-4967/).
- Olive oil: Recipe Studio chosen explicit quantity for an ingredient required by the written method. Original: not separately listed. Authored: {"item":"Olive oil","amount":"4.5g"}.
- Salt: Chosen weighed edible amount; not an inferred yield from the original count, package or vague amount. Original: {"item":"Salt","amount":"to taste"}. Authored: {"item":"Salt","amount":"1.0g"}.
- Black pepper: Chosen weighed edible amount; not an inferred yield from the original count, package or vague amount. Original: {"item":"Pepper","amount":"to taste"}. Authored: {"item":"Black pepper","amount":"0.6g"}.
- Olive oil: Recipe Studio chosen explicit quantity for an ingredient required by the written method. Original: not separately listed. Authored: {"item":"Olive oil","amount":"4.5g"}.
- Salt: Chosen weighed edible amount; not an inferred yield from the original count, package or vague amount. Original: {"item":"Salt","amount":"to taste"}. Authored: {"item":"Salt","amount":"1.0g"}.
- Black pepper: Chosen weighed edible amount; not an inferred yield from the original count, package or vague amount. Original: {"item":"Pepper","amount":"to taste"}. Authored: {"item":"Black pepper","amount":"0.6g"}.
- Red Lentils: 192 g · USDA reference 174284
- Garlic: 6 g · USDA reference 169230
- Ginger: 10 g · USDA reference 169231
- Cumin: 2.1 g · USDA reference 170923
- Vegetable Broth: 884 g · USDA reference 171583
- Water: 473.18 g · USDA reference 173647
- Kewpie Mayo: 30 g · Food reference
- Lime Juice: 15.4 g · USDA reference 168156
- Salt: 1 g · USDA reference 173468
- Black pepper: 0.6 g · USDA reference 170931
- Olive oil: 4.5 g · USDA reference 171413
red lentils · cumin · ginger · Kewpie mayonnaise
Estimated nutrition per serving
250 calories · 12.3 g protein · 33.9 g carbohydrate · 8 g fat · 5.4 g fiber · 813 mg sodium
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind:
Wednesday
dinner
winter
Requested: 60 min