Indian Lentil Soup Recipe

Name: Indian Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound red lentils (see Note); 3 tablespoons extra-virgin olive oil; 1 small yellow onion, minced; 1 celery rib, minced; 2 cloves garlic, minced; 1 serrano chile, seeded and minced; 1 teaspoon sweet paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon ground turmeric; 1 1/2 cups peeled, seeded, and chopped plum tomato (fresh or canned); 1 bay leaf; Kosher salt; 2 tablespoons chopped cilantro, plus more for garnish; 1 teaspoon garam masala (Indian spice blend)

Servings: persons

1 pound red lentils (see Note)
3 tablespoons extra-virgin olive oil
1 small yellow onion, minced
1 celery rib, minced
2 cloves garlic, minced
1 serrano chile, seeded and minced
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 1/2 cups peeled, seeded, and chopped plum tomato (fresh or canned)
1 bay leaf
Kosher salt
2 tablespoons chopped cilantro, plus more for garnish
1 teaspoon garam masala (Indian spice blend)

1
Put the lentils in a large pot and cover with cold water.
2
Swish with your hand to release surface starch, then pour off the water.
3
Repeat this rinsing and draining until the water runs clear.
4
Cover the lentils with 2 quarts cold water.
5
Bring to a simmer over medium heat, skimming any foam.
6
Reduce the heat to maintain a gentle simmer and cook, uncovered, until the lentils are tender and beginning to fall apart, about 15 minutes.
7
In another large pot, warm the olive oil over medium heat.
8
Add the onion, celery, garlic, chile, paprika, cumin, and turmeric and saute until the vegetables are soft, about 10 minutes.
9
Add the tomato and bay leaf and cook, stirring, until the tomato softens and the juices thicken, about 5 minutes.
10
Stir in the cooked lentils and their liquid.
11
Add 1 tablespoon salt.
12
Simmer for 10 minutes, then stir in the cilantro and garam masala and taste for salt.
13
Simmer for 5 minutes to blend the flavors.
14
Serve immediately, garnishing each portion with a little additional chopped cilantro.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound red lentils (see Note), 3 tablespoons extra-virgin olive oil, 1 small yellow onion, minced, 1 celery rib, minced, and more.

Yes, Indian Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Lentil Soup

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