Traditional Indian Lentil Soup
A smooth, creamy red lentil soup made with simple veggies and warm Indian spices. One pot, easy to make, and great for any day of the week.
Ingredients
- 1 cup 200 g red lentils
- 1 medium tomato (about 120 g, cut into pieces)
- 1 medium onion (about 110 g, cut into pieces)
- ⅓ cup 40 g carrot, cut into pieces
- 1 large potato (about 250 g, cut into pieces)
- 4 garlic cloves
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 tablespoon 14 g butter
- Salt to taste
- 4 cups about 950 ml hot water, or as needed
For garnish
- whipping cream
- chilli flakes
- fresh coriander leaves
Instructions
- Rinse the red lentils 2 to 3 times and drain off the extra water.
- Melt the butter in a large pot on medium heat. Add the onion, garlic, carrot, and potato, and cook for 1 to 2 minutes.
- Add the paprika, black pepper, turmeric, cumin, and salt. Stir, then add the chopped tomato and the rinsed lentils and mix well.
- Pour in 3 to 4 cups of hot water. Cover and cook on medium heat for about 25 to 30 minutes, until the lentils break down and the potato and carrot are fork soft.
- Turn off the heat and let the soup cool for a few minutes.
- Blend until smooth and creamy, using a hand blender or working in batches.
- Add a splash of hot water if it is too thick, and adjust to the texture you like.
- Pour into bowls and top with whipping cream, chilli flakes, and fresh coriander. Serve hot.
Notes
- Rinse the lentils well to keep the soup from turning gummy.
- Add water slowly to reach the thickness you like.
- Store in the fridge up to 4 days, or freeze up to 2 months.
Nutrition
Calories: 290kcal