Indian Red Lentil Soup

Lentil soup is usually eaten when one is in need or want of something comforting and inexpensive.  This variation is much the same, except with the added bonus of being quite exotic in flavor, too.  The fragrant Indian spices lighten and brighten the soup’s homey flavor.  Red lentils tend to easily break down into a coarse puree during the cooking process so you should expect a creamier texture than typical lentil soups.


Yields6 ServingsPrep Time10 minsCook Time2 hrs 5 minsDifficultyBeginner

Ingredients

 5 cups water
 1 cup red lentils, uncooked
 1 clove garlic, crushed
 1 tbsp extra-virgin olive oil
 1 cup onions, chopped
 ½ cup celery, thinly sliced
 1 cup carrots, finely diced
 1 ½ tbsp tomato paste
 1 bay leaf
  tsp chili powder
 1 tsp salt
 ¾ (15 oz) can tomatoes, chunky, whole-crushed
 1 tbsp curry powder
 ½ cup parsley or cilantro (optional)

Instructions

1

In a large pot, combine the first 7 ingredients (water, red lentils, garlic, olive oil, onions, celery, and carrots) together, and bring to a boil.

2

Reduce the heat to medium and simmer for about 2 hours, making sure to keep the pot covered so the liquid doesn’t evaporate.

3

Except for the parsley, add the rest of the ingredients (tomato paste, bay leaf, chili powder, salt, tomatoes, curry powder) and let simmer for a few minutes longer.

4

Just before serving, stir in the ½ cup of freshly chopped parsley.

Nutrition Facts

Serving Size 1 cup

Servings 6


Amount Per Serving
Calories 109
% Daily Value *
Total Fat 2g4%
Saturated Fat 0.3g2%
Trans Fat 0g
Cholesterol 0mg
Sodium 406mg17%
Potassium 0mg
Total Carbohydrate 18g6%
Dietary Fiber 6g24%
Sugars 1.4g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 5 cups water
 1 cup red lentils, uncooked
 1 clove garlic, crushed
 1 tbsp extra-virgin olive oil
 1 cup onions, chopped
 ½ cup celery, thinly sliced
 1 cup carrots, finely diced
 1 ½ tbsp tomato paste
 1 bay leaf
  tsp chili powder
 1 tsp salt
 ¾ (15 oz) can tomatoes, chunky, whole-crushed
 1 tbsp curry powder
 ½ cup parsley or cilantro (optional)

Directions

1

In a large pot, combine the first 7 ingredients (water, red lentils, garlic, olive oil, onions, celery, and carrots) together, and bring to a boil.

2

Reduce the heat to medium and simmer for about 2 hours, making sure to keep the pot covered so the liquid doesn’t evaporate.

3

Except for the parsley, add the rest of the ingredients (tomato paste, bay leaf, chili powder, salt, tomatoes, curry powder) and let simmer for a few minutes longer.

4

Just before serving, stir in the ½ cup of freshly chopped parsley.

Indian Red Lentil Soup
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