Hello, cooking enthusiasts! Today I’m bringing a bit of warmth and comfort from my kitchen to yours with a delightful bowl of Indian-Spiced Lentil Soup. As we’re creeping into the chillier months here in the UK, there’s nothing quite like a steaming bowl of hearty soup to cozy up your evenings.
I’m always amazed by how simple ingredients can transform into something so aromatic and nourishing. Lentils are such a versatile ingredient, and they pack quite a nutritional punch. Plus, they’re a perfect canvas for the mélange of spices that permeate Indian cuisine.
This dish is particularly close to my heart as it brings back fond memories of the time I spent traveling through India a few years ago. The scents wafting through my kitchen as the soup bubbles away remind me of those vibrant street markets brimming with colorful spices and bustling with life.
Creating this lentil soup is a straightforward affair, but the flavors are anything but simple. We start by gently cooking onions with fresh ginger and garlic to lay down a robust aromatic base. Then, in go the spices—cumin, coriander, turmeric, a hint of chili powder, and garam masala—which meld together to create a deeply satisfying fragrance that will make your kitchen smell absolutely divine.
Adding diced carrot and potato not only adds nutrients but also texture and heartiness to the soup. As the lentils cook and soften, they thicken the soup, turning it into a luscious, velvety delight. Squeeze in some fresh lime juice just before serving for a fresh zing that perfectly balances the richness of the spices.
For a little pop of color and extra herbaceousness, I love garnishing with freshly chopped coriander. Each spoonful is like a warm, comforting hug—exactly what we need at the end of a long day.
So, why not give this recipe a try and let the rich flavors transport you to a land of culinary wonder? Whether you’re cooking for the family or just for yourself, this Indian-Spiced Lentil Soup is sure to become a firm favorite.
Do let me know in the comments how it turns out for you, and feel free to share any tweaks you might have made. As always, happy cooking, and keep those kitchen adventures alive!
Ingredients
– 1 tablespoon vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon chili powder
– 1/2 teaspoon garam masala
– 300g red lentils, rinsed
– 1.2 liters vegetable stock
– 400g can of diced tomatoes
– 1 carrot, diced
– 1 potato, diced
– Salt and pepper to taste
– Juice of 1 lime
– Fresh coriander, chopped (for garnish)
Method
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent.
3. Stir in the minced garlic and grated ginger and cook for another 2 minutes, ensuring they are fragrant but not burnt.
4. Add the ground cumin, ground coriander, turmeric, chili powder, and garam masala. Stir continuously for 1 minute to toast the spices.
5. Add the rinsed red lentils to the pot, followed by the vegetable stock, diced tomatoes, diced carrot, and diced potato. Stir to combine all the ingredients thoroughly.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 25-30 minutes, or until the lentils and vegetables are tender.
7. Season with salt and pepper to taste.
8. Before serving, stir in the lime juice to add brightness to the flavor.
9. Ladle the soup into bowls and garnish with freshly chopped coriander.
10. Serve hot and enjoy!
