Indian · Dinner
Spiced Lentil Soup
A warming vegan soup built from red lentils simmered until they collapse into a thick base, seasoned with cumin, turmeric, ginger and garlic, and finished with a tempered mustard seed and curry leaf tadka. Served with cilantro and lemon wedge alongside steamed rice or flatbread.
$2
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
322Calories
16.4gProtein
8.1gFat
48.6gCarbs
4.8gSugar
16.2gFiber
1180mgSodium
0mgChol
0.9gSat Fat
780mgPotassium
70mgCalcium
5.6mgIron
0mcgVitamin B12
12mgVitamin C
vegan
vegetarian
gluten-free
high-fiber
low-calorie
spice-route
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
rinse red lentils in a sieve under cold running water until water runs clear. Finely chop the onion, mince the garlic, and grate the ginger.
2
Simmer
combine lentils, water, onion, garlic, ginger, turmeric, cumin, coriander and chili powder in a medium saucepan. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered 25 minutes, stirring occasionally, until lentils collapse into thick soup.
3
Bloom
heat vegetable oil in a small pan over medium heat. Add mustard seeds, cumin seeds and curry leaves; fry 30 seconds until seeds crackle and leaves turn crisp.
4
Finish
stir the tadka and salt into the soup off the heat, working quickly so the hot oil sizzles into the lentils.
5
Plate
ladle soup into a bowl, scatter cilantro over the top and serve with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g red lentils
- 960ml960ml water
- 120g120g onion
- 4 cloves4 cloves garlic
- 10g10g ginger-fresh
- 1g1g turmeric-ground
- 2 tsp2 tsp cumin-ground
- 1g1g coriander-ground
- 0.5g0.5g chili-powder
- 30ml30ml vegetable-oil
- 1g1g mustard-seed
- 1212 curry-leaf leaves
- 0.5g0.5g cumin seeds
- 1g1g salt
- 4 tbsp4 tbsp cilantro
- 22 lemon wedge
