Indian Spiced Red Lentil Soup

  Indian Spiced Red Lentil Soup or Masoor Dal as it’s known in India, is short on ingredients but long on flavor. Soothing and simple to make are just two of the reasons to love this warming soup recipe.

I love winter. To me, there is nothing better than curling up by a fire with a good book and a steaming bowl of Cock -a Leekie soup, Thai Hot and Sour Soup. or this classic red lentil soup.

Lentils are a staple in Indian cuisine and for good reason. Nutritious and quick cooking, they are a blank slate that you can flavor with an almost unlimited variety of herbs and spices!

Ingredients and equipment needed:

• red lentils
• vegetable stock
• ginger and garlic paste
• onions
• canned tomatoes
• serano or jalapeno chile
• dried spices – turmeric, cumin, garam masala and coriander.
• Equipment – knife,f cutting board, small saucepan, large dutch oven or pasta pot.

Red Lentil Soup FAQ’s

How to make Red Lentil Soup:

1. Rinse the lentils – rinsing removes any dirt and debris.
2. Cook the lentils- cooking the lentils in the stock allows them to really absorb flavor.
3. Cook the garlic and ginger paste. – cooking the ginger and garlic paste is a common Indian technique and really allows those flavors to develop.
4. Cook the onion, chile and spices – cooking the spices in oil is also another common indian cooking technique that really helps draw out the flavor and aroma of the spices.
5. Simmer the soup, – add the rest of the ingredients, including the lentils and simmer for 10 – 15 minutes.

Tips for making Red Lentil Soup:

• To get that “long simmered” flavor in a fraction of the time, cook the lentils separately in vegetable stock! The lentils absorb the flavors of the stock without being overcooked!
• You can make this vegetarian lentil soup ahead of time because it re heats beautifully.
• If you’re not a fan of spicy foods, start with 1/4 of a chile. After sauteeing the onions, taste the mixture and if you’d like more spice, add more chile!
• Definitely, don’t skip sauteing the onions and spices and letting them cook on their own. This helps give this Indian lentil soup it’s long simmered flavor!

Now all you need is a fire and a good book!

Other Soup Recipes you may like:

• Gazpacho
• Smoky Tomato Lentil Soup 
• French Lentil Soup
• Red Pepper and Chickpea Soup
• Peanut Soup

Add to CollectionGo to Collections

Print Recipe Pin Recipe

4.67 from 3 votes

Indian Spiced Red Lentil Soup

Using an easy technique, this Indian Spiced Red Lentil Soup boasts long simmered flavor in under 30 minutes. Perfect for vegetarians and vegans alike, it’s a hearty and warming soup. 

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Soup

Cuisine: Indian

Keyword: indian soup, lentil soup, spiced lentil soup

Servings: 4

Calories: 259kcal

Author: Nancy Buchanan

Ingredients

• 1 cup red lentils
• 6 cups vegetable stock divided
• 2 Tablespoons canola oil
• 2 Tablespoons ginger and garlic paste**
• 1 small onion cut into 1/4 inch dice
• 1 fresh serrano chile seeds removed and minced
• 1 teaspoon ground turmeric
• 1 1/2 teaspoons garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon salt
• one 14.5 oz. can diced tomatoes

Instructions

• Rinse the lentils several times until the water is clear. Transfer the lentils to a small saucepan.
• Add 3 cups of vegetable stock. Over medium heat, bring the lentils to a simmer and cook for 15 minutes until the lentils are tender the stock has been absorbed.
• Set aside.
• In a large soup pot, heat the 2 Tablespoons canola oil over medium high heat. Add the ginger and garlic paste and cook for 1 minute. Add the onion and saute for 2 – 3 minutes, being careful not to brown the onion. Add the chile and spices and cook for another two the three minutes until the spices are fragrant.
• Reduce the heat to medium low, cover the pan and cook for 10 – 15 minutes, stirring occasionally until the onions are tender.
• Add the canned tomatoes, remaining 3 cups vegetable stock and lentils. Stir to combine.
• Increase the heat to medium high and bring the soup to a simmer. Cover the pot and simmer for 10 minutes to allow all the flavors to blend.
• ** for the ginger garlic paste, you can purchase ginger garlic paste in indian markets or buy individual containers of ginger paste and garlic paste in your local supermarket. But the easiest thing to do is to add 1/4 cup peeled, chopped ginger and 1/4 cup peeled garlic cloves to a small food processor and process until a paste is formed. Paste will keep about 4 -5 days in the refrigerator.

Notes

Notes:

The keys to making this soup are to cook the lentils separately in the stock! Yes, I know it’s an extra step, but the difference is worth it. The lentils aren’t over cooked!!! 

This soup is on the thinner side. If you like a thicker, chunkier soup, reduce the added vegetable stock by 1 to 1 1/2 cups. 

Since chiles differ in how hot they are, I usually start with about 1/2 of a chile. After sauteing the onions and spices (with the chile!) I give it a little taste. If you think it needs more chile, add a bit more. Definitely easier to add more than to try and make it milder! 

This Indian lentil soup makes a terrific dinner or lunch. Serve with a side of rice or naan bread and a salad or vegetable side dish. 

You can definitely freeze this soup – it reheats beautifully!

 

Nutrition

Calories: 259kcal | Carbohydrates: 35g | Protein: 12g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1996mg | Potassium: 518mg | Fiber: 14g | Sugar: 5g | Vitamin A: 17.5% | Vitamin C: 24.5% | Calcium: 3.2% | Iron: 21.9%

Add to CollectionGo to Collections

Print Recipe Pin Recipe

4.67 from 3 votes

Indian Spiced Red Lentil Soup

Using an easy technique, this Indian Spiced Red Lentil Soup boasts long simmered flavor in under 30 minutes. Perfect for vegetarians and vegans alike, it’s a hearty and warming soup. 

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Soup

Cuisine: Indian

Keyword: indian soup, lentil soup, spiced lentil soup

Servings: 4

Calories: 259kcal

Author: Nancy Buchanan

Ingredients

• 1 cup red lentils
• 6 cups vegetable stock divided
• 2 Tablespoons canola oil
• 2 Tablespoons ginger and garlic paste**
• 1 small onion cut into 1/4 inch dice
• 1 fresh serrano chile seeds removed and minced
• 1 teaspoon ground turmeric
• 1 1/2 teaspoons garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon salt
• one 14.5 oz. can diced tomatoes

Instructions

• Rinse the lentils several times until the water is clear. Transfer the lentils to a small saucepan.
• Add 3 cups of vegetable stock. Over medium heat, bring the lentils to a simmer and cook for 15 minutes until the lentils are tender the stock has been absorbed.
• Set aside.
• In a large soup pot, heat the 2 Tablespoons canola oil over medium high heat. Add the ginger and garlic paste and cook for 1 minute. Add the onion and saute for 2 – 3 minutes, being careful not to brown the onion. Add the chile and spices and cook for another two the three minutes until the spices are fragrant.
• Reduce the heat to medium low, cover the pan and cook for 10 – 15 minutes, stirring occasionally until the onions are tender.
• Add the canned tomatoes, remaining 3 cups vegetable stock and lentils. Stir to combine.
• Increase the heat to medium high and bring the soup to a simmer. Cover the pot and simmer for 10 minutes to allow all the flavors to blend.
• ** for the ginger garlic paste, you can purchase ginger garlic paste in indian markets or buy individual containers of ginger paste and garlic paste in your local supermarket. But the easiest thing to do is to add 1/4 cup peeled, chopped ginger and 1/4 cup peeled garlic cloves to a small food processor and process until a paste is formed. Paste will keep about 4 -5 days in the refrigerator.

Notes

Notes:

The keys to making this soup are to cook the lentils separately in the stock! Yes, I know it’s an extra step, but the difference is worth it. The lentils aren’t over cooked!!! 

This soup is on the thinner side. If you like a thicker, chunkier soup, reduce the added vegetable stock by 1 to 1 1/2 cups. 

Since chiles differ in how hot they are, I usually start with about 1/2 of a chile. After sauteing the onions and spices (with the chile!) I give it a little taste. If you think it needs more chile, add a bit more. Definitely easier to add more than to try and make it milder! 

This Indian lentil soup makes a terrific dinner or lunch. Serve with a side of rice or naan bread and a salad or vegetable side dish. 

You can definitely freeze this soup – it reheats beautifully!

 

Nutrition

Calories: 259kcal | Carbohydrates: 35g | Protein: 12g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1996mg | Potassium: 518mg | Fiber: 14g | Sugar: 5g | Vitamin A: 17.5% | Vitamin C: 24.5% | Calcium: 3.2% | Iron: 21.9%