I don’t know about you, but some days I just don’t feel like eating meat. I want to go for something a little lighter, but still know I’m getting a protein rich meal that won’t leave me hungry.
Say hello to my red lentil soup spiced with cumin, turmeric and coriander… a perfect trio of Indian spices.
This soup is very quick to make and easy to whip up for a weeknight dinner or lunch. The best part is my whole family likes it, which is always a win!Only 30 Minutes for this Delicious Indian Spiced Red Lentil Soup Click To Tweet
Before I take full credit for this soup, I’ll note that the original lentil soup recipe came from a local community food centre in beautiful Toronto – The Stop. They strive to increase access to healthy food in a manner that maintains dignity, builds health and community, and challenges inequality. Their book Good Food for All: Seasonal Recipes from a Community Garden has gorgeous, healthy recipes for each season of the year. It was published a few years back so isn’t in full circulation anymore, but if you manage to get your hands on it you will absolutely be pleased with the mouth watering photography and recipes.
Now on to the recipe!
(This post may contain affiliate links. Disclosure here)
Indian Spiced Red Lentil Soup
TIME: 30 minutes MAKES: 4-6 servings
- 2 tbsp vegetable oil
- 1 cup chopped onion
- 3 cloves of garlic – minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp ground turmeric
- Cayenne pepper to taste
- 375 grams (approx. 1 2/3 cup) red lentils, picked over to remove any stones
- 7 cups vegetable/chicken stock or water (I usually do half stock/half water)
- 2-3 large carrots – medium chopped
- 1 cup finely chopped red pepper
- Salt and freshly ground pepper to taste
- 1 handful finely chopped cilantro (fresh coriander) – optional
- 1/4 cup chopped scallions (green onions) – optional
- 1/4 cup crumbled feta – get Macedonian feta from the deli if you can (it’s creamier, richer and much more tasty than pre-packed feta)
Side note: You may be thinking – Indian spices and feta?! Yes – do it. It’s so refreshing and no wonder my boys like this soup as their bio-mom is Indian and their dad is Greek.
- In a large saucepan heat the oil on medium/high. Sauté the onion and once translucent add the garlic and cook for another minute.
- Add your spices – coriander, cumin, turmeric and cayenne. Stir to combine with onions and garlic.
- Add lentils, stock/water and bring to a boil. Simmer gently, partially covered for 15 minutes. Skim froth off top of liquid if necessary.
- Stir in carrots and red peppers and simmer for another 10 minutes until vegetables are cooked through.
- Stir in salt and pepper to taste.
- Serve into soup bowls. Add crumbled feta on top and cilantro if you wish.
- If you have leftovers the next day, the soup tends to thicken up and is perfect served with rice, similar to an Indian Dal (omit the feta and make sure to add cilantro if having with rice).
- Avocado oil is a healthier choice for high heat cooking, so use this instead of olive oil. I use this brand.
- Double up this recipe and freeze! The soup quality remains intact and you can have it warmed in a saucepan and ready to eat in 15 minutes.
Your spice blend trio – cumin, coriander and turmeric.
Add spices once sautéed onions and garlic are translucent. Stir to fully combine. I add a dash of cayenne pepper, but if you like it hot add more.
Add the lentils, stock and/or water. Simmer for 15 minutes, then add carrots and red pepper and cook for another 10 minutes until veg is tender.
Voila! A warming, earthy tasting soup packed with nutrients.
This is one of my go-to soups. Tell me yours in the comments section below.
Thanks as always for stopping by!
YOU MAY ALSO LIKE:
Like this recipe? Give it a share!Indian Spiced Red Lentil Soup with a Twist - a Perfect Weeknight Meal. Click To Tweet