Lentil Soup Recipe
Lentil Soup is a warm and comforting soup made using red lentils, vegetables and basic spice powders. It is mostly made on cold days, rainy evenings or when you want something light but filling too. The soup has smooth texture and mild spice level which makes it easy to drink and easy to digest. This is protein rich appetizing choice before a meal and often relished with toasted bread.
Servings2
Ingredients
- ½ cup red lentil (masoor dal)
- 3 cups water
- 1 tablespoon olive oil
- 4 garlic cloves
- 1 medium sized onion
- 2 medium sized carrot
- 1 big tomato pureed
- ¼ teaspoon turmeric powder
- ½ teaspoon pepper powder
- 1 ½ teaspoon red chili powder
- ½ teaspoon garam masala powder
- salt to taste
- chili flakes
- coriander leaves
Instructions
- To a large pot heat 1 tablespoon olive oil, add 4 garlic cloves and 1 medium sized onion roughly chopped.
- Saute until it turns golden then add 2 medium sized carrots roughly chopped.
- Saute for 2 minutes then add tomato puree made from 1 big tomato.
- Saute until raw smell of tomatoes leave at least for 3 minutes then add ½ cup red lentils rinsed and drained.
- Add salt to taste, ¼ teaspoon turmeric powder, ¼ teaspoon pepper powder, 1 and ½ teaspoon red chili powder and ½ teaspoon garam masala powder.
- Give a quick saute.
- Add 3 cups hot water. Let it boil.
- Once it starts to boil close with lid and cook covered for 20 minutes.
- Check if carrot and lentils are cooked. Switch off.
- Using an immersion blender blend until smooth.
- Switch on and add ¼ teaspoon pepper powder. Check and adjust seasonings at this stage.
- Boil for 2 minutes and switch off. Adjust consistency according to your preference.
- Enjoy hot with olive oil drizzled, sprinkle chili flakes and coriander leaves.
Video
Notes
- Lentil cooking – I just cook the lentils till soft and mushy so that it is easily blended. If lentils are under cooked, the soup will not blend smooth.
- Blending – I blend using stick blender for smooth texture. Mixer jar can also be used, but blend carefully and in batches only after cooling down the mixture.
- Spices – I don’t add too much chilli powder here. Pepper itself gives enough heat and warmth to the soup.
- Water – I add water slowly while cooking. If you add too much water, soup will become very thin so adjust accordingly.
- Final boil – I boil it for few minutes again after blending. This helps all the flavors to come together better.
Nutrition Facts
Lentil Soup Recipe
Amount Per Serving (150 ml)
Calories 286
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 130mg6%
Potassium 777mg22%
Carbohydrates 41g14%
Fiber 17g71%
Sugar 6g7%
Protein 14g28%
Vitamin A 10865IU217%
Vitamin C 12mg15%
Calcium 86mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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