Indian Lentil Soup
This Indian Lentil Soup will hit the spot! Don't break the bank buying expensive spices or ingredients. Cheap meals that taste like home can't be beat!
- Prep Time20 min
- Cook Time1 hr
- Total Time1 hr 20 min
For Your Lentil Soup
- 3 cups small yellow/red lentils (you can mix!)
- 5-6 cups water (add more if your soup is too thick!)
- 4 cups chicken stock or vegetable stock
- 3 curry leaves
- 1 cup diced onion
- 8 cloves minced garlic
- 2 teaspoons minced ginger
- 2 chopped jalapenos
- ½ tsp mustard seeds
- 1 tsp coriander seeds
- 2 TSBPs oil
- 1 TBSP butter
- 1 tsp garam masala
- ¾ tsp cumin
- 1 tsp turmeric
- 1 tsp ground fenugreek
- ½ tsp chili powder
- ½ cup tomato puree
- 2 tsps salt
Rinse your lentils thoroughly and drain.
Add the lentils, water, chicken stock, and curry leaves to a large pot. Boil the mixture for 20 minutes.
Prepare the onion, garlic, ginger, and jalapenos while you wait for your lentil mixture boil.
Grind your mustard and coriander seeds into a small bowl.
When your lentil mixture is nearing the 20 minute mark on the stove. Heat the oil and butter in a saucepan over medium-high heat.
Add the ground mustard and coriander seeds. Let the ground seeds and fats (butter & oil) fry for a minute or so.
Add the ginger and let it fry again.
Add the onions and cook until they are see-through.
When the onions are translucent, add your garlic, jalapenos, and leftover spices. Sauteé for a few minutes while stirring to combine everything together.
Finally, add the tomato purée to the saucepan. Cook for 1-2 minutes.
Add the entire onion mixture to the soup pot and season with salt. Stir well and let cook for an addition 10-20 minutes.
You’re done! Now serve with a side of naan or other Indian bread to bring it all together!