Indian Red Lentil Soup Recipes

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INDIAN RED LENTIL SOUP



Indian Red Lentil Soup image

Hearty, cozy, meatless. This Indian red lentil soup, also known as Bombay Dal Soup, is made with warming spices that are commonly found in Indian cooking for a perfect meal on a cold day.

Provided by Pavani Hideout

Time 25m

Number Of Ingredients 16

1 tbsp Oil
1 cup Red Lentils (Masoor Dal)
1 Medium Onion (finely chopped)
2 Medium Tomatoes (chopped)
2 Garlic Cloves (crushed)
1/2 tsp chili powder
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
To taste Salt Pepper
2 tbsp lemon juice
2 tsp Oil
1 tsp chana dal
1 tsp urad dal
1/2 tsp Crushed Pepper Flakes (optional)
2 ~3 cups Baby Spinach
To taste salt

Steps:

  • Heat the oil in a pressure cooker. Add onions and garlic and cook till the onions turn translucent.
  • Next add the tomatoes, chili powder, ground cumin, ground coriander, salt and pepper. Cook till the tomatoes are mushy.
  • Add lentils and 21/2~3cups of water. Close the lid and cook for 2~3 whistles. Let the pressure come down naturally.
  • Open the lid and whisk the lentils until smooth. If the soup looks too thick, add some water and simmer until heated through.
  • Taste and adjust the seasoning. Stir in the lemon juice.

INDIAN SWEET POTATO AND LENTIL SOUP



Indian Sweet Potato and Lentil Soup image

Lentils, sweet potatoes, onions, and spinach are a few simple vegan ingredients are cooked with aromatic and flavorful Indian spices to quickly create an utterly delicious and hearty meal. Thanks to our family friend Wendy for this keeper!

Provided by Queen Bee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion, minced
6 cloves garlic, minced
2 pinches red pepper flakes
½ teaspoon ground turmeric
1 ½ teaspoons garam masala
1 cup lentils
4 cups vegetable broth
2 sweet potatoes, peeled and cut into 1/2-inch cubes
4 cups chopped fresh spinach
1 pinch salt to taste

Steps:

  • Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes.
  • Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes.
  • Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 63.7 g, Fat 4.9 g, Fiber 20.9 g, Protein 16.9 g, SaturatedFat 0.7 g, Sodium 553.5 mg, Sugar 10.5 g

INDIAN-STYLE RED LENTIL SOUP



Indian-Style Red Lentil Soup image

Make and share this Indian-Style Red Lentil Soup recipe from Food.com.

Provided by Boomette

Categories     Grains

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 onion, chopped
2 garlic cloves, finely chopped
1 carrot, finely chopped
3 tablespoons butter
1 teaspoon curry powder
1 tablespoon fresh ginger, grated
5 cups chicken broth
1 cup coconut milk
2 tablespoons tomato paste
3/4 cup red lentil
salt and pepper

Steps:

  • In a saucepan, soften the onion, garlic and carrot in the butter.
  • Add the curry powder and cook for 1 minute.
  • Add the ginger, broth, coconut milk and tomato paste.
  • Bring to a boil and add the lentils. Reduce the heat, cover and simmer for 20 minutes. Adjust the seasoning.
  • Serve with pan-fried flatbread.

W. SONOMA INDIAN RED LENTIL SOUP



W. Sonoma Indian Red Lentil Soup image

This recipe is from the Williams Sonoma "Soup for Supper" cookbook. I think it is exceptionally good. While lentil soup is usually comfort food, this variation makes it a bit exotic, too. The fragrant Indian spices lighten and brighten the simple, homey flavor of the soup. Red lentils have a tendency to break down into a coarse puree as they cook, so if you prefer some texture, omit the blender or food processor step.

Provided by The Mad Slovak

Categories     Lentil

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 cups red lentils
3 tablespoons unsalted butter
1 large yellow onion, chopped
2 tablespoons ground coriander
2 teaspoons ground cumin
2 teaspoons peeled and grated fresh ginger
1/2 teaspoon ground turmeric
1 pinch cayenne pepper
6 cups vegetable stock or 6 cups chicken stock
1 1/2 cups peeled seeded and diced tomatoes (fresh or canned)
2 tablespoons lemon juice (to taste)
salt & fresh ground pepper
3 tablespoons chopped of fresh mint or 3 tablespoons fresh cilantro

Steps:

  • Pick over the red lentils and discard any misshapen lentils or stones.
  • Rinse lentils and drain.
  • In a saucepan over medium heat, melt the butter.
  • Add the onion and saute, stirring occasionally, until tender and translucent (8 to 10 minutes).
  • Add the coriander, cumin, ginger, turmeric, and cayenne and stir to mix well.
  • Reduce the heat to low and cook, stirring occasionally, to release the flavors of the spices (2 to 3 minutes).
  • Add the lentils and then gradually add the water or stock, stirring constantly.
  • Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer until the lentils are very soft (30 to 40 minutes).
  • Remove from the heat and let cool slightly.
  • Working in batches, puree the soup in a blender or food processor.
  • Return the soup to a clean saucepan and place over medium heat.
  • Stir in the tomatoes and lemon juice and cook until heated through.
  • Season with salt and black pepper.

Nutrition Facts : Calories 255.7, Fat 7.5, SaturatedFat 3.9, Cholesterol 15.3, Sodium 154.1, Carbohydrate 37.3, Fiber 7.5, Sugar 3.7, Protein 13.3

INDIAN LENTIL SOUP



Indian Lentil Soup image

An Indian-inspired lentil soup that is flavorful and easy.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h55m

Yield 6

Number Of Ingredients 12

1 tablespoon cumin seed
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, finely minced
4 (14 ounce) cans vegetable broth
1 (14.5 ounce) can petite diced tomatoes
1 cup red lentils
1 teaspoon kosher salt
½ teaspoon ground white pepper

Steps:

  • Combine cumin seed, turmeric, ground cumin, and coriander in the bottom of a heavy 6- to 8-quart stockpot. Cook over medium heat until fragrant, about 30 seconds. Add olive oil, followed by onion and garlic; cook until onion begins to soften and garlic is fragrant, about 5 minutes. Stir in vegetable broth, tomatoes, lentils, salt, and white pepper.
  • Bring mixture to a boil over high heat. Reduce heat and let simmer for 30 minutes. Taste and adjust seasonings. Continue to simmer until lentils are cooked through and tender, about 1 hour.

Nutrition Facts : Calories 200.6 calories, Carbohydrate 30.8 g, Fat 3.6 g, Fiber 12.3 g, Protein 10.6 g, SaturatedFat 0.4 g, Sodium 968.5 mg, Sugar 6.7 g

RED LENTIL SOUP WITH GARAM MASALA



Red Lentil Soup with Garam Masala image

Categories     Soup/Stew     Blender     Onion     Low Fat     Lunch     Spice     Lentil     Winter     Healthy     Simmer     Gourmet

Yield Makes about 12 cups, serving 6 as a main course

Number Of Ingredients 15

2 1/2 cups dried red lentils (about 1 pound), picked over
2 medium onions, chopped fine
2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 teaspoons chili powder
1 1/2 teaspoons ground coriander
1 teaspoon tumeric
1 teaspoon freshly ground black pepper
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
6 cups water
2 cups chicken broth

Steps:

  • In a bowl soak lentils in water to cover by 2 inches 1 hour and drain in a fine sieve.
  • In a 4-quart heavy saucepan cook onions in oil over moderate heat, stirring occasionally, until golden. Stir in salt and spices and cook over moderately low heat, stirring occasionally, 5 minutes. Stir in lentils, water, and broth and simmer until lentils fall apart, about 25 minutes. (Old lentils may take longer to cook.) Let soup cool slightly.
  • Transfer soup to a blender in batches and purée (use caution when blending hot liquids), transferring to a bowl. In pan heat soup over moderate heat, stirring, until hot and season with salt of necessary.

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