Best Lentil Soup Indian Spices (Printable Version)
Hearty lentils simmered with ginger, tomatoes, cumin, and garam masala. Plant-based and richly satisfying.
# Ingredients:
→ Base
01 -
240 g dry lentils (brown, green, red, black, or French varieties)
02 -
4 garlic cloves, finely minced
03 -
1 tablespoon (15 g) fresh ginger, finely minced
04 -
2 tablespoons (30 ml) olive oil, coconut oil, or ghee
05 -
1 large onion, chopped
06 -
1 teaspoon (3 g) whole cumin seeds or ground cumin
07 -
1 celery stalk, diced
08 -
1 large carrot, diced
09 -
120 ml pureed tomatoes (alternatively, diced or crushed tomatoes)
10 -
1 tablespoon (8 g) garam masala or curry powder
11 -
0.5 teaspoon (1.5 g) ground turmeric
12 -
1 teaspoon (1 g) dried fenugreek leaves (optional)
13 -
0.25 teaspoon (0.5 g) cayenne pepper, or to taste
14 -
1 to 1.5 teaspoons (6 to 9 g) salt, adjusted to taste
15 -
0.5 teaspoon (1.5 g) ground black pepper
16 -
950 ml vegetable broth or chicken stock
→ Finishing & Garnish
17 -
120 ml coconut milk or cream (optional)
18 -
Fresh cilantro or parsley, chopped, for garnish
19 -
Fresh lemon juice, to taste
# Steps:
01 -
Soak lentils in cold water for 30 minutes or up to several hours to promote even cooking and reduce overall cook time.
02 -
Using a mortar and pestle, crush peeled garlic cloves and ginger together to form a paste, or mince both ingredients very finely.
03 -
In a large pot over medium-high heat, heat oil. Add onions and cook for 4–5 minutes until soft and caramelized. Stir in cumin seeds, diced celery, and carrots; cook for 2–3 minutes. Add garlic-ginger paste and sauté for 2–3 minutes until fragrant.
04 -
Add pureed tomatoes, garam masala, turmeric, fenugreek leaves (if using), cayenne, salt, and black pepper. Stir until thoroughly combined.
05 -
Incorporate lentils and pour in broth. Cover and simmer gently for 20–40 minutes, depending on lentil type, until lentils are tender.
06 -
For a creamier soup, puree half the mixture using an immersion blender or blend in batches and return to pot. Taste and adjust seasoning, including salt and spice, as needed. Add a few drops of fresh lemon juice for brightness, if desired.
07 -
Ladle soup into serving bowls. Drizzle with coconut milk or cream as desired and garnish with chopped fresh cilantro or parsley. Serve immediately.
# Notes:
01 -
Lentil soup keeps well refrigerated in a sealed container for up to four days and maintains flavor when frozen for up to three months.
02 -
Lentil cooking times vary significantly depending on variety and freshness; adjust simmering accordingly.