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

Anonymous

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Recipe Summary

prep:
15 mins
cook:
1 hr 40 mins
total:
1 hr 55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

You can use chicken broth instead of vegetable and 3 fresh diced tomatoes instead of canned, if preferred.

I don't usually measure, and fresh versus canned tomatoes can affect the taste.

Nutrition Facts

201 calories; protein 10.6g; carbohydrates 30.8g; fat 3.6g; sodium 968.5mg. Full Nutrition
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