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Indian Lentil Soup

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"An Indian-inspired lentil soup that is flavorful and easy."
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1 h 55 m servings 201
Original recipe yields 6 servings


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  1. 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.
  2. 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

Per Serving: 201 calories; 3.6 30.8 10.6 0 969 Full nutrition

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