← Back to Search Results Indian
red-lentil-soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This vegetarian soup from India is so full-flavored that you won’t miss the meat. We like to cook with lentils because, unlike with many other dried beans, you don’t have to plan ahead to soak them overnight, and they cook quickly. This soup makes a great entrée if you reduce the amount of liquid used to 2 cups, don’t puree the soup, and serve it over rice.

Yield : 4 servings

Ingredients

  • 2 to 3 teaspoons vegetable oil
  • ½ cup chopped onion
  • 1 teaspoon black mustard seeds
  • 3 cloves garlic, minced
  • 4 teaspoons grated ginger
  • 4 small dried red chiles, such as piquin, chiltepin, or de arbol
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 3 cups vegetable broth
  • ½ cup red lentils, picked over
  • 1 medium potato, peeled and diced
  • Chopped fresh cilantro or parsley for garnish

Directions

Heat a heavy stockpot or saucepan over medium-high heat, add the oil, and when hot, add the onion and mustard seeds and sauté for 3 to 4 minutes. Add the garlic, ginger, and chiles and continue to sauté for an additional 2 minutes. Stir in the coriander, cumin, and turmeric and heat for an additional minute.

Add the broth, lentils, and potato to the stockpot and heat to just below boiling. Simmer the soup for 30 to 40 minutes, or until the lentils and potatoes are very soft.

Put the soup in a blender or food processor and puree until smooth.

Strain the soup back into the pot and reheat.

Ladle the soup into individual bowls, garnish with cilantro or parsley, and serve.


© 2005 Dave DeWitt and Nancy Gerlach

Note from Cookstr's Editors

Nutritional information is based on using 2 teaspoons of vegetable oil.

 

Nutritional Information

Nutrients per serving (% daily value)

228kcal (11%)
42mg (4%)
14mg (24%)
21mcg RAE (1%)
512mg
44mg
9g
2g
5g
36g
0mg (0%)
772mg (32%)
1g (5%)
7g (10%)
3mg (17%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
baked-explorations Baked Explorations
by Matt Lewis
desserts-4-today Desserts 4 Today
by Abby Dodge
a-new-way-to-cook A New Way to Cook
by Sally Schneider
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?