Best 13 Indian Lentil Soup Recipes

INDIAN LENTIL SOUP (DAL SHORVA)

Steps:

• Rinse the beans or lentils.
• Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
• Let simmer until the beans or lentils are very soft (ca 30 minutes).
• If using bay leaves, remove them now. Curry leaves can be left in the soup.
• Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
• Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
• Let simmer for another 5 minutes.
• Add salt, pepper and squeezed lemon to taste.
• Serve hot with pita or paratha bread.

INDIAN SWEET POTATO AND LENTIL SOUP

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.

INDIAN LENTIL SOUP

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.

JORGE'S INDIAN-SPICED TOMATO LENTIL SOUP

Steps:

• Bring 1/2 cup broth to a boil in a pot; reduce heat and simmer. Add onion and garlic and simmer until onion is translucent and tender, about 5 minutes. Stir coriander, cinnamon, turmeric, garam masala, and cayenne pepper into onion mixture; simmer for 1 minute.
• Stir lentils into spiced onion mixture; cook, stirring constantly, for 30 seconds. Add remaining 3 1/2 cups broth and tomatoes; bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 10 to 12 minutes. Stir lemon juice into soup and garnish with feta cheese.

SPICY INDIAN LENTIL AND TOMATO SOUP

Steps:

• Wash the lentils thoroughly, being sure to remove any small stones or dirt. Place them, along with the water, in the slow cooker insert.
• In an electric coffee mill or a mortar and pestle, grind the cumin seeds, coriander seeds, and peppercorns to a coarse powder.
• In a bowl, combine the ground spices, turmeric, tamarind concentrate, tomatoes, and garlic; add to the lentils.
• Cook, covered, on low for 5 to 6 hours, or until the lentils are quite tender and the flavors have melded.
• Add the corn and salt to taste just before serving so that the corn retains its fresh flavor and texture.
• To make the tempering oil, heat the ghee in a frying pan, then add the mustard seeds and broken chile and sauté until the seeds begin to pop. Quickly remove from the heat and drizzle a tiny bit over each bowl of soup.
• Sprinkle with the fresh cilantro and serve.
• Suggested Beverage
• Any chilled, aromatic white wine will do nicely here.

INDIAN BARLEY AND RED LENTIL SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the scallion whites, garlic, and ginger. Cook, stirring frequently, until soft, 3 to 4 minutes. Add the tomato paste and curry powder. Cook, stirring, until the tomato paste darkens, 1 to 2 minutes. Add the coconut milk, lentils, barley, 4 cups water, and ½ teaspoon salt and bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils and barley are tender, 35 to 45 minutes (adding more water if needed to loosen). Serve topped with the scallion greens and yogurt.

INDIAN-STYLE RED LENTIL SOUP

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.

RED LENTIL AND CHICKEN SOUP - INDIAN STYLE

Steps:

• Heat the vegetable oil in a fairly large pan, over high heat. Once hot, reduce the heat to about medium. Add 1 t garam masala and cook for about 1 minute. Then add the carrots, onion, apple and celery and cook, while stirring a bit, until the mixture has softened up, approximately 8 minutes.
• Add the chicken stock, coconut milk, ginger and 1 t of the garam masala to the pan. Add the rinsed lentils and bring the soup to a boil (on high heat), then reduce the heat to low and simmer it for approximately 20 to 25 minutes. You just want to get the lentils nice and tender.
• Add the chicken and the remaining 1 t garam masala to the soup and let it return it to a boil again. Serve. Optional to sprinkle the cilantro over the top of each bowl of soup.

INDIAN LENTIL DAL SOUP

Steps:

• The night before you want to make your dal, boil the lentils in water for 5 minutes and then discard the water. Soak the lentils overnight if you are using dried. Change the water once while soaking. When you are ready to use the lentils, discard the soak water. If you are using a pressure cooker to reconstitute the lentils, you can put them in the pressure cooker now. Otherwise, you can hang onto them and add them to the soup later. Chop the onion, carrots, and celery and add it to a saucepan over medium heat. Cover the saucepan and begin mincing the garlic. Then add the garlic to the saucepan. Occasionally, stir the veggies to distribute the heat and keep them from sticking to the pot. Once the onions are translucent, add the broth, water, beans, and spices. Cover the pot and simmer. If your beans are already cooked, you shouldn't have to cook the soup for long. If the lentils are soaked but uncooked, simmer the soup until the lentils are soft enough to eat. Last, add the soy sauce. Tips If you do not have lentils handy, you can use mung beans instead. You can add ginger or jalepenos to this soup if you wish. You can also add cilantro as a delicious garnish.

W. SONOMA INDIAN RED LENTIL SOUP

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.

INDIAN-SPICED LENTIL SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, sweet potato, and garlic. Cover and cook about 15 minute or until softened.
• Add the tomatoes and their juice.
• Stir in the ginger, cumin, coriander, and cayenne. Add the lentils and water (or stock) and bring to a boil.
• Reduce the heat to low, cover, and simmer, stirring occasionally, until the lentils are tender (about 30 min).
• Add the cilantro, season with salt and pepper, and cook for 10 minutes to blend the flavors.
• Serve hot.

INDIAN RED LENTIL SOUP

Steps:

• SERVES 6 ~ Pick over the red lentils and discard any misshapen lentils or stones. Rinse the lentils and drain. ~ In a saucepan over medium heat, melt the butter. Add the onion and saute, stirring occasionally, until tender and translucent, 8-10 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, 2-3 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, 30-45 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. ~ To serve, ladle into warmed bowls and sprinkle with the mint or cilantro.

INDIAN LENTIL-CAULIFLOWER SOUP FROM OH SHE GLOWS RECIPE - (3.7/5)

Steps:

• 1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 5-6 minutes, until translucent. 2. Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and sauté for 2 minutes more, until fragrant. 3. Add the broth and red lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more. 4. Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20-25 minutes, until the cauliflower and sweet potato are tender. Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted. 5. Ladle the soup into bowls and top with cilantro, if desired.