Best 4 Indian Vegetable Lentil Soup Recipes
**Indian Vegetable Lentil Soup: A Wholesome and Flavorful Journey**
Embark on a culinary adventure with our delectable Indian vegetable lentil soup, a harmonious blend of earthy lentils, an array of vibrant vegetables, and an aromatic symphony of spices. This nourishing soup is a symphony of flavors, textures, and colors, offering a delightful balance of heartiness and freshness. Dive into the depths of this comforting dish, where lentils and vegetables harmonize, creating a symphony of textures that dance on the palate. Each spoonful promises a burst of flavor, enhanced by the warmth of aromatic spices, while the vibrant colors of the vegetables add visual delight to this wholesome feast.
INDIAN LENTIL SOUP (DAL SHORVA)
An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.
Provided by Andreacute Grisell
Categories Lentil
Time 36m
Yield 4 serving(s)
Number Of Ingredients 12
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.
LENTIL VEGETABLE SOUP
Provided by Ina Garten
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
INDIAN VEGETABLE LENTIL SOUP
Make and share this Indian Vegetable Lentil Soup recipe from Food.com.
Provided by Wendys Kitchen
Categories Yam/Sweet Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large pot.
- Saute onion, chilli, garlic and curry powder until softened.
- Add vegetables and give a stir to coat.
- Add stock and lentils.
- Bring to boil.
- Lower heat and simmer soup covered until vegetables are soft.
- Blend and serve.
Nutrition Facts : Calories 333.5, Fat 1.4, SaturatedFat 0.3, Sodium 53.9, Carbohydrate 71.1, Fiber 10.9, Sugar 6.9, Protein 13.1
INDIAN LENTIL SOUP
An Indian-inspired lentil soup that is flavorful and easy.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h55m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 200.6 calories, Carbohydrate 30.8 g, Fat 3.6 g, Fiber 12.3 g, Protein 10.6 g, SaturatedFat 0.4 g, Sodium 968.5 mg, Sugar 6.7 g
Tips:
- For a vegan version of the soup, use vegetable broth instead of chicken broth.
- Feel free to add other vegetables to the soup, such as potatoes, carrots, or celery.
- If you don't have any garam masala on hand, you can make your own by combining 1 teaspoon each of ground cumin, coriander, cardamom, cloves, and black pepper.
- Serve the soup with a dollop of yogurt or sour cream, and a sprinkle of cilantro or parsley.
Conclusion:
This Indian vegetable lentil soup is a hearty, flavorful, and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. The soup can be made in advance and reheated, making it a convenient option for busy weeknights. So next time you're looking for a quick and easy meal, give this Indian vegetable lentil soup a try. You won't be disappointed!
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