Best 2 W Sonoma Indian Red Lentil Soup Recipes

Indulge in a culinary journey to the heart of India with our exquisite Indian Red Lentil Soup. This traditional dish, known as Masoor Dal, is a comforting and flavorful symphony of red lentils, aromatic spices, and fresh herbs. Immerse yourself in the vibrant culture of India as you explore the depths of flavor in this hearty and wholesome soup.

Our collection of recipes provides a range of options to suit every taste and dietary preference. From the classic Masoor Dal Tadka, a comforting soup infused with the warmth of cumin and coriander, to the creamy and indulgent Masoor Dal Makhani, enriched with the richness of tomatoes and butter, there's a recipe here to delight every palate.

For those seeking a vegan delight, our Masoor Dal Vegan is a symphony of flavors, featuring a blend of lentils, vegetables, and aromatic spices, while the Masoor Dal with Coconut Milk offers a unique and creamy twist on this classic dish.

And if you're short on time, our Instant Pot Masoor Dal is your perfect ally, delivering a quick and effortless version of this beloved soup, without compromising on taste.

Whichever recipe you choose, you're in for a culinary adventure that will transport you to the vibrant streets of India. So, gather your ingredients, embrace the aromas, and prepare to savor the authentic flavors of Indian Red Lentil Soup.

Let's cook with our recipes!

W. SONOMA INDIAN RED LENTIL SOUP

W. Sonoma Indian Red Lentil Soup image

This recipe is from the Williams Sonoma "Soup for Supper" cookbook. I think it is exceptionally good. While lentil soup is usually comfort food, this variation makes it a bit exotic, too. The fragrant Indian spices lighten and brighten the simple, homey flavor of the soup. Red lentils have a tendency to break down into a coarse puree as they cook, so if you prefer some texture, omit the blender or food processor step.

Provided by The Mad Slovak

Categories Lentil

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups red lentils
3 tablespoons unsalted butter
1 large yellow onion, chopped
2 tablespoons ground coriander
2 teaspoons ground cumin
2 teaspoons peeled and grated fresh ginger
1/2 teaspoon ground turmeric
1 pinch cayenne pepper
6 cups vegetable stock or 6 cups chicken stock
1 1/2 cups peeled seeded and diced tomatoes (fresh or canned)
2 tablespoons lemon juice (to taste)
salt & fresh ground pepper
3 tablespoons chopped of fresh mint or 3 tablespoons fresh cilantro

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.

Nutrition Facts : Calories 255.7, Fat 7.5, SaturatedFat 3.9, Cholesterol 15.3, Sodium 154.1, Carbohydrate 37.3, Fiber 7.5, Sugar 3.7, Protein 13.3

RED LENTIL SOUP WITH GARAM MASALA

Red Lentil Soup with Garam Masala image

Categories Soup/Stew Blender Onion Low Fat Lunch Spice Lentil Winter Healthy Simmer Gourmet

Yield Makes about 12 cups, serving 6 as a main course

Number Of Ingredients 15

Ingredients

2 1/2 cups dried red lentils (about 1 pound), picked over
2 medium onions, chopped fine
2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 teaspoons chili powder
1 1/2 teaspoons ground coriander
1 teaspoon tumeric
1 teaspoon freshly ground black pepper
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
6 cups water
2 cups chicken broth

Steps:

In a bowl soak lentils in water to cover by 2 inches 1 hour and drain in a fine sieve.
In a 4-quart heavy saucepan cook onions in oil over moderate heat, stirring occasionally, until golden. Stir in salt and spices and cook over moderately low heat, stirring occasionally, 5 minutes. Stir in lentils, water, and broth and simmer until lentils fall apart, about 25 minutes. (Old lentils may take longer to cook.) Let soup cool slightly.
Transfer soup to a blender in batches and purée (use caution when blending hot liquids), transferring to a bowl. In pan heat soup over moderate heat, stirring, until hot and season with salt of necessary.

Tips:

To make the soup creamier, blend a portion of the soup in a blender or use an immersion blender directly in the pot.
For a spicier soup, increase the amount of ginger, garlic, and cayenne pepper.
If you don't have red lentils, you can substitute them with green or brown lentils.
To make the soup vegan, use vegetable broth instead of chicken broth and omit the yogurt garnish.
Serve the soup with a side of naan bread, rice, or quinoa for a complete meal.

Conclusion:

This hearty and flavorful Indian red lentil soup is a perfect meal for a cold day. It's easy to make and can be tailored to your own taste preferences. With its vibrant color and delicious taste, this soup is sure to be a hit with your family and friends. So next time you're looking for a comforting and satisfying meal, give this Indian red lentil soup a try.