Spiced Red Lentil Soup

This soup was a hit. it was finished in one sitting. I used asafoetida for the first time. it has a pretty hefty smell which mellows on cooking. I am not so sure I tasted it in the end….ahem!

Spiced Red Lentil Soup

Preparation time: 10 minutes; Cooking time: 40 minutes; Serves: 4

Ingredients

  • 2-3 tablespoons olive oil
  • A pinch asafoetida (Hing, Heeng)-optional
  • 1 teaspoon cumin seeds
  • 3-4 clove garlics finely chopped
  • ½ teaspoon red chilli flakes or Kashmiri chilli powder
  • ½ teaspoon turmeric powder
  • ¼ teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 2 large tomatoes finely chopped 
  • 1 green chilli (seeded) and finely chopped (optional)
  • 2 cups red split lentils washed and drained 
  • 4 cups water or stock
  • Salt to taste

Instructions

  1. Heat the olive oil in a deep pot. Add a pinch of asafoetida and the cumin seeds and wait until the cumin seeds start popping, then add the garlic. Cook over low heat until golden. Do not burn.
  2. Add the red chilli and all spices  and cook over low heat for 1 minute.
  3. Add the tomatoes, green chilli and salt to taste, and cook for about 10 minutes stirring from time to time until the tomato turns into pulp and the oil begins to separate from the spices, then add the ginger and cook one minute.
  4. Add the drained lentils and mix thoroughly, then add 4 cups water and bring to the boil then simmer 15-20 minutes until soft.
  5. Taste the soup and adjust seasoning and soup thickness. Just before serving, add the chopped coriander leaves. Serve hot with white rice or chapati.

myfavouritepastime.com 

Step By Step Photos 

Here is a photo of split red lentil before soaking.

Heat the olive oil in a deep pot. Add a pinch of asafoetida and cumin seeds and wait until they start popping then add the garlic. Cook over low heat until golden. (Do not burn.), then add the red chilli and all spices

and cook over low heat for 1 minute, then add the tomatoes, salt to taste and the green chilli

Cook for about 10 minutes stirring from time to time until the tomato turns into pulp and the oil begins to separate from the spices, then add the ginger and cook one minute. Add the drained lentils and mix thoroughly, then add 4 cups water and bring to the boil and let simmer 15-20 minutes until soft. Taste the soup, adjust seasoning and soup thickness. Just before serving add chopped coriander leaves.

and serve hot with white rice or chapati.

myfavouritepastime.com Last updated: April 4, 2019

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.