Description
Hearty and flavorful, this gluten-free lentil soup is packed with warming spices and is perfect for a chilly evening.
Ingredients
Units
Scale
- 1 tbsp Olive Oil
- 2 cloves Garlic
- 1/3 Yellow Onion
- 1 lbs (500 g) dried Red Lentils
- 4 cups (1000 ml) Water
- 4 cups (1000 ml) Water
- 1 tsp Cumin Seeds
- 1 tsp Garam Masala
- 1/2 tsp Sweet Paprika
- 1/2 tsp Curry Powder
- 1/4 tsp Black Pepper
- Himalayan Salt
- 1/2 cup (125 ml) Coconut Milk
- 1 tbsp Black Sesame Seeds
- 1 Sprig Parsley or Sage
- 1 tbsp Coconut Milk
Instructions
- Finely dice the garlic cloves and the onion.
- In a large pot, heat up the olive oil over medium heat and toss in the minced onion and garlic. Fry for about one minute, then toss in the lentils and cumin seeds and let them toast for a couple of minutes, mixing continuously with a wooden spoon.
- Add in ½ of the water little by little and mix well.
- Cover the pot and let the soup simmer for 15 minutes.
- When the soup starts to thicken, add in all the spices, mix well, and pour in the remaining water.
- Keep simmering for 20 more minutes, add in the coconut milk, cook for 5 more minutes, and serve.
Notes
- Rinse the red lentils before cooking to remove any impurities and ensure a smoother texture.
- For a richer flavor, sauté the spices (cumin, garam masala, paprika, curry powder) in the oil for 1 minute before adding the lentils.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days and freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 10
- Protein: 15
- Cholesterol: 0