Description
Warm up with this hearty, spiced red lentil soup. Perfect for a chilly evening, its quick to make and packed with flavor.
Ingredients
Units
Scale
- 1 tbsp Oil
- 1 cups (237 ml) Red Lentils (Masoor Dal)
- 1 Medium Onion (finely chopped)
- 2 Medium Tomatoes (chopped)
- 2 Garlic Cloves (crushed)
- 0.5 tsp chili powder
- 0.5 tsp Ground Cumin
- 0.5 tsp Ground Coriander
- Salt Pepper
- 2 tbsp lemon juice
- 2 tsp Oil
- 1 tsp chana dal
- 1 tsp urad dal
- 0.5 tsp Crushed Pepper Flakes (optional)
- 2~3 cups (473~710 ml) Baby Spinach
- salt
Instructions
- Heat the oil in a pressure cooker.
- Add onions and garlic and cook until the onions turn translucent.
- Add the tomatoes, chili powder, ground cumin, ground coriander, salt, and pepper. Cook until the tomatoes are mushy.
- Add lentils and 2 1/2–3 cups of water. Close the lid and cook for 2–3 whistles. Let the pressure come down naturally.
- Open the lid and whisk the lentils until smooth. If the soup looks too thick, add some water and simmer until heated through.
- Taste and adjust the seasoning. Stir in the lemon juice.
- Make the Topping:
- Heat oil in a small pan, add the chana dal, urad dal, and crushed red pepper flakes. Cook until the dal turns golden.
- Add the spinach and cook until just wilted, about 3–4 minutes.
- Serve the soup warm topped with the spinach.
Notes
- For a richer flavor, sauté the onions and garlic for a longer time, until deeply caramelized.
- If you don’t have a pressure cooker, simmer the lentils in a pot on the stovetop for about 20-25 minutes, or until tender.
- Leftover soup can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 40
- Fiber: 10
- Protein: 15