Indian inspired red lentil soup
A mildly spiced red lentil soup that is very easy to make yet gets great reviews and is very colorful and pretty.The use of whole spices gives it a unique aroma. I use "Imagine " " non-chicken " broth since the veggie broth has already a very distinct flavor. You can always use water or even chicken broth.
If you don't have whole spices, use 1/2 tsp. of onion powder ,coriander powder and cumin each.
Must use red lentils (not brown or yellow)
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 3 cups water
- 2 sticks celery chopped
- 2 garlic cloves chopped
- 1 white onion chopped
- 2 cups red lentils washed
- 3 carrots chopped
- 1/4 celery root chopped (optional)
- 1 root parsnip chopped ( optional)
- 4 tbls vegetable oil
- 1 carton- about 4 cups non chicken broth/or any other broth
- 3 tbls. tomato paste
- 1 tsp. each dry coriander seeds , dry onion seeds, cumin seeds grined ( optional)
- 1 tsp. curry powder
- as needed salt, pepper
- Carbohydrate 39.8289609365184 g
- Cholesterol 0 mg
- Fat 21.7519921874756 g
- Fiber 18.5915156117189 g
- Protein 15.3593749997758 g
- Saturated Fat 1.66894999999481 g
- Serving Size 1 1 Serving (230g)
- Sodium 47.0378124971667 mg
- Sugar 21.2374453247995 g
- Trans Fat 0.402684218742578 g
- Calories 411 calories
Grind whole spices. Heat oil in a pot and add grined spices. Add the garlic, stir and add the chopped vegetables, stir and cook for a few minutes until they are slightly coated with oil. Add the lentils , broth, water, salt, pepper , tomato paste and the curry powder. Bring to a boil. Reduce heat to minimum and cook about an hour. Add salt and pepper if needed.
