Description
A hearty, comforting soup made with warming Indian spices, red lentils, and tangy tomatoes—perfect for cozy nights and easy meal prep.
Ingredients
1 tablespoon coconut oil or olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne (optional)
1 cup red lentils, rinsed
1 (14.5 oz) can diced tomatoes
4 cups vegetable broth
Salt and pepper, to taste
Juice of 1/2 lemon
Fresh cilantro, chopped (for garnish)
Instructions
In a large pot, heat oil over medium heat. Add onion and sauté until softened, about 5 minutes.
Stir in garlic and ginger, cooking for 1 more minute until fragrant.
Add cumin, coriander, turmeric, and cayenne (if using). Cook for 30 seconds, stirring constantly.
Add rinsed lentils, diced tomatoes, and vegetable broth. Stir well.
Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until lentils are tender.
Season with salt and pepper, and stir in lemon juice.
Use an immersion blender for a smoother texture, or leave it chunky.
Serve hot, garnished with fresh cilantro.
Notes
Add spinach or kale in the last few minutes of cooking for extra greens.
Serve with naan, rice, or a dollop of yogurt (dairy-free if needed).
Leftovers keep well in the fridge for up to 4 days and freeze beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-Inspired
