Lentil soup is in many ways a perfect meal: it’s easy to make, it’s super comforting, and you can really put your own spin on it. This is a delicious, easy lentil soup recipe that you can throw together and leave to cook while you take care of other things. We use an Indian-style spice mix, but you can feel free to personalize the spice mix to your own taste. The lentils will be yummy almost no matter what. This soup is extra good served with some warm naan or pita, or left to thicken and poured over rice. As a bonus, it’s completely vegan.
Ingredients
- 1 cup red lentils, rinsed
- 3 cups water or chicken stock (or mix)
- 1 tablespoon oil
- 1 white onion
- 2 cloves garlic
- Small knob of fresh ginger
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- Pinch each of cinnamon, cloves, coriander, ginger, cardamom, nutmeg, smoked paprika, and black pepper
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Start by chopping the onion and sautéing until translucent with the oil in a large pot. Use a thick-bottomed pot if you have one, this will help prevent the lentils from sticking to the bottom.
- Grate the garlic and fresh ginger into the pot with the onion and fry for about a minute. If it sticks to the pot, add a bit more oil and stir.
- Add all of the spices except the salt to the pot to toast for about 30 seconds, then mix them up with the onion and garlic.
- Now, add the lentils and the water and/or chicken stock to the pot. Mix and bring to a boil, then let simmer covered for about 30-50 minutes. Check and stir every so often.
- The lentils are done when they reach a paste-like consistency or when they can be mashed into one. Add salt to taste and serve with cilantro. Enjoy!
