Lentil Soup Recipe – Sharmis Passion

Lentil soup is a warm and comforting soup made using red lentils, vegetables and basic spice powders. It is mostly made on cold days, rainy evenings or when you want something light but filling. The texture of the soup is smooth and the spice level is mild making it easy to drink and digest. It is a delicious protein-rich option before a meal and is often enjoyed with toasted bread.

The taste of this soup is mildly spicy and the flavors of black pepper and garam masala are gradually coming in. Carrots add natural sweetness and tomatoes give a little spiciness to the soup. It feels comforting, light on the stomach and works well as a starter or a light dinner. It is a simple soup but still looks nutritious and filling.

About Lentil Soup

Lentil soup is a creamy, healthy soup made by cooking red lentils with onions, tomatoes, carrots, spices and herbs. Red lentils cook quickly and soften easily, so they are suitable for making soups. It gives natural thickness and smooth texture without much effort, which is also good if you don’t want to cook anything heavy.

After mixing its texture is creamy and smooth. The carrot pieces cook soft and mix well with the dal. The onion and garlic give the strong base flavor while the tomato puree balances everything with a mild spiciness, making it creamy when mixed without adding any cream.

The flavor of this soup is mild but not bland at all. Black pepper powder adds warmth and chili powder adds a little heat. Garam masala adds a little Indian flavor which makes this soup different from plain lentil soup. The spice level can be adjusted easily. This is a recipe that you can make again and again.

I usually make this soup on days when dinner needs to be very simple. This soup tastes great to drink like a hot bowl, there is no feeling of heaviness on the stomach. It’s light but still filling somehow.

lentil soup video

Lentil Soup Ingredients

• Red Lentil – I only add it to soups because it cooks very fast and gives a smooth, thick texture. Yellow lentils can also be used, but the taste will change slightly and the texture will also be slightly different.
• Carrot – I added carrots for natural sweetness and nice bright color. It balances the spices well and also makes the soup more nutritious and filling.
• Tomato Chutney – I have used tomato puree for mild spicy taste and base flavour. If you don’t have puree, you can also use finely chopped tomatoes, this will also be fine.
• onion and garlic – I used for strong base flavor and aroma. It adds heat and overall adds nice flavor to the soup.
• spice powder – I just add something for spice and depth, I have used red chili powder, turmeric, black pepper powder and garam masala. The spice level can be adjusted as per the taste and preference of the people at home.
• olive oil – I use it for stir fry because it keeps the soup light and not too heavy. Regular cooking oil can also be used if necessary.

similar recipe

How to make lentil soup step by step

1. Heat 1 tablespoon olive oil in a large pot, add 4 garlic cloves and 1 medium-sized onion, roughly chopped.

2. Fry it till it turns golden, then add 2 medium sized carrots roughly chopped.

3. After frying for 2 minutes, add tomato puree made from 1 big tomato.

4. Sauté for at least 3 minutes until the raw smell of tomatoes comes out, then add ½ cup washed and drained red lentils.

5. Add salt as per taste, ¼ teaspoon turmeric powder, ¼ teaspoon black pepper powder, 1 and ½ teaspoon red chili powder and ½ teaspoon garam masala powder.

6. Fry quickly.

7. Add 3 cups hot water. Let it boil.

8.Once it starts boiling, close it with a lid and cover and cook for 20 minutes.

8. Check whether the carrots and lentils are cooked or not. Switch off.

9. Use an immersion blender to blend until smooth.

10. Switch on and add ¼ teaspoon black pepper powder. Check and adjust the seasoning at this stage.

11. Boil for 2 minutes and turn off. Adjust the consistency as per your preference.

Enjoy hot drizzled with olive oil, sprinkled with chilli flakes and coriander leaves.

Expert Tips

• cooking lentils – I cook the dal only until it becomes soft and pulpy so that it can be easily mixed. If the pulses are undercooked, the soup will not cook well.
• blending – I blend using a stick blender for smooth texture. A mixer jar can also be used, but blend carefully and in batches only after the mixture has cooled down.
• spices – I don’t add too much chili powder here. The black pepper is what gives the soup just enough heat and kick.
• Water – While cooking, I add water slowly. If you add too much water, the soup will become too thin so adjust accordingly.
• Final boil – After blending I boil it again for a few minutes. This helps all the flavors come together better.

serving and storage

Serve it hot as is or with toasted bread on the side. It tastes good as a starter or a light dinner meal. If you want, you can sprinkle some olive oil on top. Refrigerate leftover soup and use it within a day. Reheat gently before serving.

general questions and answers

1.Can I skip carrots in this soup?

Yes, you can leave it out, but the carrot adds sweetness and balance to the spices.

2.Can I make this soup without a blender?

Mixing is required to have a smooth texture, otherwise it will remain thick.

3.Is this soup spicy?

It is mildly spicy. You can easily reduce chillies.

4.Can I use vegetable stock?

Yes you can, stock adds more flavor and makes it restaurant style. Replace the water with vegetable stock.

5.How can I store it?

Yes, you can keep it in the fridge, it stays good for up to a day if stored properly.

If you have any further questions about this Lentil Soup Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

tried this lentil soup recipe? Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card