Indian lentil soup

Our quick and easy lentil soup will help satisfy any cravings for an Indian takeaway

Rate this recipe

50 minutes
Serves 4
2 of 5 a day

Nutrition: Per serving

Kcal269
Fat4.1g
Salt0.1g
Sugar5.8g

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

There’s something so warming about a spiced soup during the winter months. If you don’t have the spices to hand or want to save time, use 1 tablespoon of curry paste, such as tikka masala, to replace the ingredients cooked with the onions.

Ingredients

1 tablespoon vegetable oil
1 onion, finely chopped
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 clove of garlic, peeled and diced
½–1 red chilli, deseeded and finely chopped
Small piece fresh root ginger, peeled and finely chopped
3 tomatoes, roughly chopped
250g split red lentils, rinsed
900ml boiling water
Small handful fresh coriander, roughly chopped
Freshly ground black pepper

Method

Heat the oil in a large saucepan over a low heat and cook the onion for 5 minutes or until softened.
Add the spices, garlic, chilli and ginger and cook for a further 2 minutes.
Stir in the tomatoes and cook for 3 minutes, until they begin to break down.
Add the lentils and boiling water to the pan. Bring to the boil, skimming off any froth with a spoon. Reduce heat and simmer for 25–30 minutes, or until the lentils are tender.
Mix in most of the coriander and season with black pepper.
Divide among four bowls and garnish with the remaining coriander.