I spotted this Indian style lentil soup recipe in a magazine about 20 years ago. This recipe has travelled with us from Finland to Sweden, then to Lanzarote and back to Finland. I have lost the recipe a few times in between our travels but luckily my sister wrote down the recipe and kept it safe all these years.
This Indian style lentil soup is just enough spicy, filling and very quick and easy to make. A real life saviour when the schedule is tight. The soup itself is vegan, however, we like to eat the soup with a dollop of sour cream or Turkish yogurt. Depending on the chef’s mood there may even be freshly baked naan bread on the side.
If you prefer stew to soup, add extra 200 ml of dried lentils to the recipe.
Don’t forget the mango chutney – the soup is not the same without it!
Indian Style Lentil Soup (Vegan)
- 2 large onions
- 2 tbsp oil
- 2 tsp red curry paste
- 1 tbsp garam masala
- ½ tbsp ground turmeric
- 1 tsp ground cardamom
- 1 inch piece of fresh ginger finely chopped or grated
- 1 litre water
- 2 vegetable stock cubes
- 300 ml dried red lentils
- 2 tbsp mango chutney
- 1 can chopped tomatoes (400 g)
- Turkish yogurt or similar
- fresh coriander
- Gently fry the onions in the oil.
- Add the curry paste, ginger, garam masala, turmeric and cardamom and fry another minute or two.
- Rinse the lentils under running water. Add all the rest of the ingredients into the pot and let simmer gently for about 10-15 minutes until the lentils are cooked.
- Serve with a dollop of Turkish yogurt and fresh coriander if you wish.