Description
This lentil soup recipe is simple and comes together quickly with mostly pantry ingredients. It’s seasoned with a few of my favorite spices and plenty of freshly ground black pepper. Honestly, it’s the best lentil soup I’ve ever had!
Ingredients
Scale
- 1 cup Malka Masoor Dal or Red Split lentils, washed
- 2 carrots, peeled and cut into small pieces
- 4 ounces green beans, cut into small pieces
- 1 large Idaho potato, peeled and cut into small chunks, about 1 inch pieces
- 1 ½ inch piece of ginger, chopped small
- 1 large or 2 small garlic cloves, chopped small
- 6 ½ cups water
- 1 inch piece of cinnamon, torn in to small pieces
- ¼ teaspoon turmeric powder
- 1 teaspoon curry powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- ¼ large onion, chopped
- 1 sprig curry leaves, torn into small pieces (optional)
- 2 tablespoons canola oil
- 1 teaspoon fresh lime juice
Instructions
- Add the lentils, carrots, green beans, potato, ginger, garlic, cinnamon, turmeric powder, curry powder, salt and pepper to a pot with 6 ½ cups water. Boil on high uncovered for 8 minutes.
- Turn down to medium and continue cooking for 25 minutes until liquid is reduced by half.
- While soup is cooking, heat 1 ½ tablespoons canola oil in a skillet then sauté onions and curry leaves on high for 2 min and then turn down to medium high until golden brown. Once done, set aside.
- When soup is done, mash potatoes with the back of your spoon or potato masher.
- Separate 2 cups into a blender and give it a quick spin.
- Pour pureed soup back into pot and add sauteed onions and curry leaves.
- Add lime juice and stir well. Enjoy warm!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Sounds so good! What type of cinnamon are you using? The phrase “torn into small pieces” has me thrown for a loop. You can’t tear a cinnamon stick and I’m not sure it would soften or be edible. Help!
Thank you! I used Ceylon (Sri-Lankan) cinnamon sticks but you can use any kind. The cinnamon should be broken up into smaller pieces, this is done to add flavor to the soup and can be eaten however if you prefer to take them out prior to serving you can.
I never heard of yellow lentils. Do you mean red lentils that are an orangy color?
Hi Carol,
Sorry for the confusion, I used Swad Masoor Malka which you can find here but you can also use Red Split Lentils.