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