Indian-Style Red Lentil Soup for Winter

Indian-Style Red Lentil Soup for Winter

Featured Winter Recipe

Indian-style red lentil soup warms the tummy during fall and winter. Bursting with flavor, Patsy Bassel’s recipe blends aromatic, flavorful spices and garnishes.


3 Tbsp vegetable oil
1 onion diced
2 carrots diced
1 celery stick diced
1 jalapeño diced
2 cloves garlic minced
4 tsp ginger minced
2 cups red lentils rinsed
2 15 oz can chicken or vegetable broth
4 cups water
1 15 oz can diced tomatoes
2 tsp salt
2 tsp whole cumin seeds
2 tsp whole mustard seeds
1 Tbsp ground turmeric
1 Tbsp paprika
Lemon slice
Parsley (for garnish)
Yogurt a dollop (for topping)


Heat 1 Tbsp oil in small pan. When hot, add cumin and mustard seeds. Cook, stirring constantly, about 15 seconds until seeds begin to pop. Set aside. In another pan, heat 2 Tbsp oil. Add onion and garlic until soft. Add jalapeño, garlic, ginger, carrots, celery and cook until fragrant. Add spices and salt including the cumin and mustard seeds. Let spices release flavor for 1 minute. Add lentils, broth, and water, then diced tomatoes. Bring to a boil. Reduce heat and simmer until lentils begin to break down, 30 minutes. Add lemon slice 10 minutes before done. Remove lemon slice. Garnish with parsley and yogurt. I like to serve it with a crusty French baguette or naan. Makes 8 servings.

Posted in: Health Blog, Your Health

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