Indian lentil soup

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Indian lentil soup

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

50 minutes

Serves 4

Charlie Farrant

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.

Charlie Farrant

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

CALORIES: 269

FAT: 4.1g

5 A DAY: 2

SALT: 0.1g

SUGAR: 5.8g

Method

  1. Heat the oil in a large saucepan over a low heat and cook the onion for 5 minutes or until softened.
  2. Add the spices, garlic, chilli and ginger and cook for a further 2 minutes.
  3. Stir in the tomatoes and cook for 3 minutes, until they begin to break down.
  4. 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.
  5. Mix in most of the coriander and season with black pepper.
  6. Divide among four bowls and garnish with the remaining coriander.

Depending on your preference, you can add more or less water in step 2

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