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Red Lentil Soup

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Red Lentil Soup

A simple and satisfying soup that blends in the flavors of lentils and vegetables, with aroma of Indian spices.

Flavorsome and intriguing…lentils, spinach and carrot soup

Flavorsome and intriguing…lentils, spinach and carrot soup


1 cup red lentils, washed
1 carrot, peeled and chopped
2 handful baby spinach
5 cloves garlic, peeled and left whole
½ inch grated ginger
1/2 tsp salt


Place the ingredients in a large pot and enough water to ensure that the lentils have cooked.

Let cool, and mix only half of the soup in a blender, but do not puree completely to get a good texture.
Return to pan, and heat.
Take one table-spoon olive oil, add 1/2 tsp cumin seeds, 1/4 tsp turmeric and a dash of asafetida, and stir into the soup.
Add in juice of half a lemon (and 1 tsp of honey if you wish).
Season with 1/2 tsp ground cumin, salt and 1/4 tsp freshly ground pepper.
Ladle into soup bowls.
Garnish with a dollop of yogurt, a slice of lemon and some chopped mint or cilantro.
Serve with fresh homemade rolls to complete your meal.

Yields 2 hearty servings

Variation: You can add Kale and tomato instead of spinach.


About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

One response »

  1. Pingback: Selina’s Dahl | gluadys' cookbooks

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