Red Lentil Soup

1 bowl
For 4 people
Difficulty
Taste
Unknown
Health Benefits
Rich in iron, red lentils are excellent for building blood and supporting liver health.
Provides a good source of protein, making it a satisfying meal option for vegetarians and vegans.
Contains turmeric, which has anti-inflammatory properties and supports immune health.
The blend of spices adds flavor while offering various health benefits, including aiding digestion.
Perfect for flu season, this soup can help alleviate symptoms and provide comforting nourishment.
250 kcal
in 404g
Protein:
15g
Fats:
4g
Carbs:
40g
Cholesterol:
mg
Sodium, Na:
800mg
Potassium, K:
600mg
Indulge in the comforting warmth of this aromatic Red Lentil Soup, a deliciously wholesome dish bursting with exotic flavors. Perfect for chilly evenings or as a nourishing meal anytime, this recipe is not only a treat for your taste buds but also offers a plethora of health benefits.
Ingredients
4
1 cup Red lentils
1 Liter Water
2 Teaspoons Oil
1 teaspoon Cumin seeds
1 teaspoon Black mustard seeds
half teaspoon Hing
4 pieces Garlic
5 pieces Curry leaves
quarter cup Coriander leaves
1 & half Teaspoons Turmeric
1 teaspoon Garam masala
1 & half Teaspoons Salt
Tips
While this soup is generally beneficial for most constitutions, individuals with vata imbalances should consume it in moderation, as it may be too drying.
Additionally, those with sensitivity to certain spices should adjust the recipe accordingly.
Always consult with a healthcare professional if you have specific dietary concerns or health conditions.
Directions
Rinse the red lentils thoroughly under cold water, then soak them overnight in plenty of water. Drain and set aside.
In a soup pot, combine the soaked lentils with 950 milliliters (4 cups) of water and bring to a boil over medium heat. Cook uncovered for about 30 minutes, stirring occasionally to prevent sticking.
After 30 minutes, add an additional 240 milliliters (1 cup) of water to the pot and continue cooking for another 15-20 minutes or until the lentils are tender. Set aside.
In a small pan, heat the safflower oil over medium heat. Add the cumin seeds, black mustard seeds, and hing. Once the seeds start to pop, add the chopped garlic and sauté until lightly browned.
Stir in the curry leaves, chopped cilantro, turmeric, and masala powder. Mix quickly to combine.
Pour the spice mixture into the pot of cooked lentils. Add salt to taste and adjust the consistency of the soup by adding more water if desired.
Bring the soup to a boil for 2 minutes, then serve hot with rice, chapatis, or bread.
This recipe makes approximately 4 servings.
Notes
To reduce gas-producing qualities, sautéing the garlic before adding it to the soup can help.
Adjust the spice levels according to your preference.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Serve with a squeeze of fresh lemon juice for added brightness.
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