Description
Easy Lentil Soup
This Indian-spiced lentil soup was inspired by my leftover homemade vegetable broth. Instead of freezing it, I wanted a heartwarming, “clean out the kitchen” kind of meal—and this was born! Featuring garam masala as the star spice, it enhances the rich flavors without overpowering them. The combination of pureed and chunky vegetables brings a perfect balance of texture—smooth, yet satisfyingly hearty. Bonus? It’s vegan, gluten-free, and full of wholesome ingredients that make it a delightful comfort food for any occasion!
1 ½ tbsp olive oil
1 large red onion, diced
4 stalks celery, diced
1 large carrot, diced
5 cloves garlic, minced
26 oz tomatoes, chopped
1 cup dried brown lentils
1 tbsp garam masala
Salt & pepper to taste
6 cups vegetable broth
2-3 sprigs thyme
1 cup kale, chopped
2 tbsp lime juice
Directions:
1. Heat olive oil in a large pot, add onion, celery, carrot, and garlic. Cook for 8 minutes.
2. Add tomatoes, lentils, garam masala, salt, and pepper. Stir in broth and thyme.
3. Simmer for 30 mins. Blend 2 cups of soup, return to pot.
4. Add kale and lime juice. Serve hot!
Prep Time: 20 mins
Kcal: 206
Step-by-Step Guide
Follow these detailed instructions for perfect soup every time. First, ensure all vegetables are uniformly diced for even cooking. In your large pot, heat the olive oil over medium heat until shimmering. Add the onion, celery, and carrot, sautéing for 5 minutes before adding the garlic to prevent burning. Cook until the onions are translucent and fragrant.
Stir in the chopped tomatoes, dried lentils, and garam masala, coating everything in the spices for a full minute to unlock their flavor. Pour in the vegetable broth and add thyme sprigs. Bring to a boil, then reduce to a steady simmer. Cover partially and cook for 30 minutes, or until lentils are tender.
For the signature texture, carefully blend approximately two cups of the soup using an immersion blender directly in the pot, or transfer to a stand blender. Stir this puree back into the pot to thicken the broth. Finally, fold in the chopped kale and lime juice, cooking for just 2-3 more minutes until the kale is wilted but vibrant.
Serving Suggestions
This versatile soup pairs beautifully with several sides. For a complete meal, serve it with warm naan bread or a crusty baguette for dipping. A dollop of vegan yogurt or coconut cream on top adds a lovely cooling contrast. For extra texture and protein, garnish with roasted chickpeas or a sprinkle of fresh cilantro.
How-to Summary
Sauté diced onion, celery, carrot, and garlic. Add tomatoes, lentils, garam masala, broth, and thyme. Simmer for 30 minutes until lentils are soft. Partially blend the soup to thicken, then stir in kale and lime juice. Serve hot.
Frequently Asked Questions
Can I use a different type of lentil?
Yes, but cooking times will vary. Red lentils will cook faster and create a softer texture, while green or black lentils hold their shape more. Adjust simmering time accordingly.
How can I store and reheat leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if it has thickened too much.
Is there a substitute for garam masala?
If unavailable, you can use a blend of 1 tsp cumin, 1 tsp coriander, and ½ tsp each of cinnamon and black pepper as a quick alternative.
Can I make this soup in a slow cooker?
Absolutely. Sauté the vegetables first for best flavor, then add all ingredients except kale and lime juice to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add kale and lime juice at the end.
How do I make the soup creamier without dairy?
For a richer texture, blend a larger portion of the soup, or add ½ cup of canned coconut milk when you add the kale.
Common Mistakes to Avoid
- Adding the garlic too early, which can cause it to burn and turn bitter.
- Not rinsing the dried lentils before use, which can leave behind grit.
- Overcooking the kale, which should be added last to retain its color and slight bite.
- Skipping the step of partially blending the soup, which is key for the ideal creamy-yet-chunky texture.
- Forgetting to season with salt in layers; taste and adjust after adding the broth and again before serving.
Conclusion
This Indian-spiced lentil soup is the ultimate hearty and healthy comfort food. It transforms simple pantry staples into a deeply flavorful, nourishing meal that is both vegan and gluten-free. The method of partially blending creates a restaurant-quality texture that is sure to impress. Perfect for meal prep or a cozy weeknight dinner, this versatile recipe is a fantastic way to enjoy wholesome ingredients. Give it a try and make it your own with your favorite seasonal vegetables or garnishes.