Description
Indian-Spiced Lentil Soup
This hearty, vegan lentil soup is inspired by a “clean out the kitchen” approach, using ingredients on hand to create something cozy and comforting. It’s a mix of creamy and chunky textures, brought to life with a single powerful spice—garam masala. It brings warmth and complexity, making this soup rich in flavor without overwhelming it. Perfect for chilly days, it’s simple to make, freezer-friendly, and packed with nutrients. Pair it with some crusty bread for a full meal that’s sure to keep you satisfied.
1 ½ tbsp olive oil
1 large red onion, diced
4 stalks celery, diced
1 large carrot, diced
5 cloves garlic, minced
26 oz fresh tomatoes, chopped
1 cup dried brown lentils, rinsed
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. Sauté onion, celery, carrot, and garlic in olive oil for 8 minutes.
2. Add tomatoes, lentils, spices, and broth. Simmer 30 mins.
3. Blend 2 cups of soup, then return to the pot. Add kale and lime juice.
Prep Time: 20 mins
Kcal: 206 kcal
Step-by-Step Guide
1. In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrot. Sauté for 6-8 minutes until the vegetables soften. Add the minced garlic and cook for another minute until fragrant.
2. Stir in the chopped fresh tomatoes, rinsed brown lentils, garam masala, salt, and pepper. Pour in the vegetable broth and add the thyme sprigs. Bring the mixture to a boil.
3. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for 30 minutes, or until the lentils are tender.
4. Carefully remove 2 cups of the soup and blend it until smooth using an immersion blender or countertop blender. Return the blended soup to the pot to create a creamy base with chunky texture.
5. Stir in the chopped kale and lime juice. Simmer for an additional 5 minutes until the kale is wilted. Adjust seasoning with salt and pepper to taste before serving.
Serving Suggestions
This soup is a complete meal on its own but can be elevated with simple sides. Serve it with warm, crusty bread or garlic naan for dipping. A dollop of vegan yogurt or a sprinkle of fresh cilantro adds a refreshing contrast. For a heartier meal, consider serving it over a small portion of steamed basmati rice.
How-to Summary
Sauté aromatic vegetables, then simmer with lentils, tomatoes, garam masala, and broth until tender. Blend a portion of the soup to thicken it, then finish by stirring in kale and a bright splash of lime juice for a perfectly balanced, creamy-chunky vegan soup.
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 smoother soup, while green or black lentils hold their shape well.
How do I store and reheat this soup? Store cooled soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if it has thickened. It also freezes beautifully for up to 3 months.
What can I use instead of fresh tomatoes? A 28-ounce can of diced tomatoes (with their juices) is an excellent substitute. The flavor may be slightly deeper and richer.
Is garam masala essential? It provides the defining flavor. If you don’t have it, a mix of cumin, coriander, and a pinch of cinnamon can work in a pinch, but the authentic taste will differ.
Can I make this in a slow cooker or Instant Pot? Absolutely. For a slow cooker, sauté veggies first, then add all ingredients except kale and lime, cooking on low for 6-8 hours. For an Instant Pot, use the sauté function, then pressure cook on high for 15 minutes.
Common Mistakes to Avoid
Avoid skipping the step of rinsing the lentils, as it removes debris. Do not overcook the lentils into mush before blending, as you want some texture. Be cautious not to add the lime juice too early during cooking, as the high heat can mute its bright, fresh flavor—always add it at the end.
Conclusion
This Indian-Spiced Lentil Soup is a testament to how simple ingredients can create extraordinary depth of flavor. The garam masala provides a warm, complex backbone, while the method of partially blending achieves a restaurant-worthy texture. Nutritious, forgiving, and deeply satisfying, this recipe is a reliable staple that promises comfort in every bowl.