Spicy Split Red Lentil Soup

Recipes
Jump to Recipe Print Recipe

Spicy Split Red Lentil Soup

A hearty and thick split lentil soup with tomato, garlic, chilli, cumin, mustard seed and coriander. The perfect winter warmer!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 50 minutes
Servings 4
Calories 220 kcal

Ingredients
  

  • 1 Cup Split Red Lentils
  • 2 tsp Vegetable Oil
  • 1 Med - Large Onion Finely chopped
  • 3 Cloves Fresh Garlic Peeled
  • 2 Dried Chillies
  • 1 Sprig Fresh Curry Leaves
  • 1 tsp Black Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Salt
  • 2 tsp Turmeric Powder
  • 1 tsp Mixed Masala (optional)
  • 1 Small Tomato Finely Chopped
  • Fresh Coriander Roughly Chopped

Instructions
 

  • Wash lentils until waters runs clear and boil for 20 minutes. Use a hand blender if you want it smooth or you can cook until the consistency you like. Remove the froth as it boils. For convenience you can boil in a pressure cooker.
  • Heat oil in a pan on medium heat and add mustard seeds. Fry until the mustard seeds start popping.
  • Add in the onions, garlic, cumin seeds, dry chillies and cook until onions are soft and translucent and slightly brown.
  • Add salt, turmeric and / or masala and fry for a minute.
  • Add the tomato and cook until the oil separates or rises to the top.
  • Add in the dhal and allow to simmer for 20 minutes.
  • Add in chopped coriander and enjoy!

Notes

This freezes very well even after braised.  You can also boil all the dhal and just take out portions and braise when you want.
For a variation: you can add in any veg, eg., cabbage, mixed veg, brinjal, cauliflower etc just after the tomato and cook for 10 minutes before adding the dhal in.