Creamy lentils, caramelized onions, garlic, cumin seeds with a burst of intense Indian flavours? Oh yes! How good does that sound?
I was delighted after taking the first spoonful of dinner last night. I really love a good soup! I was left with a spicy tang that kept me wanting more…and more! I must say thank you to my kitchen friends: Indian spices, fresh lemon juice and hot peppers.
I’m actually going to cook another batch today. I know it’s an exceptional recipe when eating the same meal two nights in a row seems like the best idea ever!
Lentil soup is quite filling and wholly satisfying. One bowl would definitely serve as a main dish for most people. I didn’t need that second bowl but I’m a real sucker for Indian inspired food with some heat!
The level of spice depends on how many hot peppers you add. If you prefer mild, you can cut the hot peppers in half (or even leave them out). When I reduce the hot peppers by half, the soup is mild enough for my children to eat but still has a subtle heat.
Indian Dahl Soup Bowl
- 1 cups red lentils
- 4 cups water
- 1 tbsp turmeric
- 1 tsp garam masala
- 1/4 tsp chilli powder
- 3 bay leaves
- 2 red hot peppers (stems removed) or hot peppers of choice
- 1/4 cup olive oil
- 1 large onion, cut into thin 1 inch strips
- 2-3 large garlic cloves, minced
- 1 tsp cumin seeds
- 1.5 tsp Himalayan pink salt
- Lemon slices, cilantro, green onions, red pepper flakes (optional garnish)
- Soak lentils in fresh water for 2 hours
- Rinse the lentils and place in a medium-sized dutch oven (or heavy bottomed pot with a tight-fitting lid)
- Add 4 cups of water
- Add the turmeric, bay leaves, whole hot peppers (stems removed), chilli powder and garam masala to the pot
- Add the salt and stir well
- Bring the mixture to a boil and reduce to simmer for 40 minutes
- After 40 minutes, stir the mixture and place the lid back on, continue to cook over medium-low heat for an additional 40 minutes
- Remove the lid and stir. If the mixture still has a lot of liquid, continue to cook another 15-20 minutes with the lid off over medium heat. This should thicken the soup nicely.
- Warm olive oil in a medium to large-sized pan
- Sauté the onions, over medium-high heat, until soft and beginning to caramelize
- Add the minced garlic and cumin seeds and stir non-stop for 1 minute
- Carefully add lentils to onion/garlic/cumin mixture taking extra precaution as the liquid could splash up when it hits the hot pan
- Stir the mixture well making sure all the onions are fully incorporated (still over medium-high heat)
- Simmer over low heat until ready to serve
- Ladle soup into a serving bowl and top with green onions, cilantro, red pepper flakes or a dollop of greek yoghurt (All optional)
- Serve with fresh lemons. I love to squeeze lots and lots of fresh lemon juice into my bowl as I eat. This is what creates that delicious tang I spoke about earlier!
This soup is hearty, wholesome and full of my favourite healing spices. Turmeric has been a hot topic in the health community as of late. I’m finding more and more people are turning to this spice for its potent healing properties. For anyone looking for anti-inflammatory foods or battling with ailments such as arthritis, this spice should really become an addition to your daily routine.
I hope you enjoy!
Until next time,