Spicy Lentil Soup Recipe

Spicy Lentil Soup


For Spice Mix (Preferably whole) - *Cumin Seeds, Coriander Seeds, Cardamom, *Cloves, *Black Pepper Corns, Nutmeg, Mustard Seeds

  • Couple cloves of garlic (finely chopped)
  • Half a red chili (optionally)
  • 1 Whole Brown Onion (roughly chopped)
  • 1 tin of whole tinned tomatoes
  • Four Large Carrots (roughly chopped)
  • ~3-4 cups of red (orange) lentils
  • Continental parsley for garnish

*In my opinion these are the more important spices

How to make Spicy Lentil Soup

For Spice Mix best to use whole seeds or pods where available and pound to death in a mortar and pestle. The extra effort is worth the enhancement jn fragrance. Experiment with portions, careful with the amount of black pepper and cloves you use, these will overpower all the other spices.

  1. Soak lentils in some water and set aside. This is optional if you want keep all the starch and make the soup mode stoggy. WARNING: starchy lentils can cause excessive flatulence.

  2. In a large pot fry garlic and chili, until fragrant using oil of choice (not to fragrant).

  3. Add spice mix, stirring constantly so spice does not stick and burn. If it sticks add a few table spoons of water not extra oil.

  4. Add onions, fry until translucent.

  5. Add carrots, fry until semi-tender. Add tin tomatoes, break them up with your spatula.

  6. Drain water off lentils and added to pot. Add enough water to cover and simmer on low heat.

  7. Top up water when needed so soup doesn't burn to pot base. Cook lentils until they are very very soft. Shouldn't take to long with quick cooking red lentils.

  8. Your Done. Wait until serving. Serve with parsley. And if its stoggy enough serve over some basmati rice.

Soups are always best the next day, will keep for about 4 days in fridge, make enough to put into freezer as well.

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