This lentil soup is a no-fuss way to get cozy without hours in the kitchen. It’s spiced just enough to be comforting and hearty without being complicated. A great weeknight recipe that’s easy to customize.
The Story Behind This Recipe
I stumbled onto this lentil soup recipe while cleaning out my spice cupboard and trying to use up a bag of red lentils. I usually cook Indian food when I want something warming but don’t feel like making a long curry or dealing with lots of ingredients. This soup hits that sweet spot — it’s simple, filling, and the spices provide just a hint of flavor that’s soothing.
I like to make it in a big pot so there’s enough for leftovers. It warms up well the next day and actually tastes better once the flavors have had a bit of time to meld together. Sometimes I add a squeeze of lemon or a few chopped fresh herbs at the end to brighten it up.
One little detail that makes a difference is to toast the spices briefly before adding the lentils and broth. It really brings out their aroma and makes the soup feel more homemade and thoughtful without extra fuss.
Whenever I make this for friends or family, they usually ask for the recipe — it’s a nice way to introduce someone to Indian-inspired cooking without it feeling intimidating. Plus, it’s naturally vegan and gluten-free, which covers a lot of needs.
I keep the base simple with onion, garlic, and ginger, but if you have some chopped tomatoes or spinach handy, those are easy additions. It’s a forgiving recipe you can tweak depending on what you have around.
Cuisine: Indian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 1 cup red lentils, rinsed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon mustard seeds or black peppercorns
- 4 cups vegetable broth
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro or parsley for garnish (optional)
- Juice of half a lemon (optional)
Instructions
- Step 1. Heat the oil in a large pot over medium heat.
- Step 2. Add mustard seeds or peppercorns and toast until they start to pop, about 1 minute.
- Step 3. Add chopped onion, garlic, and ginger. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
- Step 4. Stir in cumin, coriander, turmeric, and cayenne pepper. Cook for another 30 seconds to a minute until fragrant.
- Step 5. Add the rinsed lentils and vegetable broth. Stir to combine.
- Step 6. Bring the soup to a boil, then reduce heat and simmer uncovered until lentils are soft, about 20 minutes.
- Step 7. Season with salt to taste.
- Step 8. If desired, stir in lemon juice and garnish with fresh herbs before serving.
Tips for Success
- Rinsing the lentils before cooking removes excess starch and prevents the soup from getting too thick.
- Toast spices carefully and don’t let them burn or they’ll taste bitter.
- If the soup is too thick, add a bit more broth or water to reach your preferred consistency.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stove or microwave.
- For a creamier texture, you can puree part of the soup with an immersion blender.
Variations & Substitutions
- Add diced tomatoes when cooking the onions for a bit of acidity and sweetness.
- Throw in a handful of spinach or kale during the last few minutes of cooking for extra greens.
- Use coconut milk instead of some broth for a richer, creamier soup.
- Swap red lentils for yellow or brown lentils but adjust cooking time accordingly.
- Add a pinch of garam masala at the end for a deeper layered flavor.
