Lentil Soup
Red lentils simmered with sweet potato, carrots, and warm spices. Topped with ground cumin and roasted nuts.
Ingredients
- 1 white or yellow onion, diced
- 1 sweet potato, chopped
- Salt, to sweat down onions
- 2-3 carrots, chopped
- 400g red lentils
- Olive oil, for sautéing
- 2 tsp garam masala
- 2 tsp cumin
- 1/2 tsp turmeric
- 1 tsp coriander powder
- Black pepper, to taste
- 3 tsp Better than Bouillon paste
- 3 L hot water
Instructions
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Wash the lentils: Rinse the red lentils under cold water until water runs clear. Set aside.
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Sauté the onions: Heat olive oil in a large pot over medium-high heat. Add diced onions and reduce heat to medium. Add salt to help sweat down the onions until softened.
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Add vegetables: Add chopped sweet potato and carrots to the pot. Stir until well combined with the onions.
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Add lentils: Add the rinsed red lentils and mix until well combined with the vegetables.
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Simmer the soup: Add 3 liters of hot water, bouillon paste, garam masala, cumin, turmeric, coriander powder, and black pepper. Increase heat to high until the soup comes to a gentle boil, then reduce heat to low. Cook for 30-45 minutes until vegetables are tender.
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Blend: Remove from heat. Using an immersion blender, blend the soup until smooth and no chunks remain.
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Final simmer: Return to stove on low heat and simmer for 20 more minutes to develop flavors.
Serving Suggestions
Toppings
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Toasted Cumin: Toast cumin seeds in a dry pan until fragrant, then grind coarsely in a pestle and mortar. Sprinkle generously over each bowl.
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Roasted Nuts: Toast a mix of cashews, pistachios, or slivered almonds in a dry pan until golden and fragrant. Chop coarsely and sprinkle on top for crunch.
To Serve
Ladle the hot soup into bowls and top with the ground cumin and roasted nuts. Finish each bowl with a bright squeeze of fresh lemon juice to balance the earthy flavors.
Notes
- Red lentils break down easily, creating a naturally creamy soup without dairy.
- The soup thickens as it sits; add a splash of water when reheating if needed.
- Stores well in the refrigerator for up to 5 days or freezes beautifully for up to 3 months.
