Masala Lentil Soup
Delicious lentil soup with an Indian flavored kick. Super easy to make. I make ahead and take for lunch throughout the week.
Delicious lentil soup with an Indian flavored kick. Super easy to make. I make ahead and take for lunch throughout the week.
- Carbohydrate 50.5401600085942 g
- Cholesterol 8.64000000730383 mg
- Fat 4.16832000292153 g
- Fiber 20.496 g
- Protein 24.5952000061352 g
- Saturated Fat 1.02931200078151 g
- Serving Size 1 1 Serving (355g)
- Sodium 415.872000348149 mg
- Sugar 30.0441600085942 g
- Trans Fat 0.375648000204507 g
- Calories 341 calories
Step-by-step
- Boil the lentils and stock (or water) for 30 minutes in a soup pot.
- Once tender, put half the lentils and some of the stock in a blender. Blend until puree'd.
- Add puree'd mixture back to soup pot with whole lentils.
- Empty bottle of Tikka Masala Sauce and bring to boil.
- Add water to preferred soup consistency.
- Add salt to taste if needed.
- Serve with chopped fresh tomatoes and toasted bread.
The Impact of Preserved Bases
Jarred tikka masala sauce brings concentrated aromatics and pre-cooked spices that would otherwise take hours to bloom in oil. Commercial sauces rely on stabilized purees and emulsified fats, meaning they disperse evenly through hot stock without separating. Fresh tomatoes added at the table provide an acidic contrast that cuts through the rich, spiced sauce. Cooking store-bought bases too long can dull their vibrant garlic and ginger notes, so incorporate the sauce near the end of the simmering process. Keeping a bottle in the pantry guarantees a quick foundation, though homemade spice pastes yield sharper herbal brightness.
Adapting Liquids and Seasonings
Swapping chicken stock for water requires careful attention to final salinity levels. Chicken stock carries built-in sodium and collagen that amplify body, whereas plain water demands additional salt or bouillon adjustment to prevent a flat taste. If using bouillon cubes, dissolve them in warm water first to avoid uneven pockets of concentration in the soup pot. Dried lentils absorb liquid at varying rates depending on their age, so keep an extra cup of water nearby to adjust the viscosity during the final reduction. Leftovers keep well in sealed glass containers for up to four days in the refrigerator.
