Indian Inspired Red Lentil Soup
A mildly spiced red lentil soup that is very easy to make yet gets great reviews and is very colorful and pretty. The use of whole spices gives it a unique aroma. I use non-chicken broth since the veggie broth has already a very distinct flavor. You can always use water or even chicken broth. If you don't have whole spices, use 1/2 tsp. of onion powder, coriander powder and cumin each. Must use red lentils (not brown or yellow)
A mildly spiced red lentil soup that is very easy to make yet gets great reviews and is very colorful and pretty. The use of whole spices gives it a unique aroma. I use non-chicken broth since the veggie broth has already a very distinct flavor. You can always use water or even chicken broth. If you don't have whole spices, use 1/2 tsp. of onion powder, coriander powder and cumin each. Must use red lentils (not brown or yellow)
- 3 cups water
- 2 sticks celery chopped
- 2 garlic cloves chopped
- 1 white onion chopped
- 2 cups red lentils washed
- 3 carrots chopped
- 1/4 celery root chopped (optional)
- 1 root parsnip chopped ( optional)
- 4 tbls vegetable oil
- 1 carton- about 4 cups non chicken broth/or any other broth
- 3 tbls. tomato paste
- 1 tsp. each dry coriander seeds , dry onion seeds, cumin seeds grined ( optional)
- 1 tsp. curry powder
- as needed salt, pepper
- Carbohydrate 39.8289609365184 g
- Cholesterol 0 mg
- Fat 21.7519921874756 g
- Fiber 18.5915156117189 g
- Protein 15.3593749997758 g
- Saturated Fat 1.66894999999481 g
- Serving Size 1 1 Serving (230g)
- Sodium 47.0378124971667 mg
- Sugar 21.2374453247995 g
- Trans Fat 0.402684218742578 g
- Calories 411 calories
Step-by-step
- Grind whole spices.
- Heat oil in a pot and add grined spices.
- Add the garlic, stir and add the chopped vegetables, stir and cook for a few minutes until they are slightly coated with oil.
- Add the lentils , broth, water, salt, pepper , tomato paste and the curry powder.
- Bring to a boil.
- Reduce heat to minimum and cook about an hour.
- Add salt and pepper if needed.
Equipment and Tooling
A heavy-bottomed Dutch oven or a stainless steel stockpot with a thick base distributes heat evenly, preventing the finely chopped onions, carrots, and celery from scorching while they sweat in the four tablespoons of oil. Because red lentils disintegrate completely during a prolonged one-hour simmer, an immersion blender is entirely optional; vigorous stirring with a wooden spoon will naturally break down the softened legumes into a velvety purée. Ensure the cutting board used for the garlic and root vegetables is non-porous acrylic to prevent lingering sulfur compounds from absorbing into wooden surfaces.Thermal Dynamics and Searing
Heating the oil prior to spice addition requires medium heat—approximately 350 degrees Fahrenheit—so the botanical matter sizzles without burning the delicate garlic cloves. Introducing the tomato paste directly into the hot fat and spices for sixty seconds caramelizes the natural sugars and amino acids through the Maillard reaction, deepening the savory backbone of the broth before the liquids are poured in. Simmering the mixture on the absolute minimum heat setting prevents the bottom from forming a charred crust while the starch molecules within the lentils fully hydrate and gelatinize.
