Red Lentil Soup made is Vegan and Gluten-free. With spinach, carrot and lots of warm spices, this soup is really hearty and healthy.
Course Soup
Cuisine Indian
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 6
Calories 320kcal
Ingredients
1.5cupred lentils(Ref Notes 1)
8cupsVegetable stock/ water
1tbsp Vegetable oil
1smallOnion
1tbspGarlicMinced
1largetomatoChopped
1largecarrotChopped
½tspturmeric
½tspnCumin powder(optional)
1tbspMild Curry Powder
1tspnPaprika
3cups spinachTightly packed
Salt and pepper to taste
half lemon wedge
fresh coriander leaves
Instructions
Heat oil in a heavy bottom pot. When medium hot, add chopped onion followed by garlic. Saute 2-3 minutes. The onion will start to soften and no more raw smell of garlic.
Stir in chopped tomato and Carrots. Saute for a minute and let the veggies soften.
Add all the spices turmeric, cumin, curry powder, paprika. Saute for a minute. This helps to develop the flavour.
Stir in washed lentil and stock/water to the pot. Season with salt.
Once it comes to a rolling boil, reduce the flame and let it cook covered for another 20 minutes.
When the lentil is almost cooked and carrot is tender, add Spinach to the pot.
Mix well and let it simmer for 5 more minutes.
Stir in fresh lemon juice. Adjust the seasoning and add more salt and pepper if required.
Garnish with fresh coriander leaves when serving.
Notes
To cook lentil faster, soak the lentils for 10-15 mins. Then drain and add to the pan.