It has finally soup weather in Oakland. It even got down to 38, which is not normal for our area at all. My mint froze, and the seeds I planted a few weeks ago is not growing. It is definitely time to enjoy a big bowl of this comforting Spiced Lentil Soup.
This soup recipe is inspired by a recipe I saw in Delicious Magazine. You are going to love this comforting Indian inspired soup recipe as not only is it really easy to make, but it is packed with flavor.
I used warm spices such as cumin, gram masala, and spicy Marash chilies to season the vegetarian broth-based recipe. After cooking the soup until the lentils fall apart, I puree half of the lentil soup mixture, before combining with the soup with fresh spinach and lemon juice.
The topping for this flavor rich spiced lentil soup is a garlicky yogurt and a sprinkle of cilantro. This recipe is a big bowl of bright and refreshing flavors that are a welcome on a chilly evening.
Recipe: Spiced Lentil Soup
** serves 4
2 tablespoons olive oil
1 yellow onion, finely minced
2 carrots, scrubbed clean and cut into small dice
3 celery sticks, cleaned and cut into small dice
1 bay leave
1 teaspoon ground cumin
1 teaspoon Marash chilies
1 tablespoon gram masala
1 1/2 cups orange lentils
7 cups vegetable stock
2 handfuls spinach leaves, I use baby leaves if you use larger, tear or cut into smaller pieces
juice 1/2 lemon
1 cup greek yogurt
1 teaspoon olive oil
1 small garlic, grated on a Microplane
cilantro, to serve with
Fresno chilies, to serve as a garnish
extra lemon wedges
- Heat the olive oil in a large saucepan over medium-low heat. Add the onions and cook until soft; about 3 – 5minutes. Add the celery and carrots, stir and cook for another 3 minutes.
- Stir in the bay leaves, cumin, chilies, gram masala, and the lentils. Cook for 5 minutes over low heat, stirring every so often.
- Add the stock, stir and simmer over low heat for 30 – 40 minutes. The soup will begin to thicken as the lentils fall apart.
- While the soup is cooking mix the yogurt, 1 teaspoon olive oil, and garlic together. Set aside.
- When the soup has finished cooking puree half of the soup in a food processor or blender; then mix the pureed and the unpureed soups together.
- Gently reheat over low heat and stir in the spinach and juice of 1/2 lemon. Remove from the heat and season to taste with salt if you desire.
- Serve in a bowl and top with yogurt, cilantro, and the chilies.