It has finally become soup weather in Oakland. It even got down to 38, which is not normal for our area. My mint froze, and the seeds I planted a few weeks ago are not growing. It is definitely the season to enjoy a big bowl of this 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 it is packed with flavor. I use 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 mix in spinach and then top it with garlicky yogurt. It is really a bright and flavorful soup recipe.
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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
- kosher salt
- 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.