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 are 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 is it really easy to make, and is packed with flavor. I am a fan of lentil based soups as they are loaded with extra protein and fiber, as well the lentil adds a lovely thickness and creaminess to the soup without having to use a thickener.
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 for brightness.
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.
Spiced Lentil Soup
Warm spices such as bay leaves, cumin, chilies and gram masala give this spiced lentil soup it's flavor along with a dollop of garlicky yogurt.
Ingredients
- 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
Instructions
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.
Eat.
Notes
Adding a touch of garlic to the garlic adds an extra layer of flavor to this soup. Sometimes I use a vegan coconut yogurt for even more flavor.