Indian Red Lentil Soup Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A lightly spiced Indian-inspired red lentil soup. Onion, garlic softened in ghee, hints of turmeric swapping some curry powder. Coconut milk and tomato paste meld with broth. Lentils simmered till tender, with a splash of lime juice and fresh cilantro for brightness. Carrot diced small for subtle sweetness. Quick to prepare, hearty yet light. Balanced spice, creamy texture. No nuts, dairy-free using ghee, gluten-free, egg-free.
Prep:
18 min
Cook:
28 min
Total:
46 min
Servings:
4 servings
#Indian
#gluten-free
#dairy-free
#lentils
#soup
#vegetarian
Red lentils. Quick cooking, softening fast, vibrant orange-red. Strong flavors needed to stand up. Carrot diced fine, melts in the broth. Onion, garlic sweat in ghee. Ghee is a nod, butter replaced to keep that buttery note without dairy heaviness. Turmeric swaps out some of the curry powder. Earthy warmth that carries without heat. Ginger sharpens, pulls everything forward. Tamarind paste in place of tomato paste. Sour bite echoes tomato but with tang and depth. Coconut milk rounds it out, smoothing edges, rich without heaviness. Lime juice last, punchy finish. Cilantro bright, fresh. Slight shift in times, simmering 25 instead of 20 to soften those lentils just a bit more. Ready in under 50 minutes. Cozy but light. No nuts, gluten, eggs, lactose. Simple pantry ingredients pulling a new flavor trick.
Ingredients
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 small carrot finely diced
- 40 ml ghee (about 2.5 tablespoons)
- 4 ml turmeric powder (just under 1 teaspoon)
- 15 ml freshly grated ginger
- 1.3 liters (about 5.5 cups) vegetable broth
- 240 ml coconut milk (slightly over 1 cup)
- 25 ml tamarind paste
- 200 ml red lentils
- Salt and black pepper to taste
- Fresh cilantro leaves (for garnish)
- Juice of half a lime
About the ingredients
Use ghee for aroma and richness but keep it dairy-free friendly – clarified butter with minimal milk solids. Tamarind paste swaps for tomato paste adding tart, bright notes, balancing coconut’s creaminess. Slightly increase vegetable broth for a lighter finish; broth choice matters—vegetable or chicken as preferred. Lentils rinsed thoroughly to avoid foam and bitterness. Turmeric replacing some curry powder reduces complexity but enhances earthiness, less spice overload. Grated fresh ginger crucial for sharpness; powdered ginger loses punch. Finely diced carrot keeps texture subtle, offered sweetness without chunks. Keep salt moderate; broth and tamarind provide natural salinity. Lime juice added at the end brightens flavors without overwhelming. Fresh cilantro, optional but recommended for herbaceous contrast; adds color and freshness. Adjust according to taste and dietary needs.
Method
- Heat ghee in a medium pot over medium heat. Add onion, garlic and carrot. Sauté gently until soft, around 7 minutes.
- Stir in turmeric and grated ginger, cook about 90 seconds until fragrant but not burnt.
- Pour in vegetable broth, coconut milk, and tamarind paste. Bring to a rolling boil.
- Add lentils, reduce heat to low, cover partially. Simmer for about 25 minutes until lentils are tender and soup thickened, stirring occasionally.
- Season with salt and pepper, stir in lime juice.
- Serve hot, topped with fresh cilantro leaves. Great with crusty pan-fried bread or naan.
Cooking tips
Start by softening aromatics—onion, garlic, carrot—in ghee gently. Avoid browning; patience ensures sweetness. Add spices second, cook briefly to bloom flavors without risk of burning. Pour in liquids immediately after to carry spice aromas. Bring to full boil to wake lentils, then drop to low, partially covered to maintain gentle simmer and avoid foam spilling. Stir occasionally to prevent sticking or clumping. Check lentils at 20 minutes for tenderness; may need additional 3-5 minutes depending on lentil freshness. Add salt at end—not earlier—to prevent toughening lentils. Stir in lime juice last, just before serving; keeps zing bright and fresh. Garnish with cilantro for burst of color and fresh herbal note. Serve alongside lightly toasted or pan-fried bread. Adjust seasoning final time before plating. Soup texture can be chunky or lightly pureed if desired, but original kept chunky for mouthfeel.
Chef's notes
- 💡 Start gentle on heat when softening onion, garlic, carrot. Low and slow stops browning, pulls sweetness. Ghee adds aroma without heaviness but watch heat. Don’t rush spices; turmeric cooks fast, 90 seconds max. Fresh ginger grated, no powdered if possible - sharper flavor, punch. Use rinsed lentils to avoid foam and bitterness - rinse well under cold water.
- 💡 Add liquids right after spices. Helps bloom turmeric flavors but stops burning risk. Coconut milk pour slowly to prevent curdling. Tamarind paste is tangy but subtle; balance with broth amount. Partial lid on pot keeps steam but avoids foam spills. Stir every 5 minutes or so; thickens, sticks if neglected. Check lentils after 20 minutes, might need longer for softness.
- 💡 Salt goes in last. Adding early toughens lentils, slows cooking. Lime juice freshens at the end, never during simmer. Use fresh lime, bottled alters flavor. Garnish with cilantro just before serving. Chop finely, adds green brightness and herb hit. Bread on side not included but pan-fried or naan works best. Toast bread with garlic butter—not part of soup but good pairing.
- 💡 Carrot diced very fine, melts into broth, no chunks. Adds natural sweetness; don’t overdo to keep balance. Broth choice matters - vegetable broth for vegan, chicken broth if preferred and no dietary conflicts. Adjust turmeric less or more depending on spice tolerance but keep under 1 tsp for earthiness without bitterness. Stir often ensures even cooking and no sticking.
- 💡 Simmer low and slow; boil wakes lentils but simmer softens gently. Keep partially covered to trap steam, avoid boil-overs. Coconut milk rich but should not be heavy; should lighten broth not thicken too much. Lentils should break down but not puree - chunky texture recommended. Don’t blend unless preferred. Fresh grated ginger crucial; dried ginger dulls sharpness.
Common questions
Why no salt at start?
Salt slows cooking. Lentils toughen. Add salt late, after lentils softened fully. Better texture. Also salt levels easier to control at end.
Can I use curry powder instead turmeric?
Curry powder changes flavor mix. Turmeric cleaner, earthier taste here. If used curry powder, reduce quantity to avoid overpowering. Fresh ginger still important for sharpness. Adjust tamarind for balancing tartness.
Lentils too mushy or too firm?
Mushy means cooking too long or too high heat. Firm means undercooked. Check at 20 min, keep lid partial for simmer. Stir often, add broth if drying. Cooking time depends on lentil freshness. Rinse lentils thoroughly before cooking.
How to store leftovers?
Cool fast. Refrigerate in airtight container. Keeps 3-4 days. Freeze in portions if longer storage. Reheat gently, add splash of broth or water to loosen. Avoid high heat or coconut milk may separate.
