Red lentil soup with spices and cilantro
4 servings
80 minutes
Red lentil soup with spices and cilantro is a fragrant dish of Indian cuisine filled with the warmth of spices and vibrant flavors. Red lentils easily cook into a tender creamy texture that absorbs the rich notes of turmeric, cumin, and curry. The depth of flavor is enhanced by masala—a blend of roasted spices that creates a warming effect. Refreshing cilantro adds brightness and lightness, while ghee softens the overall profile of the dish. This soup pairs perfectly with rice or traditional Indian flatbreads—chapati. It is suitable for cozy home lunches as well as warming winter evenings. In India, such soups are often prepared to restore strength and harmony in the body since the combination of spices is not only tasty but also healing.
1
Rinse the lentils twice and soak them overnight.
- Red lentils: 1 glass
2
In the morning, drain the water. Place the lentils in a pot, add 4 cups of water, bring to a boil, and cook uncovered over medium heat for 30 minutes. Stir occasionally to prevent sticking to the bottom. Add a cup of water and cook for another 15-20 minutes or until the lentils are soft. Then set aside.
- Water: 5 glass
- Red lentils: 1 glass
- Water: 5 glass
3
Prepare masala (spice mix): take 1 teaspoon of cloves, 1 teaspoon of cardamom, 1 teaspoon of black pepper, 5 bay leaves, 1 teaspoon of cinnamon, and 5 teaspoons of cayenne pepper (adjust to taste). Roast each spice separately, then grind and mix all ingredients thoroughly. Store in a closed container.
- Masala (spice blend): 0.5 teaspoon
4
In a heated small pan or pot, add ghee or vegetable oil, mustard seeds, cumin, and asafoetida. When the seeds start to crackle, add garlic while stirring and sauté until lightly brown. Now add crushed curry leaves, chopped cilantro, turmeric, and masala. Mix quickly.
- Clarified butter (ghee): 2 tablespoons
- Black mustard seeds: 1 teaspoon
- Cumin: 1 teaspoon
- Asafoetida (hing): pinch
- Garlic: 2 cloves
- Curry leaves: 5 piece
- Cilantro: 1 bunch
- Turmeric: 1 teaspoon
- Masala (spice blend): 0.5 teaspoon
5
Then mix this mixture into the soup. Add salt and pour in the remaining water or as much water as needed for the desired thickness of the soup. Boil for 2 minutes after it starts boiling and serve with rice and chapati or bread.
- Masala (spice blend): 0.5 teaspoon
- Salt: 0.5 teaspoon
- Water: 5 glass