Red lentil soup
User Reviews
4.8
Red lentil soup
Description
Red Lentil Soup uses red lentils cooked with onion, garlic, grated ginger, and canned plum tomatoes. The spices—garam masala and turmeric—add a mild curry aroma and flavor, balanced by the vegetable stock base. The soup is cooked until the lentils are soft and then blended smooth, creating a creamy texture without dairy. Garnishes like fresh coriander provide brightness, while chili flakes add a touch of heat. This soup can be made in an Instant Pot for speed or simmered on the stove for about 15-20 minutes. It serves well as a first course or light meal.
The flavors develop as the soup simmers, softening the lentils until they nearly break down, thickening the broth naturally. The combination of garlic, ginger, and spices add complexity without overpowering the lentils’ earthiness. The final blended texture is smooth and velvety, making it easy to eat and digest.
Serve garnished with fresh coriander and a pinch of chili flakes for added contrast. The soup pairs well with simple bread or a light salad for a balanced meal. Adjust the salt and pepper after blending to taste.
Notes suggest exploring other vegan instant pot soups for more variety, but this straightforward recipe works well for healthful, cozy cooking. Using an immersion blender keeps cleanup minimal.
Ingredients
- 1 onion roughly chopped, large
- 2 garlic sliced, cloves
- 1 cup red lentil rinsed, 200g
- 15 oz plum tomato canned (tin), 400g
- 1 tbsp ginger freshly grated
- 2 tsp garam masala or mild curry powder
- 1 tsp Turmeric ground
- 3 1/2 cups vegetable stock broth) made using a stock cube or bouillon powder, 840 ml
- 3/4 tsp salt
To serve
- 1/2 tsp chili flakes
- Coriander cilantro) to garnish, fresh, handful
- salt season to taste
- black pepper season to taste
Instructions
Instant pot method
- Add all the ingredients in the Instant Pot. Cover, set vent to sealing and cook for 8 minutes on high pressure.
- Manually release the pressure and blend the soup using an immersion blender until smooth. Alternatively transfer to a blender and blitz.
- Taste and season if needed. Garnish with coriander leaves and serve with a pinch of chilli flakes.
Stovetop method
- Add all the ingredients in a medium pot and bring to the boil.
- Reduce heat and simmer the soup for 15-20 minutes or until the lentils are soft and falling apart.
- Blend the soup using an immersion blender until smooth. Alternatively transfer to a blender and blitz.
- Taste and season if needed. Garnish with coriander leaves and serve with a pinch of chilli flakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 13g | 26% |
| Fat | 1g | 2% |
| Sodium | 1192mg | 50% |
| Potassium | 683mg | 15% |
| Fiber | 16g | 64% |
| Sugar | 4g | 8% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 67mg | 7% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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