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    You are in: Home / Recipes / Indian Lentil Soup Recipe
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    Indian Lentil Soup

    Indian Lentil Soup. Photo by mersaydees

    1/1 Photo of Indian Lentil Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    30 mins

    1 hr 10 mins

    rickoholic83's Note:

    This soup takes a couple hours to make but is well worth it and freezes beautifully! I received this recipe from a colleague but I believe the original source is Madhur Jaffrey.

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    Units: US | Metric


    1. 1
      Combine the lentils, 2 boxes of chicken stock and turmeric in a heavy pot and bring to a boil. Cover, leaving the lid slightly ajar, turn heat to low and simmer for 30 minutes.
    2. 2
      While soup simmers, peel potatoes and cut into 1/2-inch cubes. When soup has cooked for 30 minutes, add cut potato. Cover, leaving the lid slightly ajar again, and continue simmering for another 30 minutes.
    3. 3
      During the second simmering period, put the garlic and ginger into an electric blender. Add 4 1/2 T water and blend until you have a smooth paste. (I used a food processor for this step. You don't need it to be a paste but it should be finely chopped.).
    4. 4
      Once the soup base has finished cooking it needs to be pureed. Blender 3 batches. (I left one batch unblended to give the soup more texture.) Put pureed soup in a large bowl and set aside. Rinse and wipe out your soup pot.
    5. 5
      Place cooked and cubed chicken in a separate bowl and sprinkle with salt and pepper. Toss to mix. Next, pour oil into soup pot and set over medium heat. When oil is hot, put in the garlic/ginger paste, cumin, coriander and cayenne. Fry, stirring continuously, until the spice mixture is slightly browned and separates from the oil. Put in chicken pieces and fry for 1-2 minutes. Add 14 1/2 oz. chicken stock and bring to boil. Cover and turn heat to low; simmer for 5 minutes.
    6. 6
      Pour in pureed soup and lemon juice. Bring to a simmer and serve.

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on December 07, 2008


      I admit skepticism as I embarked on the actual cooking of this recipe. The first 2 or 3 steps had me wondering just what was I going to end up with? Something to put in my tub to enjoy a nice spa mud bath? I was a little apprehensive, to say the least! I kept going, curious about the end result. I so appreciate that the instructions are so well written! The end result made me feel like I'd finally arrived to someplace I'd never been! Very spa like! :) Unlike the previous two reviewers who thought this too spicy, I liked the spice just fine, and could go a bit heavier on them. I used my new Magic Bullet to puree the ginger and garlic; it did a fabulous job. I boiled my chicken breasts in the lentils, it seemed efficient. I served it with a dollop of plain yogurt. Thanks, Rickoholic83! Made for Cookbook Tag.

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    • on January 30, 2008


      This was good and easy to make but it was a bit too spicy for me. I followed the recipe as written but next time I would Annacia's advice and cut the spices in half. It does make a lot of soup. I have frozen some for lunches also.

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    • on March 01, 2007


      Man, this makes a ton of soup. I loved this but I would recommend that the spice shy start with 1/2 of the ask for amount, I did back off on the ginger just a bit and I added 1tsp of cinnamon and a twist more of lemon. The lentils and chicken are great together and I used 2 large russet potato's which made it very hearty. This is simply perfect for combating the winter cold and I'm going to have enough to last for awhile.

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    Nutritional Facts for Indian Lentil Soup

    Serving Size: 1 (536 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 604.1
    Calories from Fat 146
    Total Fat 16.2 g
    Saturated Fat 3.6 g
    Cholesterol 54.7 mg
    Sodium 745.8 mg
    Total Carbohydrate 70.9 g
    Dietary Fiber 24.4 g
    Sugars 6.7 g
    Protein 42.9 g

    The following items or measurements are not included:

    fresh ginger

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