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

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    mlomeister's Note:

    Another pureed soup for my husband on liquids after a few tooth extractions. :-) This one is based on one of his favorite curries, parappu - the south Indian equivalent of dahl or sambar. He wasn't allowed spicy foods, so I've swapped paprika for curry powder. If you're really adventurous, dry-roast whole spices in a skillet on very low heat until you can just start to smell the aroma and grind them in a coffee grinder instead of using bottled pre-ground spices. You can get indian curry leaves fresh in most indian stores and freeze them airtight until use.

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    Units: US | Metric


    1. 1
      In a soup pot on medium heat, add lentils, potatoes, bouillon and 3 cups of water. Bring to a boil and reduce to a simmer.
    2. 2
      Add the tomatoes, onions, garlic, curry leaves and spices.
    3. 3
      Simmer gently for 20 minutes or until potatoes are tender.
    4. 4
      Remove from heat and remove curry leaves. Rinse leaves and set aside.
    5. 5
      Blend to desired consistency.
    6. 6
      If using a standalone blender, return pureed soup to pot and warm gently over low heat. If using an immersion blender, feel free to skip this step.
    7. 7
      Ladle soup in bowls and drizzle each serving with yogurt, if using. Garnish with curry leaves.

    Ratings & Reviews:


    Nutritional Facts for Pureed Indian Lentil Soup

    Serving Size: 1 (198 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 0.0
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.0 mg
    Total Carbohydrate 0.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.0 g

    The following items or measurements are not included:

    vegetable bouillon cubes

    curry leaves

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