Prep 15 mins
Cook 1 hr 10 mins
This lentil soup is done in more of an Asian style than some of the others. Goes well with chapatis or pooris and a light salad. Recipe by Nancie McDermott.
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1⁄2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 2 teaspoons black mustard seeds or 2 teaspoons brown mustard seeds
- 2 teaspoons cumin seeds
- 1⁄4 cup sesame seeds
- 1 tablespoon minced garlic
- 2 cups uncooked red lentils (masoor dal)
- 1 cup finely chopped onion
- 2 cups finely chopped celery
- 2 cups finely chopped carrots
- 5 cups vegetable broth
- 3 cups water
- 1 cup diced tomato (may used canned)
- 1 teaspoon salt
- Heat the mustard seeds and cumin seeds in the oil in a soup pot, stirring constantly, just until the mustard seeds start to pop.
- Lower heat and add sesame seeds.
- Cook until the sesame seeds become golden, then add garlic, curry powder, cumin, ginger, and pepper, stirring just until fragrant.
- Add the lentils and cook for 5 minutes.
- Add the onions, celery and carrots, and cook for 1 minute more.
- Add broth and water, and bring to a boil.
- Reduce heat, cover, and simmer, 30-35 minutes, or until lentils are soft and mash easily with the back of a spoon.
- Add the tomatoes and salt and cook another 25 minutes, stirring occasionally.
- Check and adjust for seasoning before serving.
- Serve hot.
This was great! The second time I made this dish I added some red pepper flakes (about a 1/2 tsp.) to give some heat to this spiced soup. Served with flame heated tortillas instead of naan, a dollup of sour cream, and some cilantro. Dreamy...
This was good! I used split red lentils because that's the only kind I can find and only added 2 cups water (we like thicker soups) but followed all other directions to a "T". We served Roti / Phulkas #90817 on the side, which went really well and added a dollop of yogurt on top. I was kind of surprised that this did not taste more spiced, considering how many/how much spices are in it. I was very happy with the flavor the sesame seeds and the almost caviar-like black mustard seeds bursting in your mouth. Tasty. This is a good recipe.
I like to experiment with spices and try recipes that combine flavors differently than what I'm use to. I love making the wonderful Southern food my mom made while I was growing up. So when I wanted to spice up dinner I asked people who grew up in different cultures how their mother made her favorite dish. This recipe has the same flair as ones given to me by friends from India and Morocco. Lentils are healthy, cheap, and cook quickly. The spices in this dish make them a real taste treat. I couldn't remember the name of this recipe. It's so good I searched online for 2 hours trying to find it. Thank goodness a friend I gave it to sent me a copy. They told me they make it often. Thank you for posting this. We really enjoy it.