Pureed Indian Lentil Soup
Ready In: 30 mins
Serves: 2-3
Ingredients
- 1 cup red lentil, washed
- 1 medium potato, diced
- 1 tomatoes, chopped
- 1⁄4 medium onion, diced
- 1 vegetable bouillon cube
- 2 garlic cloves, pressed
- 7 indian curry leaves
- 1⁄4 teaspoon coriander, ground
- 1⁄4 teaspoon cumin, ground
- 1⁄4 teaspoon black pepper, ground
- 1⁄2 teaspoon paprika
- kosher salt
- 2 tablespoons yogurt (optional)
Directions
- 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.
- Add the tomatoes, onions, garlic, curry leaves and spices.
- Simmer gently for 20 minutes or until potatoes are tender.
- Remove from heat and remove curry leaves. Rinse leaves and set aside.
- Blend to desired consistency.
- 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.
- Ladle soup in bowls and drizzle each serving with yogurt, if using. Garnish with curry leaves.
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