Spicy Red Lentil Vegetable Soup
Simple, Satisfying, Adaptable Curry Soup Recipe
Spicy Red Lentil Soup is featured in Jill Nussinow's new cookbook, Nutrition CHAMPS, on Pg. 177.
This tasty vegan soup recipe now has a pressure cooker option, thanks to my lovely new pressure cooker, and The Veggie Queen's new pressure cookbook.
For this lentil curry soup, we use Masoor Dahl, tiny red lentils available in natural food stores or Indian groceries. It's light, easily digested, colorful, cooks quickly - a great favorite with cooks in a hurry.
Total prep & cook time: 60 min
Nutrition Data Per Serving, 135 g: 232 calories, 33 g carbohydrate, 8 g fat, 412 mg sodium, 6 g dietary fiber, 9 g protein, low in Cholesterol, good source of Dietary Fiber, Copper and Manganese, very good source of Vit A and Vit C. Estimated glycemic load: 13.
- 1 c Indian red lentils (Masoor Dahl)
- 6 c water
- 1 large yam ( approx 1 lb)
- 1 c sliced fresh green beans
- 2 stalks celery, diced
- 1/2 red bell pepper, diced
- 1 Tbsp olive oil
- 2 thin slices fresh peeled ginger
- 1/2 cinnamon stick
- 1 bay leaf
- 1 pinch hing (asoefetida)
- 1/2 tsp gr fennel
- 1/2 tsp cumin seed
- 1 tsp gr coriander
- 1/2 tsp turmeric
- 1/2 tsp salt or to taste
- 2 Tbsp minced parsley, basil or cilantro as garnish
- Clean, wash, rinse and drain the red lentils
- Bring the water and lentils to a boil, and skim the foam
- Prep the veggies
- Cover and simmer 1/2 hour - 15 minutes if soaked
- Heat the oil on medium in a large sauce pan & add the hing
- Add the veggies, and sauté 5 minutes on med/high heat
- Add the spices, sauté briefly, remove from heat
- Add the lentils and water
- Add the ginger slices, bay leaf, cinnamon stick
- Stove Top: Bring to a boil, cover and simmer 1/2 hour
- Pressure Cooker: Lock on lid, bring to high pressure for 6 minutes, remove from heat, natural pressure release 10 minutes
- Crockpot: Add to crockpot, cover, set heat to low, cook for 4 - 6 hours
- Add salt to taste and minced herb, serve with chapatis or rice
This red lentil soup recipe has many possible variations. The yam complements the red lentils very well, but add or substitute whatever vegetables you wish.
Other kinds of lentils will work too, but they'll take longer to cook, and should be soaked.
This soup is good served with a scoop of rice, and a couple of Indian chapatis or tortillas, or any kind of sandwich. It's also good with orange raisin scones or oatmeal date nut muffins.
More bean cooking tips and directions
Your comments & questions help improve our recipes, so don't be shy! Contact Us