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–+ servings

Lentil Soup with Ginger and Coriander

A simple, yet tasty soup or vegetarian dish
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Keyword: Vegetarian, Lentils, Spice, Ginger
Course: Soup, Vegetarian
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6 Servings
Calories: 337kcal
Author: MJF
Cost: £3.00

Equipment

  • 1 Large Pot with Lid
  • 1 Wooden Spoon
  • 1 Immersible Blender Optional

Ingredients

For the Lentil Soup

  • 2 Cups Lentils
  • 1 tsp. Turmeric
  • 1 each Bay Leaf
  • 2 tsps. Salt
  • 6 Cups Water
  • Salt & Pepper to taste

For the Spiced Oil

  • ¼ Cup Vegetable Oil
  • 1 tsp. Cumin Seeds
  • ½" Piece Fresh Ginger grated
  • 3 Cloves. Garlic grated
  • 1 each Hot Green Chili finely chopped
  • 1 tsp. Chili Powder or Brazilian Blend

To Finish

  • ½ Cup Coriander chopped
  • 1 each Lemon juiced

Instructions

To Cook the Lentil Soup

  • Wash & soak the lentils for 1 hour.
  • Drain, add water and cook with the turmeric, bay leaf, and salt, skimming occasionally, for about 1 hour, until soft.
  • Purée the whole pot, using an immersible blender, or remove some lentils and mash to adjust the consistency and thickness preferred for the final soup.
  • Adjust the seasoning to taste.

To Make the Spiced Oil

  • Fry the cumin seeds in the oil then add the ginger and garlic, cooking until browned.
  • Add the chili powder then a little water to stop the oil cooking further.

To Serve

  • Season the soup with a drizzle of the flavoured oil, coriander and add a sprinkling of the lemon juice.

Notes

Extra spiced oil can be stored in the fridge and used as a boost to final seasoning for other dishes, such as vegetable stir-fries.

Nutrition

Calories: 337kcal | Carbohydrates: 44g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 670mg | Potassium: 753mg | Fiber: 23g | Sugar: 2g | Vitamin A: 291IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 7mg