I never thought I would have a red lentil soup that could match the Turkish red lentil soup that I have been served in Turkish restaurants and that I've learned to make. So I had low expectations for this Indian spiced version. It completely destroyed my expectations and was absolutely delicious. It was great last night, and I had two more bowls today (for lunch and dinner) which were equally good if not better. This soup is sweet, spicy, healthy, warm, unusual...all in all amazing. Give it a try and I guarantee you won't be sorry! (Adapted from the Best of Fine Cooking magazine)
Avg. 4.5/55 votes
3 Tbsp vegetable oil
2 medium yellow onions, chopped
2 tsp. garam masala
2 quarts chicken broth or vegetable broth
2 (14.5 oz) cans diced tomatoes
2 1/2 cups dried red lentils, rinsed and drained
2 medium ribs celery, diced small
1 medium carrot, peeled and diced small
2 medium cloves garlic, peeled and chopped
1/4 tsp. cayenne pepper
Kosher salt to taste
Heat the oil in a 6-quart (or larger) Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the garam masala and cook, stirring constantly, until fragrant, 45 seconds.
Add the broth, tomatoes and their juices, lentils, celery, carrot, garlic, cayenne, 1/2 tsp. salt, and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentils from sticking; skim any foam as necessary.
Reduce the heat and simmer uncovered, stirring occasionally,
until the lentils, carrots, and celery are tender, 35 to 40 minutes. Season with salt to taste.
Store leftovers in the refrigerator for up to 5 days. It only gets better!