Red Lentil Soup with Garam Masala Recipe

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Categories: Bean, Indian, Soup

Submitted By: The Spice House.

Red Lentil Soup with Garam Masala Notes

From Nepal; Ingredients with a '*' can be replaced with 4 1/2 teaspoons of ground Garam Masala (total replacement, not per ingredient)

Ingredients
Serves / Yields

12 cups

Preparation Instructions

In a bowl soak lentils in water to cover by 2 inches 1 hour and drain in a fine sieve.

In a 4-quart heavy saucepan cook onions in oil over moderate heat, stirring occasionally, until golden brown. Stir in salt and spices and cook over moderately low heat, stirring occasionally, 5 minutes. Stir in lentils, water and broth and simmer until lentils fall apart, about 25 minutes. (Old lentils may take longer to cook.) Let soup cool slightly.

Transfer soup to a blender in batches and puree (use caution when blending hot liquids), transferring to a bowl. In a pan heat soup over moderate heat, stirring, until hot and season with salt if necessary. Makes about 12 cups, serving six as a main course.

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Kathleen R. Said:

This is the best lentil soup ever and I've tried many other recipes for lentil soup. I followed the recipe exactly and used most of the spices from the Spice House, especially the Saigon cinnamon. I cooked the lentils for 30 minutes, and they fell apart in the the pan. This soup also freezes well.

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Make it Again? Kathleen R. would make this recipe again.

Elizabeth S. Said:

I would say this recipe is in between 'good' and 'amazing'. I'm eating the leftovers right now and it is still fantastic. I made it for my family who do not necessarily like spicy foods and they thought it was great. A few things I did:

Left out the cloves - i don't much like the taste. Used less turmeric as it is quite strong. I soaked the lentils for four hours - they fell apart so easily while cooking. I used vegetable broth since I was serving a vegetarian or two. This seemed fine. I think I will use a thicker vegetable stock the next time to see what the results will be. Also, I think I will tone down the cayenne next time.

Overall, a great winter soup!!! Served with some small goat cheese sandwiches it was perfect.

Liz, La Crosse, WI

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Make it Again? Elizabeth S. would make this recipe again.