Lentil Soup with Garam Masala
Hearty red lentil soup with warm garam masala. Tips for swaps, soaking, blending, storage, and spice adjustments.
From Nepal; Ingredients with a '*' can be replaced with 4 1/2 teaspoons of ground Garam Masala (total replacement, not per ingredient).
Submitted by: Adapted from from Milwaukee, WI
Yield: 12 cups
- Soak red lentils 1 hour, brown onions with spices, then simmer until lentils fall apart (about 25 minutes).
- You can replace all starred individual spices with 4.5 teaspoons of ground garam masala total.
- Blend carefully or use an immersion blender, adjust salt and heat after blending, and store refrigerated 3–4 days or frozen 2–3 months.
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.
thespicehouse.com
Frequently Asked Questions
Can I replace the starred spices with garam masala?
Yes. The recipe notes that all starred spices can be substituted together with 4.5 teaspoons of ground garam masala. Start with that amount, then taste and add a little more if your garam masala is mild.
How can I make this soup vegetarian or vegan?
Replace the 2 cups of chicken broth with an equal amount of vegetable broth or water plus a bouillon cube. Use vegetable oil as listed and the recipe is vegan as written otherwise.
Do I have to soak the red lentils? What does soaking do?
Soaking 1 hour is recommended to shorten cooking time and help even cooking. Red lentils cook quickly even without soaking, but soaking speeds the process and can reduce gas for some people.
How long do red lentils take to cook? What if mine are old?
Fresh red lentils usually fall apart in about 20 to 30 minutes simmering. Older lentils can take longer. Simmer until the lentils break down and the soup is creamy.
How do I safely blend hot soup?
Cool the soup a bit first. Blend in batches, fill the blender bowl only halfway, and hold the lid down with a towel or vent the lid slightly to release steam. Or use an immersion blender directly in the pot for less risk.
Can I freeze the soup and how do I reheat it?
Yes. Freeze in airtight containers up to 2 to 3 months. Thaw overnight in the fridge, then reheat gently on the stove, stirring and adding a little water or broth if it thickened.
How can I change the spice level or flavor?
Adjust cayenne and chili powder to change heat. Add salt after blending to avoid over-salting. Brighten the soup with lemon juice, plain yogurt, or chopped cilantro just before serving.
Can I replace the starred spices with garam masala?
Yes. The recipe notes that all starred spices can be substituted together with 4.5 teaspoons of ground garam masala. Start with that amount, then taste and add a little more if your garam masala is mild.
How can I make this soup vegetarian or vegan?
Replace the 2 cups of chicken broth with an equal amount of vegetable broth or water plus a bouillon cube. Use vegetable oil as listed and the recipe is vegan as written otherwise.
Do I have to soak the red lentils? What does soaking do?
Soaking 1 hour is recommended to shorten cooking time and help even cooking. Red lentils cook quickly even without soaking, but soaking speeds the process and can reduce gas for some people.
How long do red lentils take to cook? What if mine are old?
Fresh red lentils usually fall apart in about 20 to 30 minutes simmering. Older lentils can take longer. Simmer until the lentils break down and the soup is creamy.
How do I safely blend hot soup?
Cool the soup a bit first. Blend in batches, fill the blender bowl only halfway, and hold the lid down with a towel or vent the lid slightly to release steam. Or use an immersion blender directly in the pot for less risk.
Can I freeze the soup and how do I reheat it?
Yes. Freeze in airtight containers up to 2 to 3 months. Thaw overnight in the fridge, then reheat gently on the stove, stirring and adding a little water or broth if it thickened.
How can I change the spice level or flavor?
Adjust cayenne and chili powder to change heat. Add salt after blending to avoid over-salting. Brighten the soup with lemon juice, plain yogurt, or chopped cilantro just before serving.
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.
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