Indian lentil soup

Prep work





  • 200 g red lentils, picked over and rinsed
  • 1 l water
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 carrot, peeled and chopped
  • 2 cloves garlic, chopped
  • - sea salt
  • - freshly ground black pepper
  • 400 g diced tomatoes with juice
  • 500 ml vegetable stock
  • 1 lime, juiced
  • - a bunch of fresh coriander sprigs, plus leaves for garnish
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Amount ingredient name

Combine lentils and water in medium saucepan over medium- high heat and bring to a boil. Reduce heat to medium and cook, stirring occasionally and skimming off and discarding any foam that forms on surface, until lentils are tender, about 10 minutes. Drain lentils in colander.

Warm oil in medium saucepan over medium heat. Add onion, carrot, garlic and big pinch of salt, cover and cook, stirring occasionally, until tender for about 8 minutes.

Add lentils, onion mixture, tomatoes, stock, lime juice, fresh coriander, ginger, turmeric, cumin, ground coriander and 1/2 teaspoon salt to the jar of the KitchenAid ARTISAN Power Plus Blender.

Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth and rising steam is visible for about 1-2 minutes.

Soup should be hot. Season to taste with salt and pepper. Serve at once, garnished with coriander leaves and a dollop of plain yogurt, if desired.

To store, leave to cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.



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