Oct 18, 2013
Curried Red Lentil Soup
ANYONE can create delicious Indian foods at home. I have many Indian recipes on my blog. And one thing that I always say about them is that they are easier than you think, if you’ve never attempted making them. And… IT’S ALL ABOUT THE SPICES.
This recipe is yet another example of a simple, yet exotic dish that you can prepare with the use of just a few Indian spices and spice blends. I have provided links for purchasing the specialty spices that I used for this soup below. For a complete list of the Indian spices that I always have on hand and the link to my favorite online Indian foods store, see my post on Indian Lentil Sweet Potato Stew.
- 3 cups red lentils
- 6 cups water
- 2 fresh tomatoes, diced (or 1 can salt-free diced tomatoes)
- 2 TBS Dal Masala spice blend
- 2 TBS curry powder
- pinch of asafetida (hing)
- pinch of ground cloves
- pinch of cinnamon
- 1 TBS tamari (or to taste)
- ½ cup raw cashews
- 2 medjool dates, pits removed
- ¼ cup chopped cilantro
- Freshly grated black pepper for garnish
- Place the lentils, water and spices in a soup pot and simmer until the lentils are tender (about 30 minutes)
- Add the tomatoes and simmer for 20-30 minutes more.
- Place the cashews and the dates in a high-powered blender.
- Add just enough of the soup broth to cover the cashews and blend until smooth.
- Add half of the remaining soup to the blender with the cashews and blend until smooth.
- Return this to the soup in the pot and stir well to combine.
- Simmer for another 20 minutes or so. The longer you simmer, the more the flavors develop. Add more water if it becomes too thick.
- Add the chopped cilantro last, just before serving, and stir to combine.
- Garnish with freshly grated black pepper.
Serves 4-6. Enjoy!