This wonderfully spiced soup is bursting with flavor and aromatic spices.
This is an extremely easy and versatile soup. You can leave the texture as is or puree it for a silky smooth consistency. Because this soup is pretty basic you can use it as a base to add anything from roasted vegetables, steamed potatoes, quinoa, rice or anything you like!
Wines that pair well with Indian spices are typically a white wine like a Sauvignon Blanc, Pinot Gris or an unoaked Chardonnay.
7 to 10 Servings – about 14 cups
- 2 Bunches Cilantro Stems (optional)
- 12 Cups Filtered Water
- 2 Unsalted Vegetable Bouillon Cube
- 3 Cups Red Lentils
- 1/4 Cup Raw Coconut Oil
- 1/2 Cup Shallots – diced
- 2 – 3 Garlic Cloves – minced
- 2 Teaspoons Fresh Ginger Root – grated or microplaned
- 2 – 4 Serrano Chilis – minced
- 2 Teaspoons Coriander Seeds or 1 Teaspoon Powder
- 1 Teaspoon Cumin Seeds or 1/2 Teaspoon Powder
- 3 Tablespoons Turmeric Powder
- 1/4 Teaspoon Black Pepper
- 1/8 Teaspoon Cinnamon Powder
- 1/8 Teaspoon Nutmeg Powder
- 1/8 Teaspoon Clove Powder
- 1 Cup Crushed Tomatoes (we like Eden or Bionature in the Glass Jar or Muir Glen in a BPA free can)
- 1 Tablespoon + 1 1/2 Teaspoon Sea Salt or to taste
Put cilantro stems and bouillon cubes in water and bring to a boil then remove stems. (The cilantro is optional)
Rinse the lentils and add to stem broth and bring to a boil then turn heat down to medium.
In a sauté pan add coconut oil and shallots then sauté on medium low heat until shallots are soft. Add the garlic and stir or a couple minute then adds the ginger and peppers.
Cook for a couple minutes then adds coriander seeds (you can grind the seeds in a coffee grinder if you prefer) cumin seeds, turmeric, black pepper, cinnamon, nutmeg and clove.
Sauté until fragrant, approximately 2 minutes then add tomato sauce and cook on medium-low for about 10 minutes.
Then add to cooked lentils and cook for 20 more minutes on low heat.
If you like a smooth texture to your soup you can put all of it in a food processor (blender or hand blender) to puree` or only use half for a slightly textured soup or just leave it.
Red lentils are full of protein, selenium and iron. They are loaded with fiber, in fact, a half of a cup provides around a third of your daily requirements. They reduce the risk of heart problems also helpful in lowering cholesterol levels. Red Lentils also help in the functioning of the digestive system. They are a nutritional fountain of youth and they help you maintain a healthy immune system.