Best Spicy Indian Lentil And Tomato Soup Recipes

SPINACH AND TOMATO DAL (INDIAN LENTIL SOUP)

Steps:

• Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
• Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
• Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.

SPICY TOMATO AND LENTIL SOUP

Steps:

• Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.
• When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.

SPICED TOMATO AND RED LENTIL SOUP

Steps:

• Heat the oil in a 6 quart Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
• Add the broth, tomatoes and their juices, lentil, celery, carrot, garlic, cayenne, 3/4 teaspoon salt and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentil from sticking; skim any foam as necessary.
• Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots and celery are tender, 35 to 40 minutes. Season to taste with salt.

RAMSAY'S SPICY LENTIL SOUP

Steps:

• Fry the onion and garlic until golden.
• Stir in the spices and tomato puree and fry for two minutes.
• Add lentils and stock.
• Simmer for 25 - 30 mins, or until cooked.
• Puree a little bit if you want.

SPICY INDIAN LENTIL AND TOMATO SOUP

Steps:

• Wash the lentils thoroughly, being sure to remove any small stones or dirt. Place them, along with the water, in the slow cooker insert.
• In an electric coffee mill or a mortar and pestle, grind the cumin seeds, coriander seeds, and peppercorns to a coarse powder.
• In a bowl, combine the ground spices, turmeric, tamarind concentrate, tomatoes, and garlic; add to the lentils.
• Cook, covered, on low for 5 to 6 hours, or until the lentils are quite tender and the flavors have melded.
• Add the corn and salt to taste just before serving so that the corn retains its fresh flavor and texture.
• To make the tempering oil, heat the ghee in a frying pan, then add the mustard seeds and broken chile and sauté until the seeds begin to pop. Quickly remove from the heat and drizzle a tiny bit over each bowl of soup.
• Sprinkle with the fresh cilantro and serve.
• Suggested Beverage
• Any chilled, aromatic white wine will do nicely here.