A comforting bowl of plant-based warmth

A hearty, deeply aromatic, and protein-packed lentil soup that brings comfort to any table. Thoroughly rinsed split red lentils are simmered alongside sweet carrots, juicy tomatoes, and a fragrant base of sautéed onions, ginger, and garlic. Infused with a warm blend of turmeric, cumin, coriander, and garam masala, this vibrant soup is as nourishing as it is flavorful.

Serves 3-4

PREPARATION

• Place the split red lentils in a fine-mesh strainer and rinse thoroughly under cold water until the water runs completely clear. Drain and set aside.
• Finely chop the onion and tomatoes. If using the carrot, peel and cut it into even 1.5cm cubes.

FRYING THE BASE

• Heat a splash of oil in a large pot over medium heat. Add the finely chopped yellow onion and sauté for 4–5 minutes until soft and translucent.
• Stir in the ginger-garlic paste and fry for about 1 minute until fragrant, making sure it doesn't burn.
• Add the chopped tomatoes along with the turmeric, cumin, coriander, and garam masala. Cook for 3–4 minutes, stirring frequently, until the tomatoes soften and break down into a fragrant, jammy paste.

SIMMERING

• Pour in the vegetable broth (or water), then add the rinsed red lentils and the cubed carrots. Stir well to combine the spice paste with the liquid.
• Bring the mixture to a rolling boil over high heat, then reduce the heat to medium-low.
• Cover the pot with a lid and let it simmer for 20–25 minutes, or until the lentils are completely soft and broken down, and the carrots are fork-tender.
• Season with salt to taste. If the soup is too thick, stir in a little extra water to reach your desired consistency.