Warm Your Soul with This Easy & Flavorful Indian-Spiced Lentil Soup (Vegan & Gluten-Free)

This vibrant and hearty Indian-spiced lentil soup is incredibly simple to prepare, bursting with aromatic flavors, and packed with wholesome vegetables to create a truly satisfying and nourishing meal!

Every now and then, a truly exceptional recipe emerges from the most unexpected circumstances. This delicious lentil soup is precisely one of those happy accidents! The inspiration struck out of pure necessity. After extensively recipe testing the broth for my homemade vegetable broth post, I found myself with an abundance of rich, flavorful liquid. Rather than freezing it away for a later date, I decided to embark on a “clean out the kitchen” adventure, using only ingredients I already had on hand in my fridge and pantry. The result? A surprisingly delightful and incredibly flavorful soup that quickly became a household favorite, and one I simply had to share with you all.

The journey to perfecting this lentil soup took a cue from my beloved cauliflower soup recipe. While I adore the velvety texture of pureed soups, I knew that blending all the wonderful chunky vegetables in this particular creation would diminish its rustic charm. My goal was a soup that offered both satisfying bites of tender vegetables and a luxuriously thick, creamy base. The solution? A simple yet brilliant idea: why not blend just *some* of the soup? This little experiment paid off beautifully! It resulted in a hearty lentil soup brimming with distinct veggie pieces, yet its broth remained wonderfully rich and never thin or watery. This method allows you to control the consistency, ensuring every spoonful is perfectly balanced between chunky texture and smooth creaminess, making it a truly unique and enjoyable eating experience.

To truly elevate the flavor profile of this lentil soup, I introduced a secret weapon: garam masala. This incredible Indian spice blend is the only powdered spice used in the entire recipe, but its impact is profound. Garam masala isn’t just about heat; it’s a complex blend of warming spices like cumin, coriander, cardamom, cinnamon, cloves, and black pepper, which harmonize to bring out an incredible depth of flavor in the lentils and vegetables. It imparts an authentic Indian essence without transforming the dish into a full-blown lentil curry soup, maintaining its unique identity. As the soup gently simmers on your stove, the intoxicating aroma of garam masala will fill your kitchen, creating an inviting and cozy atmosphere that’s almost as satisfying as the soup itself. This spice blend makes all the difference, turning a simple lentil soup into something truly extraordinary.

LENTIL SOUP VIDEO:

Essential Ingredients for Your Indian-Spiced Lentil Soup

Below is crucial information regarding the ingredients and instructions. The complete recipe, with exact amounts and detailed directions, can be found further down in the recipe card.

• Olive Oil: The foundation for sautéing our aromatic vegetables, adding a rich depth to the soup. You can also use avocado oil or another neutral cooking oil.
• Red Onion (diced): Red onions offer a slightly sweeter and milder flavor than yellow onions, but a yellow or white onion will work perfectly as a substitute. The key is the aromatic base it provides.
• Celery: A classic mirepoix component, celery adds a subtle herbaceous note and essential texture.
• Carrots: Bringing natural sweetness and vibrant color, carrots are a must for any hearty vegetable soup. Feel free to use one large or two medium carrots.
• Garlic (minced): A generous amount of fresh garlic is key to building a robust flavor base for this Indian-spiced soup.
• Tomatoes (fresh or canned): Whether you opt for fresh, ripe tomatoes or a can of diced tomatoes (drained), they provide acidity and a rich umami depth that complements the lentils and spices beautifully.
• Dried Brown Lentils: The star of our show! Brown lentils hold their shape well during cooking, providing that satisfying “chunky” element. Remember to pick them over and rinse them thoroughly before cooking. For more on cooking lentils, see my guide: How to Cook Lentils.
• Garam Masala: As discussed, this is the cornerstone of our Indian-inspired flavor. Its unique blend of warming spices adds complexity without overwhelming other ingredients.
• Salt and Pepper: Essential for seasoning to taste. I typically use ¾ teaspoon of sea salt and ¼ teaspoon of freshly ground black pepper, but adjust according to your preference.
• Vegetable Broth: The liquid base for our soup. Using high-quality homemade broth will significantly enhance the flavor. If you’re keen to try making your own, check out: How to Make Vegetable Broth.
• Thyme (sprigs): Fresh thyme infuses the soup with an earthy, slightly floral aroma. Remember to remove the sprigs before serving.
• Kale (roughly chopped): A fantastic leafy green that adds nutrients and a touch of bitterness to balance the richness. Any variety of kale works, or you can swap it for spinach or chard for a similar effect.
• Lime Juice: A squeeze of fresh lime juice at the end brightens all the flavors, adding a zesty finish that truly makes the soup pop.

Optional Garnishes and Perfect Pairings for Your Lentil Soup

While this Indian-spiced lentil soup is incredibly flavorful on its own, a few thoughtful garnishes and pairings can elevate the experience even further, adding layers of texture, freshness, and complementary flavors. Don’t be shy to experiment!

• A Drizzle of High-Quality Olive Oil: A finishing drizzle of extra virgin olive oil not only adds a beautiful sheen but also contributes a rich, fruity note and silky mouthfeel, enhancing the overall sensory experience.
• Red Wine or Sherry Vinegar: A splash of good quality vinegar introduces a bright tanginess that cuts through the richness of the soup, awakening your palate with every spoonful. It’s a trick chefs often use to balance flavors.
• Red Pepper Flakes: If you enjoy a bit of heat, a sprinkle of red pepper flakes adds a pleasant warmth and subtle fiery kick that complements the garam masala beautifully.
• Fresh Parsley or Cilantro: Chopped fresh herbs like parsley or cilantro (especially cilantro for an authentic Indian touch) provide a burst of fresh, vibrant flavor and a lovely green garnish. They add a crucial element of brightness.
• Za’atar: This Middle Eastern spice blend, typically featuring thyme, sumac, and sesame seeds, offers an earthy, tangy, and nutty flavor that surprisingly harmonizes well with the Indian spices, adding an unexpected but delightful twist.
• Homemade Croutons: For an irresistible crunch, homemade croutons are unbeatable. Their crisp texture provides a wonderful contrast to the soft lentils and vegetables.
• Naan or Crusty Bread: There’s nothing quite like scooping up every last drop of flavorful soup with warm, fluffy naan bread or a sturdy piece of crusty sourdough. These are perfect for soaking up all the deliciousness.

How to Prepare This Comforting Lentil Soup Step-by-Step

Making this hearty Indian-spiced lentil soup follows a straightforward process, making it accessible even for novice cooks. Here’s a detailed guide to ensure your soup turns out perfectly:

1. Sauté the Aromatic Vegetables: Begin by warming half of the olive oil in a large, deep pot or Dutch oven over medium-high heat. Once shimmering, add the diced red onions, celery, carrots, and minced garlic. Stir frequently to ensure even cooking. Allow these foundational vegetables to cook for approximately 8 minutes, or until they have visibly softened and become fragrant. This crucial step, often called “sweating,” helps to release their natural sugars and deepen their flavors, forming the aromatic base of your soup.

2. Incorporate the Remaining Core Ingredients: Once your aromatics are softened, stir in the chopped tomatoes, rinsed dried brown lentils, garam masala, salt, and pepper. Give everything a good stir to combine and allow the spices to bloom slightly in the residual heat. Next, pour in the vegetable broth and add the sprigs of fresh thyme. Stir again to ensure all ingredients are well-distributed and submerged in the liquid.

3. Simmer to Perfection: Bring the soup mixture to a rolling boil over medium-high heat. As soon as it reaches a boil, reduce the heat to a gentle simmer. Cover the pot loosely and let it continue to cook for at least 30 minutes, or until the lentils are tender and fully cooked through. Taste a lentil to confirm its doneness – it should be soft but not mushy. During this simmering time, the flavors will meld beautifully, and the lentils will absorb the aromatic broth.

4. Achieve Creamy Texture with Partial Pureeing: Carefully remove the thyme sprigs from the pot. Scoop out about two cups of the soup, ensuring you get a good mix of liquid and some cooked vegetables and lentils. Transfer this portion into your blender. *Safety note: If you are using a glass blender, allow the soup to cool slightly before blending hot liquids to prevent cracking. Always vent the lid and start on a low speed to avoid steam pressure buildup.* Blend the mixture until it is completely smooth and creamy. If your blender has a “soup” setting, feel free to use it.

5. Final Touches and Serving: Pour the pureed, creamy soup mixture back into the main pot with the chunky soup. Stir everything together thoroughly to combine the textures, creating that perfect balance of smooth and chunky. Now, add the roughly chopped kale and the fresh lime juice. Stir once more until the kale begins to wilt slightly and the lime juice is fully incorporated. Ladle the hot soup into bowls, add your favorite optional toppings, and serve immediately for a comforting and incredibly flavorful meal!

Pro Tips for Making the Best Lentil Soup Every Time

Achieving a consistently perfect pot of lentil soup is easier than you think with a few clever tricks. Here are my top tips for ensuring your Indian-spiced lentil soup is always a resounding success:

• Experimenting with Different Lentil Varieties: While brown lentils are fantastic for their ability to hold their shape and provide a satisfying chew, don’t hesitate to use other types if you have them on hand. Puy lentils, for example, will remain a bit firmer and retain more bite, offering a distinct textural experience. Red lentils, on the other hand, tend to break down more completely, creating an even creamier, almost stew-like consistency that’s equally delicious. Each lentil type brings its own charm to the soup. For a deeper dive, check out my comprehensive guide: How to Cook Lentils.
• Utilizing an Immersion Blender for Convenience: If you’re fortunate enough to own an immersion blender (also known as a stick blender), it’s a game-changer for this recipe. Instead of carefully transferring hot soup to a traditional blender, you can simply insert the immersion blender directly into the pot and blend a portion of the soup until it reaches your desired consistency. This saves time, reduces cleanup, and makes it incredibly easy to control the level of creaminess without sacrificing those chunky veggie bits.
• Allowing Flavors to Deepen (The “Day-After” Magic): This is truly one of those magical recipes that tastes even better after a day or two in the refrigerator! As the soup cools and rests, the spices and ingredients have more time to meld and harmonize, resulting in a richer, more complex, and deeply satisfying flavor profile. If you’re planning to serve this for a special dinner, consider preparing it the night before. Reheat gently on the stovetop or in the microwave, and you’ll be amazed at the intensified deliciousness. This makes it an ideal candidate for meal prepping.
• Don’t Skip the Rinse! Always remember to pick over and thoroughly rinse your dried lentils before cooking. This removes any small debris or stones and ensures a cleaner-tasting soup.
• Taste and Adjust Seasoning: Always taste your soup before serving and adjust the salt, pepper, and even a little more garam masala if needed. A final squeeze of lime juice can also dramatically brighten the flavors.

Storing and Reheating Your Leftover Lentil Soup

One of the many benefits of this Indian-spiced lentil soup is how wonderfully it keeps, making it perfect for meal prep or enjoying flavorful leftovers. To store, simply transfer the cooled soup to an airtight container. It will remain fresh and delicious in the refrigerator for up to 4 to 5 days. When you’re ready to enjoy it again, reheat gently in the microwave or in a saucepan on the stovetop over medium-low heat, stirring occasionally until heated through. If the soup has thickened considerably, you can add a splash of vegetable broth or water to reach your desired consistency.

Can This Lentil Soup Be Frozen?

Absolutely! This vegan lentil soup is an excellent candidate for freezing, offering a convenient, wholesome meal on demand. Allow the soup to cool completely to room temperature before freezing. Transfer it to a freezer-safe zip-top bag (laying it flat to save space) or an airtight storage container. It can be frozen for up to 3 months without any loss of quality or flavor. For reheating, you have a couple of options: you can either thaw it in the refrigerator overnight and then reheat on the stovetop or in the microwave, or you can reheat it directly from frozen on the stovetop over low heat, stirring occasionally and adding a little broth or water as needed until it’s fully thawed and warmed through. This makes it a fantastic option for busy weeknights!

We truly hope you enjoy this flavorful Indian-spiced lentil soup as much as we do! If you prepare this delicious vegan lentil soup recipe, please remember to snap a photo and tag #jessicainthekitchen on Instagram! We absolutely love seeing your culinary creations. Your feedback is invaluable, so please consider leaving a comment below and giving the recipe a rating. Thank you so much for your support and happy cooking!

Indian-Spiced Lentil Soup

Servings:

6
servings

Prep Time:

20 minutes
mins

Cook Time:

40 minutes
mins

Total Time:

1 hour
hr

This easy Lentil Soup is loaded with delicious spices and very simple to put together. It tastes wonderful alone or as a side dish, and it’s vegan, gluten-free and loaded with whole food ingredients.

4.97 (from 28 ratings)

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Ingredients

• 1 ½
  tablespoon
  olive oil
• 1
  large
  red onion,
  diced
• 4
  stalks
  celery,
  diced
• 1
  large
  carrot,
  diced, or two medium size carrots
• 5
  cloves
  garlic,
  minced
• 26
  ounces
  fresh tomatoes,
  chopped – you can also use a 28oz can diced tomatoes and drain the liquid – (737g)
• 1
  cup
  
  dried brown lentils
  ,
  7.1 ounces/200g, picked over, rinsed and dried
• 1
  tablespoon
  garam masala
• salt & pepper to taste,
  I use 3/4 teaspoon sea salt and 1/4 teaspoon ground black pepper
• 6
  cups
  
  vegetable broth
  
• 2-3
  sprigs
  thyme,
  to be removed at the end
• 1
  cup
  kale,
  roughly chopped
• 2
  tablespoons
  lime
• Toppings,
  Optional: Oil drizzle, red wine vinegar, red pepper flakes, parsley, and/or sprinkle of zaatar Crusty bread

Instructions 

• In a large, deep pot over medium high heat, add the olive oil to heat.
• Add the onions, celery, carrot and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
• Add in the tomatoes, brown lentils, garam masala and salt and pepper. Stir together. Pour in the vegetable broth, and add the thyme and stir again.
• Bring to a boil, and then to a simmer for 30 minutes, until lentils are fully cooked.
• Remove the thyme. Scoop out two cups of soup (with liquid) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
• Press the soup setting or blend until fully blended out. Pour back into soup pot and mix the soup together one more time to combine everything.
• Add in kale and lime juice and stir to combine.
• Serve the soup and top with your favourite toppings and enjoy!

Notes

To store:
Transfer soup to an airtight container and refrigerate for 4 to 5 days. Reheat it in the microwave or in a pan on the stovetop.

To freeze:
Transfer to a zip-top freezer bag or airtight storage container and freeze for up to 3 months. Reheat from frozen or let it thaw in the refrigerator, then heat it up.

Calories:
206
kcal

,

Carbohydrates:
33
g

,

Protein:
10
g

,

Fat:
5
g

,

Saturated Fat:
1
g

,

Polyunsaturated Fat:
1
g

,

Monounsaturated Fat:
3
g

,

Sodium:
1033
mg

,

Potassium:
784
mg

,

Fiber:
13
g

,

Sugar:
8
g

,

Vitamin A:
4794
IU

,

Vitamin C:
33
mg

,

Calcium:
84
mg

,

Iron:
3
mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine:
American

Course:
Soups

Author:

Jessica Hylton