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Based on the flavors of Masoor dal, this humble lentil soup with garam masala is so delicious and ultra comforting. Keep it simple or add more veggies, protein or rice. Vegan. Plus 25+ Best Lentil Recipes
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This lentil soup is simple to make and just feels good to eat! Clean and savory, the spices are the magic here, adding so much flavor without any extra calories, fat, salt or sweeteners. Garam masala is a flavorful blend of spices. Many spices commonly used in Indian cuisine contain antioxidant properties and are known to activate digestion and help reduce inflammation in the body. Add the nutrient-rich lentils, and you have a healthy soup that tastes amazing and is good for you! This soup is perfect for doubling and eating throughout the week; it just gets better with time.
Feel free to add more veggies here: cauliflower, fresh tomatoes, spinach or whatever inspires you. Make it more of a meal by serving it with basmati rice.
For more popular and delicious lentil soup inspiration, try Instant Pot Mulligatawny (Curried Indian Soup) and Harira: Moroccan Lentil and Chickpea Soup.
Table of Contents
Ingredients In Lentil Soup
Ingredient Notes
Lentils-here we use brown lentils. Feel free to substitute other lentils and adjust cooking times accordingly.
Garam Masala– a brilliant staple blend of Indian spices that varies from home to home. Try our simple recipe to make your own Garam Masala.
Fenugreek Leaves– adds a lovely flavor that is hard to substitute. The recipe will work just fine without if you cannot find them.
Coconut Cream– we garnish each bowl with a dollop. Substitute cream if desired.
See the recipe card below for a full list of ingredients and measurements.
How To Make Lentil Soup With Garam Masala
Soak lentils in water for 30 minutes or up to a few hours. This is an optional step that allows the lentils to cook more quickly.
While the lentils soak get all your ingredients prepped.
Alternatively you can mince the garlic and ginger until super fine.
The cooking time of lentils greatly depends on quality and freshness. Even a quick soak shortens the cooking time.
To Serve: Drizzle each bowl with coconut cream (stir it to the entire pot if preferred) top with fresh cilantro.
More Lentil Recipes You May Enjoy
- Harira: Moroccan Lentil and Chickpea Soup
- Lentil Chili
- Beet, Lentil and Spinach Salad with Pomegranate Dressing
- Mushroom Lentil Stew with Fennel and Sage
- Beet, Lentil and Spinach Salad with Pomegranate Dressing
- Vegan Pot Pie with Roasted Butternut, Lentils and Kale
Recipe FAQs
You do not need to; however, it will shorten the cooking time. Soaking also may make the lentils easier to digest.
Any split legume is considered dal in Indian culture. Dal is the lentil (or bean). Soup is made from dal (or the lentil).
Fresh spices are a highly concentrated nutritional resource full of anti-bacterial and anti-inflammatory properties and high in antioxidants. Spices are known to activate digestion and help reduce inflammation in the body.
Hope you enjoy!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Lentil Soup with Garam Masala
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: about 1 & 1/2 quarts 1x
- Category: Soup
- Method: Stove top
- Cuisine: Indian
- Diet: Vegan
Description
Based on the flavors of Masoor dal, this humble lentil soup is so delicious and ultra comforting. Keep it simple or add more veggies, protein or rice.
Ingredients
- 1 cup brown lentils
- 4 garlic cloves
- 1 tablespoon ginger (1 1/2 –2 inches) cut in thin slices
- 2 tablespoons coconut oil or ghee
- 1 onion, chopped
- 1 teaspoon whole cumin seeds
- 1 stalk celery, chopped small
- 1 carrot, chopped small
- 1/2 cup pureed tomatoes
- 1 tablespoon garam masala
- 1/2 teaspoon turmeric
- 1 teaspoon fenugreek leaves (optional, but try to find them!)
- 1/4 teaspoon cayenne, adjust to preference
- 1 – 1 1/2 teaspoons salt (adjust to taste!)
- 1/2 teaspoon black pepper
- 1 quart (4 cups) broth- veggie or chicken
- 1/2 cup coconut cream, or cream (optional but makes it soft and balanced)
- garnish with fresh cilantro
Instructions
- Soak lentils in water for 30 minutes or up to a few hours. This is an optional step that allows the lentils to cook more quickly.
- Smash peeled garlic cloves and ginger together into a paste with a mortar and pestle (alternatively you can mince until super fine).
- Sauté onions in the coconut oil for about 10 minutes until soft and caramelized. Add cumin seeds, celery and carrot and stir in for another few minutes. Add garlic ginger paste and stir for 2-3 minutes. Add tomato puree, garam masala, turmeric, fenugreek leaves, cayenne, salt, pepper. Stir until mixed.
- Add lentils and broth. Simmer 30-40 minutes if lentils have been soaked and an hour or more until softened. (See notes.)
- Drizzle each bowl with coconut cream (you can just stir it to the entire pot if preferred) top with fresh cilantro.
Notes
Lentil Soup will keep in the fridge for 4 days in a sealed container.
It freezes great, for optimum flavor eat within 3 months.
The cooking time of lentils greatly depends on quality and freshness. Cooking times may vary!
Nutrition
- Serving Size: 1 & 1/2 cups
- Calories: 308
- Sugar: 8 g
- Sodium: 910.4 mg
- Fat: 7.7 g
- Saturated Fat: 5.8 g
- Carbohydrates: 46 g
- Fiber: 8.1 g
- Protein: 13.8 g
- Cholesterol: 0 mg
Keywords: Lentil soup, Indian Lentil soup,
Really good, one of my new favorite lentil soups! I cook Indian often so was excited to see all of my favorite spices in a lentil soup, thank you!
★★★★★
Great to hear Bailey!
Awesome! Made it as written…could not have been better. If you don’t have fenugreek, order some today, it’s delish.
★★★★★
Yay Lizo! Glad you enjoyed!
Can this be made with green lentils?
Sure!
Another amazing recipe! I would add more carrots/celery next time but that’s personal preference.
★★★★★
Great Sarah! And more veggies are always good!