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root vegetable red lentil soup topped with cilantro chutney
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5 from 1 vote

root vegetable red lentil soup with cilantro chutney

Red lentil soup is a weeknight staple- affordable and easy. This Indian-inspired recipe gets its flavor from garam masala and cilantro chutney.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 4
Author: Sammy

Ingredients

  • 1 medium onion peeled and chopped
  • 2 tbsp olive oil
  • 4 garlic cloves peeled and minced
  • 1 inch piece of ginger peeled and minced
  • 2 tsp garam masala can substitute with 2 tsp ground cumin + ½ tsp ground allspice (or even just 2 tsp cumin)
  • ½ tsp salt
  • 3 medium carrots chopped into ½ inch pieces
  • 2 medium turnips peeled and chopped into ½ inch pieces
  • 1 c red lentils
  • 1 15-oz can diced tomatoes
  • 4 c chicken or vegetable stock
  • juice from ½ lemon double if not making cilantro chutney

cilantro chutney (from Priya Krishna's Indian-ish)

  • 1 bunch cilantro stems and leaves roughly chopped (about 4 c)
  • 1 small green indian chile, serrano, or jalapeno pepper roughly chopped
  • 2 tbsp lime juice (from 1 whole lime)
  • ¾ tsp salt
  • ¼ tsp sugar

Instructions

  • Rinse lentils very well until the water runs clear.
  • Add oil to a large heavy-bottomed pot set over medium heat. Add onions and saute 5 minutes, until soft. Add garlic and ginger and cook for another 2 minutes. Add garam masala and salt, stir and cook until fragrant, about 30 seconds.
  • Add carrots and turnips to the pot and stir to coat with the spices. Add tomatoes, lentils, and broth. Stir to mix and increase heat to bring to a boil.
  • Once boiling, reduce heat and simmer until lentils and vegetables are soft and tender, about 20 minutes. Turn off the heat, squeeze in lemon juice, adjust salt to taste, and serve topped with cilantro chutney.

cilantro chutney

  • Add all ingredients to a blender and blend until smooth. If your blender is having trouble catching the mixture, add a tablespoon of water at a time to get the blender going. Taste and adjust salt and lime juice as desired.
  • Can make ahead and keep refrigerated in an air-tight container for up to 2 days.

Notes

Not into cilantro? Skip the chutney and double the lemon juice. Garnish with chopped parsley if desired.