Creamy Lentil Soup
By :The Complete Indian IP Cookbook by Chandra Ram
Print Recipe
This is a simple and fast soup that is perfect for when you want something light, but still satisfying. Although it’s super creamy, the soup doesn’t include any cream at all: you get all that texture from the pureed lentils. The tempered spices poured on top add an extra dimension of flavor, but you can skip that step if you like. I like to add a dollop of raita or plain yogurt on top for extra creaminess.
Votes: 5
Rating: 4.6
Rate this recipe!
Course Soup
Cuisine Indian
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Lentils, Yogurt
Prep Time 10 minutes
Cook Time 13 minutes
Servings
6 servings
Ingredients
  • 4 tsp vegetable oil divided
  • 1 onion chopped
  • 2 tbsp Ginger minced
  • 1 tbsp garlic minced
  • 1 tbsp curry powder
  • 15 curry leaves torn into pieces, divided
  • 2 tsp kosher salt (approx.)
  • 2 cups dried masoor, brown or green flat lentils rinsed (see notes)
  • 6 cups Water
  • 1 tbsp freshly squeezed lime juice
  • 3 tbsp plain yogurt (optional)
  • 1 dried red chile pepper broken into pieces
  • 1 tsp yellow mustard seeds
Course Soup
Cuisine Indian
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Lentils, Yogurt
Prep Time 10 minutes
Cook Time 13 minutes
Servings
6 servings
Ingredients
  • 4 tsp vegetable oil divided
  • 1 onion chopped
  • 2 tbsp Ginger minced
  • 1 tbsp garlic minced
  • 1 tbsp curry powder
  • 15 curry leaves torn into pieces, divided
  • 2 tsp kosher salt (approx.)
  • 2 cups dried masoor, brown or green flat lentils rinsed (see notes)
  • 6 cups Water
  • 1 tbsp freshly squeezed lime juice
  • 3 tbsp plain yogurt (optional)
  • 1 dried red chile pepper broken into pieces
  • 1 tsp yellow mustard seeds
Votes: 5
Rating: 4.6
Rate this recipe!
Instructions
  1. Using the Sauté function on High, heat 3 teaspoons oil in the inner pot for about 1 minute, until shimmering. Add the onion, ginger, garlic, curry powder, 10 curry leaves and salt; cook for about 1 minute, until fragrant.
  2. Stir in the lentils and water. Secure the lid and cook on high pressure for 10 minutes.
  3. Once the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Let the soup cool slightly.
  4. Working in batches, transfer half of the soup to a blender and blend on high speed until smooth (you can also use an immersion blender to purée the soup.) Return the pureed soup to the pot, stir in the lime juice, and season with additional salt if needed. Swirl in the yogurt (if using).
  5. Heat the remaining oil in a small skillet over medium heat for about 1 minute. Add the remaining 5 curry leaves, red chile pieces and yellow mustard seeds; cook for about 1 minute, until fragrant and the seeds begin to pop. Pour the tempered mixture over the soup and serve.
Recipe Notes

If you have precooked lentils on hand, reduce the pressure cooking time to 4 minutes.

4 replies
  1. Chandra
    Chandra says:

    The flavor can vary based on the type of curry powder you use; some are spicier than others. Feel free to add more chilies or garlic to get the flavor you like!

  2. Sister Sue
    Sister Sue says:

    Nice basic recipe. I added chopped tomatoes, substituted vegetable broth for water, increased the spices and cooking time. No need to blend. Rich, thick, delicious soup.

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