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Recipe

Peppery Pink Lentil Soup

Scott Phillips

Yield: Yields 10 to 11 cups.

Servings: 8-10

Warm toasted spices and a flavor-packed tarka (small, whole, edible spices bloomed in hot oil and added to a dish at the end of cooking) come together in this velvety soup.

Ingredients

For the soup:

  • 1/2 Tbs. coriander seeds
  • 3/4 tsp. whole black peppercorns
  • 1-1/2 cups pink lentils (also known as red lentils or masoor dal), picked over and thoroughly washed
  • 1 medium white onion, cut into 1/2-inch dice (about 2 cups)
  • 2 ribs celery, cut into 1/2-inch dice (about 1 cup)
  • 1 medium carrot, peeled and cut into 1/2-inch dice (about 1/2 cup)
  • 3 cloves garlic, thinly sliced
  • 1-inch piece fresh ginger, peeled and coarsely chopped
  • 1/2 fresh serrano chile, thinly sliced (don’t remove seeds)
  • 15 sprigs fresh cilantro, left whole and tied in a cheesecloth pouch
  • Kosher or sea salt
  • 1 cup plain yogurt, whisked until smooth, for garnish
  • 2 Tbs. sliced fresh chives for garnish

For the tarka:

  • 2 Tbs. canola oil
  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds

Nutritional Information

      Nutritional Sample Size based on ten servings
      Calories (kcal) : 140
      Fat Calories (kcal): 35
      Fat (g): 4
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 5
      Sodium (mg): 500
      Carbohydrates (g): 20
      Fiber (g): 5
      Protein (g): 8

Preparation

  • Make the soup: Heat a small, dry sauté pan over medium-high heat. When the pan is hot, add the coriander seeds and toast them-stir constantly (or shake the pan gently) to keep the seeds from burning-until they darken slightly and become very fragrant, 1 to 2 minutes. Immediately transfer them to a dish and set aside. Return the sauté pan to the heat; add the pepper-corns and toast, shaking the pan, for about 2 minutes. Pour onto the plate with the coriander seeds. Put the toasted coriander and pepper in a spice grinder or mortar and pestle and grind to a fine powder.
  • In a large (at least 4-quart) saucepan, combine the lentils, onion, celery, carrot, garlic, ginger, chile, cheesecloth-wrapped cilantro sprigs, and 2 tsp. salt with 2-1/2 quarts water. Bring to a boil over medium-high heat. Reduce the heat to medium low and simmer for 30 minutes. Remove the cilantro sprigs. Add the ground coriander and pepper to the soup and simmer for another 10 minutes. Purée the soup using a hand blender or a regular blender until the soup is very smooth. Strain the purée through a medium sieve into a large serving bowl. The soup can be made to this point one day ahead; reheat it gently before continuing.
  • Make the tarka and garnish the soup: Set a small deep saucepan over medium heat and add the canola oil. When the oil is shimmering, add the mustard seeds and cook, uncovered, until they pop, 30 to 60 seconds. Add the cumin seeds and cook for another 1 minute. Quickly but carefully, pour the hot tarka over the soup and mix well. Season with salt to taste. Ladle the soup into individual serving bowls and garnish with a dollop of yogurt and a sprinkling of the chives.

Reviews

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Reviews

  • User avater
    Pielove | 12/16/2015

    This brothy soup has a great texture from the lentils and tons of flavor from the spices, which are simmered with the soup or bloomed in oil at the end. I did not bother wrapping the cilantro in cheesecloth-- since the whole thing is pureed, I just chopped it and threw it in with the onions and celery. I skipped the sieving too. We loved this soup--the thin texture makes it nicely slurpable and warming on a cold, rainy night-- if you want something thicker, use less water.

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