(from kylerhea’s recipe box)

If you love Indian food but think making it at home seems complicated, try this golden soup. The red lentils called for are available in most supermarkets, at Wild Oats, and other natural foods markets, and they cook quickly, so this soup is ready in 30 minutes. If you want this main-dish soup to pack heat, include some cayenne pepper along with its other aromatic spices. Vegetarians can use vegetable broth.
Fast Fact: The fennel in this spice blend rounds out its flavors and works as an aid to digestion
Quick Tip: To add even more vegetables to this a one-dish meal, mix in chopped spinach along with the tomatoes

Source: Wildberries - link from this page

Serves 4 people



  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 small carrot, chopped
  • 1 celery rib, chopped
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon grated or finely chopped ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground fennel
  • 3 cups fat-free, reduced-sodium chicken broth
  • 3/4 cup red lentils, rinsed and drained
  • 1 cup canned whole tomatoes, with their liquid
  • Salt and freshly ground pepper
  • 2 tablespoons chopped cilantro, optional, for garnish


  1. In a small Dutch oven or large, heavy saucepan, heat the oil over medium-high heat. Add the onions and sauté until they are golden, 8 minutes. Add the carrots and celery and cook until the onions are browned, 2 minutes.

  2. Mix in the garlic, ginger, cumin, coriander, turmeric, and fennel and cook until the spices are fragrant, 1 minute. Reduce the heat, if necessary, so the spices do not burn. Pour in the broth and add the lentils. When the liquid boils, reduce the heat and simmer the soup, covered, for 20 minutes.

  3. Add the tomatoes, breaking them up with a wooden spoon. Cover, and simmer the soup until the lentils are soft, 10 minutes. Season to taste with salt and pepper. Serve hot, garnished with cilantro, if desired.

Email to a friend | Print this recipe | Back