Easy High Protein Soup: Indian Takeaway Inspired Lentil Soup

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Split peas are high in protein and cheaper than some lentils.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: sunflower oil

Coconut oil adds flavor and is healthier.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: caraway seeds

Ground cumin is easier to use and caraway seeds are often cheaper.

curry leaves

💰Cheaper: bay leaves

Bay leaves are more accessible and can substitute for flavor.

Prepare vegetables using a food processor for quick chopping.

Heat vegetable oil in a soup pan.

Add cumin seeds, fenugreek seeds, and bay leaf; fry for about 30 seconds to infuse the oil.

Add chopped vegetables and cook on medium heat for about 5 to 10 minutes until softened.

Add equal measures of minced garlic and ginger, along with curry powder; fry for an additional 30 seconds.

Add Worcestershire sauce for extra flavor.

Use chicken or vegetable stock; creator prefers chicken stock.

Rinse red lentils and add them to the pot along with water and 1 and 1/2 teaspoons of mango chutney.

Add a few grinds of black pepper.

Reduce heat and simmer for about 45 minutes.

Blend the soup until smooth if desired, or serve chunky.

Garnish with coriander and toasted almonds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary