5 from 1 reviews
Prep time
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Recipe type: Soups
Cuisine: Winter
Serves: 6
  • 2 tablespoons olive oil (or 1 tablespoon ghee)
  • 1 medium onion finely chopped
  • 3 tablespoons fresh ginger, peeled and finely grated
  • 4-5 cloves of garlic, finely chopped and divided
  • 3 cups water or vegetable broth or organic chicken broth
  • 1 cup dried red lentils, stones removes, rinsed, and drained
  • 1 teaspoon ground turmeric
  • 2 teaspoons ghee
  • 1 teaspoon cumin seed or ground cumin
  • ½ to 1 teaspoon cayenne pepper
  • ¾ cup fresh cilantro, washed, stemmed, chopped
  • 3 plum tomatoes, seeded and diced or 1 quart diced tomatoes.
  • Salt and pepper to taste.
  1. In a heavy soup pot over medium heat, heat the oil. Add the onion and sauté for about 5 minutes. Add the ginger and half of the garlic and continue sautéing over medium heat until tender (1-2 minutes). Gently pour in water or broth, lentils and turmeric, stirring until well combined. Increase heat to high and cook until mixture comes to a boil. Reduce the heat and simmer, stirring occasionally until lentils are tender, about 15 minutes.
  2. While the lentils are cooking, heat the ghee in a small sauté pan over medium heat until melted. Add cumin and cayenne and stir frequently for about 2 minutes, or until cumin stops sizzling. Add the remaining garlic and cook another 2 minutes until very fragrant. Remove from heat.
  3. When the lentils in the soup mixture are tender, w/ a hand mixer or a whisk, blend soup until it has a thick, creamy consistency. If you wish you may use a soup wand or a food processor to puree. When the soup is lightly pureed, stir in the ghee/spice mixture until thoroughly combined. Add tomato, salt and pepper to taste and simmer on low for another 5-10 minutes. Once served, add cilantro for presentation.