Indian Lentil Soup

Lentil Soup

An affordable, simple, and delightful soup. Originally from the Indian subcontinent, this dish has been slightly changed. The best option is mung beans, although red or yellow lentils can produce a delectable outcome. Make this amazing Indian lentil soup to get the proteins in the healthiest way.

Here is the complete recipe for the Indian lentil soup:


  • Red lentils or yellow lentils, 1 1/2 cups each
  • Haldi, 1 teaspoon
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • Cardamom, 1/4 teaspoon
  • Basil leaves or two to three curry leaves
  • 6 cups of vegetable stock or 6 cups of homemade chicken stock (preferably home-made)
  • 3 tbsp of ghee or 3 teaspoons of vegetable oil
  • Mustard seeds, two teaspoons
  • 2 minced garlic cloves, salt, and pepper
  • 1⁄2 – 1 lemon


  1. Wash the beans or lentils.
  2. Broth, turmeric, pepper, cumin, cinnamon, and curry/bay leaves are added and brought to a boil.
  3. Boil until extremely soft lentils or beans are achieved (ca 30 minutes).
  4. If you used bay leaves, take them out now. You can keep the soup with the curry leaves.
  5. Mix the soup in a short amount of time. Ideally, it should be rough.
  6. Add the garlic and mustard seeds to the soup after softly sautéing them in the fat.
  7. 5 more minutes of simmering are required.
  8. Now, you can serve the Indian lentils in a bowl.

Note: In India, people usually eat it with wheat loaf.

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