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Prep1 hr 30 mins
This is probably not for everyone, but if you are into spices, you might want to give this a try. As always, adjust whatever spice to your taste.
- 2 1⁄2 cups dried red lentils
- 2 medium onions, chopped
- 2 tablespoons vegetable oil
- 1 1⁄2 teaspoons salt
- 4 teaspoons chili powder
- 3 teaspoons ground coriander
- 2 teaspoons turmeric
- 2 teaspoons fresh ground pepper
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon ground cardamom
- 1⁄8 teaspoon ground cloves
- 5 cups water
- 3 cups chicken broth
- In a bowl, place lentils and add water to cover.
- Let soak for 1 hour, then drain.
- Heat oil in a large saucepan.
- Saute onions until golden brown.
- Add next 10 ingredients and cook over low heat, stirring occasionaly, for 5 minutes.
- Add lentils, water and broth; simmer until lentils are very tender, about 25-35 minutes.
- You can eat the soup at this point or if you prefer, you can let the soup cool, pour into a blender container (in batches) and puree.
- If you puree the soup, then you will need to reheat it.
- Ladle into individual soup bowls.
Wow Nurse Di, this one really blew our hair back. We are not afraid of spices so I knew we would like this. Had a very exotic flair. I opted not to puree the soup because we liked the chunkiness of the lentils. Wonderful and I highly recommend this to any spice freaks.
Due to diet restrictions, I did omit the salt called for in the recipe, and reduced the oil to 2 teaspoons. After 25 minutes I found the flavor to be watery, which surprised me due to the heavy spices in the recipe. This was most likely from my ommission of the salt. However, after an hour of gentle simmering, the flavors strengthened and came together to form a wonderful spicy blend and the aroma was great also. Thank you Nurse Di for this wonderful (and healthy) soup recipe. It is certainly one which I will make again.
This soup certainly packs a punch. It is very similar to soups I have had in Morocco. I used quick cooking lentils, so I didn't have to pre-soak them but I did need to add more water to the soup (1-2 cups). I used a hand blender to blitz this soup a few times, giving it a semi-smooth texture. Thanks for yet another great recipe!