Kashmiri Spiced Red Lentil Soup with Ginger and Turmeric
A comforting, golden-hued lentil soup infused with Kashmiri red chili and fresh ginger, perfect for warming up on cooler days. This indian-inspired soups (vegan, gluten free) ready in about 45 minutes pairs red lentils (masoor dal), water, ghee for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup red lentils (masoor dal)
- 4 cups water
- 2 tbsp ghee
- 1 medium, finely chopped onion
- 1-inch piece, finely grated ginger root
- 3, minced garlic cloves
- 1 tsp Kashmiri red chili powder
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 1/2 tsp salt
- 2 tbsp, chopped fresh cilantro leaves
- for serving lemon wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup red lentils under cold water until clear, then drain.
- Step 2: In a large pot, heat 2 tbsp ghee over medium heat. Add 1 medium finely chopped onion and sauté for 5-6 minutes until translucent.
- Step 3: Stir in 1-inch finely grated ginger and 3 minced garlic cloves, cooking for 2 minutes until fragrant.
- Step 4: Add 1 tsp Kashmiri red chili powder, 1/2 tsp ground turmeric, and 1 tsp ground cumin, stirring for 1 minute to toast the spices.
- Step 5: Add the drained lentils and 4 cups water to the pot along with 1 1/2 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally until lentils are soft and soup thickens.
- Step 6: Adjust seasoning if needed. Stir in 2 tbsp chopped fresh cilantro leaves just before serving.
- Step 7: Serve hot with lemon wedges to squeeze over the soup for brightness.
Frequently asked questions
How long does Kashmiri Spiced Red Lentil Soup with Ginger and Turmeric take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kashmiri Spiced Red Lentil Soup with Ginger and Turmeric?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils (masoor dal) from drying out.
Can I substitute ingredients in Kashmiri Spiced Red Lentil Soup with Ginger and Turmeric?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kashmiri Spiced Red Lentil Soup with Ginger and Turmeric for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Kashmiri Spiced Red Lentil Soup with Ginger and Turmeric vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
