Tadka-Infused Yellow Lentil Soup

A comforting, protein-rich soup featuring yellow lentils tempered with aromatic spices for depth of flavor.

Cuisine: Indian

Category: Soups

Prep: 15 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

• 1 cup yellow lentils
• 2 medium, diced carrots
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 2 tbsp coconut oil
• 4 cups vegetable broth
• 1 tsp salt
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Rinse lentils under cold water until water runs clear, then drain. In a medium pot, combine lentils, diced carrots, chopped onion, minced garlic, and grated ginger with 2 cups of water. Bring to a gentle simmer over medium heat, cover, and cook for 25 minutes until lentils are tender.
2. Step 2: While lentils cook, heat coconut oil in a small skillet over medium-low heat. Add cumin seeds and toast for 1 minute until fragrant and slightly popping. Stir in turmeric powder and cook for 30 seconds until aroma intensifies.
3. Step 3: Add the tempered oil mixture to the lentil pot along with vegetable broth and salt. Increase heat to medium-high and bring to a simmer for 10 minutes, stirring occasionally. Remove from heat and stir in fresh cilantro.
4. Step 4: For creamier texture, blend half the soup with an immersion blender until smooth, then return to pot. Simmer uncovered for 5 minutes to meld flavors.