Spiced Lentil and Potato Soup
This warming and hearty lentil soup combines traditional Indian spices with a modern twist to create a sumptuous culinary experience. Inspired by the exquisite flavors of the original Dal Shorva from Mumtaz Khan at Bradford's renowned Mumtaz Paan House, this recipe introduces the additional flavors of tomato purée and potato for added richness and texture. Perfect for cozy nights, this soup can easily be adapted to a vegetarian style with vegetable stock and can be served thicker as a stew. Experience Indian cuisine with ease and comfort in your own kitchen.
4
Servings
200
Calories
14
Ingredients
Ingredients
Red or Yellow Lentils
1 1/2 cups (rinsed)
Turmeric
1 teaspoon (ground)
Cayenne Pepper
1/2 teaspoon (ground)
Cumin
1 teaspoon (ground)
Cardamom
1/4 teaspoon (ground)
Curry Leaves or Bay Leaves
2 - 3 leaves (whole)
Chicken or Vegetable Stock
6 cups (preferably homemade)
Vegetable Oil or Ghee
3 tablespoons
Mustard Seeds
2 teaspoons
Garlic Cloves
2 cloves (finely chopped)
Tomato Purée
1 teaspoon
Potato
1 medium (diced)
Salt and Pepper
to taste
Lemon
1/2 - 1 (juiced)
Instructions
1
Begin by rinsing the lentils thoroughly under cold water and set aside.
2
In a large pot, heat 1 tablespoon of ghee or vegetable oil over medium heat. Add the lentils and stir briefly for about 30 seconds.
3
Add the tomato purée and diced potato to the pot and stir until well mixed.
4
Pour in the stock, then add turmeric, cayenne, cumin, cardamom, and the curry or bay leaves. Bring the mixture to a boil.
5
Reduce heat to low and let simmer for approximately 30 minutes, or until the lentils and potatoes are very soft.
6
If you used bay leaves, remove them from the pot once cooked.
7
Using an immersion blender or a regular blender, pulse the soup to a slight chunky consistency. Alternatively, you can mash the lentils and potatoes using a ladle.
8
In a small pan, heat the remaining 2 tablespoons of ghee or vegetable oil. Add mustard seeds and garlic, sautéing them lightly until the garlic is golden and fragrant.
9
Stir the garlic and mustard seed mixture into the soup and let simmer for an additional 5 minutes.
10
Season the soup with salt, pepper, and freshly squeezed lemon juice to taste.
11
Serve the soup hot, paired with warm pita or paratha bread.
Nutrition Information
35g
Carbs
10g
Protein
7g
Fiber
500mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Lentil and Potato Soup?
It is a warming and hearty soup that combines traditional Indian spices with lentils and potatoes for added richness and texture.
What type of lentils are used in this recipe?
The recipe calls for 1 1/2 cups of rinsed red or yellow lentils.
Is this soup suitable for vegetarians?
Yes, it can be easily adapted for vegetarians by using vegetable stock and vegetable oil or ghee.
Is this recipe gluten-free?
Yes, this spiced lentil and potato soup is categorized as gluten-free.
How many calories are in a serving?
There are approximately 200 calories per serving.
What inspired this specific soup recipe?
It was inspired by the Dal Shorva from Mumtaz Khan at Bradford's renowned Mumtaz Paan House.
What are the main spices used?
The soup uses turmeric, cayenne pepper, cumin, cardamom, and mustard seeds.
How many servings does this recipe provide?
This recipe makes 4 servings.
Can I substitute curry leaves?
Yes, if you do not have curry leaves, you can use 2 to 3 bay leaves instead.
What kind of stock should I use?
You can use 6 cups of chicken or vegetable stock, preferably homemade for better flavor.
Do I need to rinse the lentils?
Yes, you should begin by rinsing the lentils thoroughly under cold water before starting.
How long does the soup need to simmer?
The soup should simmer for approximately 30 minutes, plus an additional 5 minutes after adding the tempered spices.
How do I achieve the right consistency?
You can use an immersion blender to pulse it to a slight chunky consistency or mash the lentils and potatoes with a ladle.
What is the purpose of adding potato?
Potato is added to provide additional richness and a thicker texture to the soup.
How do I prepare the tempering mixture?
Heat 2 tablespoons of oil or ghee, then lightly sauté mustard seeds and finely chopped garlic until golden.
What bread pairs well with this soup?
This soup is best served with warm pita or paratha bread.
What is the protein content per serving?
Each serving contains 10 grams of protein.
How much fiber does this soup have?
The soup contains 7 grams of fiber per serving.
Can this soup be served as a stew?
Yes, it can be served thicker as a stew by reducing the liquid or mashing more of the ingredients.
What is the sodium content?
There is 500mg of sodium per serving.
When should I add the lemon juice?
Season the soup with freshly squeezed lemon juice at the very end to taste.
How much tomato purée is needed?
The recipe requires 1 teaspoon of tomato purée.
What should I do if I use bay leaves?
If you use bay leaves, make sure to remove them from the pot once the cooking is finished.
How much carbohydrate is in a serving?
Each serving contains 35 grams of carbohydrates.
How much garlic should I use?
The recipe calls for 2 cloves of finely chopped garlic.
What is the first step in the cooking process?
The first step is rinsing the lentils and then heating ghee or oil to stir them for 30 seconds.
What kind of oil or fat is used?
You can use 3 tablespoons total of either vegetable oil or ghee.
What temperature should I use for simmering?
After bringing the mixture to a boil, reduce the heat to low for simmering.
How much cumin is in the recipe?
The recipe uses 1 teaspoon of ground cumin.
Is the soup easy to make?
Yes, it is tagged as an easy and healthy recipe suitable for home kitchens.