See my blog post – Indian inspired Lentil Vegetable Soup – The Next Meal
This recipe feels like a warm, nurturing embrace, each ingredient adding its own layer of richness, color, and comfort. The base of the soup, made with delicate red lentils, softens into a silky texture as it simmers, soaking up the fragrant broth. The tomatoes, with their sweet acidity, lend a bright pop of red, while the avocado, sliced with care, brings a creamy, buttery contrast to the spice.
The tempered spices—cumin, coriander, curry seasoning, and fenugreek leaves—sizzle and infuse the air with earthy, aromatic warmth. Each spice is a note in a symphony, with curry leaves adding a subtle, slightly tangy note that lingers on the tongue. As the shallots, garlic, and fresh ginger soften, they mingle into the broth, infusing it with a sweet, savory fragrance that promises comfort. The mushrooms—shiitake and cremini—are tender yet meaty, their deep brown tones adding depth and earthiness to the dish, while the sautéed tofu soaks up the spice mixture, adding a savory richness that balances the bright, fresh flavors of the soup.
The grains—whether soft quinoa, chewy couscous, or noodles that soak up every drop—form a perfect base, grounding the soup in something substantial. The coconut milk, drizzled with loving care, adds a silky, slightly sweet finish, mellowing the spices and giving the dish a luxurious feel. The cherry tomatoes, bursting with juiciness, soften in the warmth of the soup, offering a tangy sweetness that brightens the whole bowl. And as a final touch, a sprinkle of fresh parsley gives a green burst, like a reminder that this dish is as nourishing for the soul as it is for the body.
Each spoonful is a balance of comfort and vibrance, a hug from the inside out, with flavors that are at once soothing and bold. The warmth of the spices, the richness of the coconut, the creaminess of the avocado—everything comes together in a beautiful dance, leaving you feeling satisfied, content, and a little bit brighter.
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Lentil Mushroom Vegetable Soup (Indian Inspired)
Ingredients
Lentils
- 5 cups of water or broth or a combination
- 1 cup of red lentils
- Heaping tablespoon of tomato paste
- 1 tbsp Bragg’s Liquid Aminos or 1 tsp salt to taste
Tempering (see note)
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. curry seasoning
- 1 tsp. fenugreek leaves
- 7 curry leaves
- 1 Indian bay leaf
- 2 shallots minced
- 6 cloves of garlic minced
- 1 inch fresh ginger minced
- 8 to 12 ounces combination of shitake and cremini mushrooms sliced
- 4 oz marinated tofu sautéed
- Bragg’s Liquid Aminos to taste
- ½ tsp balck pepper to taste
For Finishing in the Bowl
- ½ cup rice or ramen noodles or quinoa, or couscous,
- Lentil soup
- Cherry tomatoes halved or quartered
- 1/2 avocado for each bowl sliced
- 2 tbsp coconut milk drizzled
- Fresh parsley for garnish
Instructions
- Prepare the Soup Base: In a large pot, combine the lentils, 5 cups of water or broth, Braggs or salt, and tomato paste. Bring to a boil while stirring. Let everything simmer for about 15-20 minutes, or until the lentils are tender. If the soup gets too thick, add a little more water or broth to reach your desired consistency. Use a blender or emersion blender to slightly purée the lentil mixture
- Add Spices and Aromatics: In a separate pan, heat the oil. Temper spices by adding curry leaves, fenugreek leaves, cumin, coriander, and curry seasoning to the oil. Cook on medium until fragrant, letting the spices infuse into the oil. Add the minced shallots, garlic, and ginger. Cook until shallots are translucent. Add small amounts of lentil broth to deglaze the pan. Add the mix to the cooked lentils and stir.
- Add Mushrooms and Tofu: Use the spice pan to cook the sliced mushrooms and tofu in a small amount of oil, about 5 to 7 minutes, until mushrooms are softened to desired consistency. Then, gently stir the sautéed mushrooms and tofu into the lentil pot. Taste. Adjust salt and pepper to taste.
- Finish the Soup: Remove the pot from heat. In your favorite bowl, add chosen grain (rice, ramen noodles, quinoa, or couscous) and generous amounts of soup. Drizzle with coconut milk and top with sliced avocado and cherry tomatoes. The cherry tomatoes will soften in the warm soup and provide a burst of flavor. Sprinkling with fresh chopped parsley.
Notes
How Tempering Works:
- Heat Oil or Ghee: First, a small amount of oil or ghee (clarified butter) is heated in a pan.
- Add Whole Spices: Once the oil is hot, whole (and ground) spices such as cumin seeds, mustard seeds, fennel seeds, cloves, cinnamon, or cardamom are added. The spices are fried for a few seconds until they release their fragrance. The goal is to toast them just enough to bring out their full flavor without burning them.
- Add Aromatics (Optional): After the spices, ingredients like garlic, ginger, onions, or curry leaves might be added to the oil to fry them lightly as well. This adds additional layers of flavor to the dish.
- Add to the Main Dish: Once the tempering is ready, it is poured into the main dish (usually a curry, lentil soup, or dal) to enhance the overall flavor profile.