Spiced Red Lentil Soup with Tomato and Garam Masala
This spiced red lentil soup is a simple and comforting dish made with sautéed onion and garlic, tomato passata, warming spices, and red lentils simmered in vegetable broth. The soup is finished with a garnish of Greek yogurt and fresh parsley for a creamy and fresh contrast.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Ladle
- Fine-mesh sieve or colander (for rinsing lentils)
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 200 g red lentils (1 cup)
- 400 ml tomato passata (about 2 cups)
- 750 ml vegetable broth (3 cups)
- 1 tsp chili powder
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tsp ground coriander
- Salt and black pepper to taste
For garnish
- 120 g Greek yogurt (½ cup)
- 2 tbsp chopped fresh parsley
Instructions
- Rinse the red lentils under cold running water until the water runs clear, then drain.
- Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion and sauté for about 4–5 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the chili powder, garam masala, turmeric, and ground coriander. Cook for about 30 seconds to release the aroma of the spices.
- Add the rinsed red lentils, tomato passata, and vegetable broth. Stir well.
- Bring the soup to a gentle boil, then reduce the heat and simmer for about 15–20 minutes, or until the lentils are soft.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with a spoonful of Greek yogurt and chopped parsley.
Notes
If you prefer a smoother soup, you can blend it briefly with an immersion blender before serving.
You can customize this soup with extra garnishes if you like. Try adding chopped fresh cilantro, thin slices of chili for some heat, a squeeze of lemon juice for brightness, or small cucumber cubes for a fresh crunch.