Not So Humble Lentil Soup

In the Umami Basics repertoire, here I’m adding a humble looking soup that is exploding with bold flavors. Lentil soups are quite hearty, versatile, and whip up in no time. You can make a big batch for weeks and switch up different toppings to make it special every time. I love the yoghurt sauce in this as it not only adds a subtle creaminess, but a pleasant tang that balances the overall dish. I use the magic formula of 1:3 (+1/2) solid to liquid ratio to get the right results, so feel free to use this ratio for other lentils to make this delectable heartwarming dish this winter!

Ingredients (serves 6)

200g green or brown lentils, rinsed under cold water

100g carrot, peeled and cut into 2” pieces

900ml water + 100ml extra

2.5 tbsp ghee (substitute with oil of your choice to keep it vegan)

1 large red onion, finely chopped

6 garlic cloves, smashed

2 tsp ground turmeric

1.5 tsp ground cinnamon

2 tsp ground cumin seeds

2 tsp ground coriander seeds

1 tsp ground cardamom

2 tsp ground chile pepper of your choice

2 tsp ras-el-hanout or baharat spice blend (optional)

2 tsp brown sugar

2 tsp fine sea salt (adjust to your taste)

2 tbsp tomato paste

15–20g finely chopped fresh dill

Yoghurt sauce

70g greek yoghurt (substitute with vegan yoghurt)

1 small garlic clove, grated

1 tbsp lemon juice

2 tbsp finely chopped dill leaves

pinch of fine sea salt

1/4 tsp ground black pepper

Finishing touches

toasted pumpkin seeds or nuts of your choice

chili oil or chile pepper flakes

sumac

crackers, lightly crushed

fried onions

Directions

1. Combine and whisk all yoghurt sauce ingredients. Keep it aside for serving.
   

2. In a large saucepan, combine water, 1tsp salt, 1 tsp turmeric & lentil. Turn on heat and cook on medium heat until it starts simmering vigorously. Now put on the lid and cook for 12-minutes. Then add carrots, cover and cook on medium-high heat for 12 more mins. Turn off the heat and keep it aside.
   

3. In a large deep bottomed pan (think dutch oven or wok), add ghee, and onions. Turn your stove on a low flame, cook onions for 8-10 minutes, then add garlic with all dry spices, 1-tsp salt and sugar. Cook everything on a low flame for 5-minutes (keep an eye so that it doesn’t stick to the bottom much). Now add tomato paste, cook for a minute then add cooked lentils-carrots-water (everything from previous step). Mix well and continue cooking for 10-minutes.
   

4. Turn off heat and using an immersion blender, blitz everything to your preferred texture. Add 100ml of extra water, mix well and turn on heat. Bring it to simmer while stirring. Adjust seasoning at this stage. Now ladle hot soup into serving bowls, drizzle yoghurt sauce, sprinkle fresh dill and any or all of the finishing touches. Enjoy!