Lentil Soup. Comfort food at its finest. What you see in that bowl are lentils, multi-colored carrot chunks, tomatoes, onions, a Poblano chile all cut up, celery, broth, some Indian spices (explanation below) and a dollop of Greek yogurt on top. Very easy. VERY easy. And SO GOOD!
I think “hankering” must be an old-time word. I don’t hear people use it much. That’s what I had – a hankering for lentil soup when I walked into my kitchen and decided that I’d make a batch. Lentil soup doesn’t take long to prepare since lentils cook from beginning to finished in about 20 minutes. I could have made my Dad’s recipe. I’ve written up a long post about that soup before. He’d have been so happy to see his recipe here on my blog (my Dad, who only knew how to grill, really, did make lentil soup, about the only time he stepped into the kitchen his entire married life – and never in my mom’s kitchen, only when he was away from home). When my parents came to visit, my Dad would ask if we wanted it. Of course we did. If you want to see that recipe, it’s a fairly standard, plain-Jane kind of lentil soup with bacon.
Searching my cookbooks, and searching online yielded no particular recipes that interested me. I read about the quantities of onion, carrots and celery, thyme, salt and pepper. Some of them included cumin. That’s what got my mind to buzzing. What if I made a lentil soup with Indian spices. I searched for Indian lentil soup recipes, and came up with much the same ingredients (without thyme). So, I just started making my own version. It was easy. I had a poblano chile in the refrigerator, so was determined to use that. I had those rainbow carrots, so I used purple and yellow. I had one big onion, plenty of celery, regular brown lentils. I did not want a pureed soup – I wanted a soup with texture, and that’s exactly what I got here. And the soup was ready to eat in about 45 minutes.
First I rendered a couple slices of bacon (you can eliminate that step if you’d prefer to make this vegetarian), then added onion, carrots and celery. I let those simmer for awhile until they were soft (about 5-8 minutes, I’d guess), then I added in a can of tomatoes and some chicken broth (I used Penzey’s soup base and water). And lastly, I added in the poblano chile that I cut up into short slivers about 1/4 inch wide. I brought it to a simmer, covered it and let it percolate for about 20 minutes. I think it took close to 30 minutes to get the lentils to just the right consistency (the older the lentils, the dry-er they are, and hence will take longer to cook). Ground cumin was added, some turmeric, salt and pepper. Just before serving I added a spoonful of garam masala (it’s best added in just at the end). When I scooped it into the soup tureen you see in the photo, I put on a dollop of Greek yogurt. The fragrance was wonderful, let me tell you!
Oh my YES! This soup was fabulous. Such a humble meal, but long on flavor. I’ll be eating from that batch of soup for days.
What’s GOOD: Chunky. Full of texture. Easy to make. Full of flavor from the vegetables and the cumin and turmeric and garam masala. Altogether delicious and I’m sure I’ll be making it this way again. Soon. This doesn’t have any meat, as such, but you could add some. You could also not use bacon and it would be a true vegetarian meal if you used vegetable broth.
What’s NOT: nothing, really. The soup was just what I wanted – I satisfied my hankering, for sure.
printer-friendly PDF and MasterCook 14/15 file (click link to open recipe)
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Lentil Vegetable Soup with Indian Flavors
Recipe By: My own concoction, 2015
Serving Size: 6
2 slices thick-sliced bacon — chopped (optional)
1 large onion — chopped
1 cup celery — chopped
1 1/2 cups carrots — cut in coins
15 ounces canned tomatoes
1 whole poblano chile — cut in thin 1″ long slivers
6 cups chicken broth
1 1/2 cups brown lentils
1 teaspoon dried thyme
1 tablespoon ground cumin
1/2 teaspoon turmeric
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 teaspoons garam masala — added in just before serving
1/3 cup Greek yogurt, full-fat — or sour cream
1. Heat a large pan, then add the bacon and allow to sizzle on low heat until most of the fat has been rendered. Add the onion and allow to cook for 3-4 minutes.
2. Add the celery and carrots and continue cooking for 3-4 minutes.
3. Add the canned tomatoes (including the juice), the poblano chile, chicken broth, lentils, dried thyme, ground cumin and turmeric. Bring to a simmer.
4. Cover pot and allow to cook slowly for about 20-25 minutes, until the lentils are barely cooked through and the vegetables are fully cooked. Add more broth or water if needed. You may blend part of this if you prefer a more pureed soup. I prefer the texture of the vegetables and lentils. Add the garam masala just before serving and stir into the soup. Scoop into soup bowls and garnish with Greek yogurt or sour cream. NOTE: If you reheat this another day, add another jot of garam masala just before serving.
Per Serving: 286 Calories; 5g Fat (16.7% calories from fat); 22g Protein; 39g Carbohydrate; 17g Dietary Fiber; 9mg Cholesterol; 1688mg Sodium.

Marlene
said on January 3rd, 2016:
There must be something in the air! I also craved lentil soup earlier in the week and made some as well, with French green lentils and similar vegetables. My spices were more classic, cumin, thyme, and I can’t recall what else I threw in. I’ve been eating it for lunch every day. I’ll check out your version after I finish this batch. The poblano with the Indian spices is a tempting combination.
Mine’s all gone now, but I’d like to have more. I do crave Indian spices in a curry or soup or something every week or so . . . carolyn t
hddonna
said on January 5th, 2016:
I’ve been thinking about lentil soup, too. I’ve never had a go-to recipe, just tend to look for ideas when I want to make some. The poblano pepper sounds so good–as soon as I can pick one up, I’ll be making this soup; my mouth is watering just thinking about it.
hddonna
said on January 8th, 2016:
Made this yesterday. Excellent! I added a bit of coriander, otherwise followed the recipe as written. Definitely a keeper!
I’m SO glad you liked it. Thanks for coming back to share that! . . . carolyn t