This just might be the best lentil soup you’ve ever eaten. It’s perfect to keep you warm on colder days and nourish you from inside.

This soup might not sound or look like anything that special but I assure you it’s definitely worth trying out! It might just be the best lentil soup you’ve ever eaten. This soup is sort of a mix of dhal and lentil soup with Indian-style spices.

The recipe is for four people but in my family, only me and my daughter like this so we get to enjoy this warming and filling soup also the next day. Lucky us! You can also make a bigger batch and put a few portions in the fridge or freezer.

I just crave this soup especially during the colder months, when I’m not feeling well, or just simply feel like nourishing my body with a warm and thick soup. It’s so easy to make and I usually have the ingredients at home.

Asafoetida

In Ayurveda, asafoetida has been used to help digestion and prevent gas. If you experience bloating after eating lentils maybe you want to give this gum resin a try! Besides the possible digestion-boosting benefits of Asafoetida, I like to use it to give lentil dishes a nice savory, umami flavor. Asafoetida has a strong smell and flavor so it’s better to use it sparingly especially if you’re new to it. 1/4 teaspoon is enough for this soup.

Ghee

You either love it or hate it. Ghee is clarified butter and it has a much stronger, nutty flavor than regular butter. The great thing about ghee is (besides it being delicious) that it is lactose-free! Also, ghee has a higher smoke point than regular butter so it doesn’t burn as quickly. I wanted to use ghee in this recipe mainly because I absolutely love the taste of it and I feel that it gives this soup a bit more depth and heaviness. But again, if you don’t have ghee or just simply don’t like the taste of it (or want to make it vegan) just leave it out and replace it with extra virgin olive oil (Evo). 

Be patient with the onion

Let the onion slowly cook for about 10-15 minutes or until it has turned golden brown. The longer you cook it the sweeter it becomes and the more flavor it will give to the soup. You really don’t want to hurry with this one. 

INGREDIENTS

• 3/4 tsp ground cinnamon

• 1 tsp ground cumin

• 1/2 tsp ground ginger

• 1/4 tsp asafoetida

• 2 bay leaves

• 350 g split yellow lentils

• 2 medium onions (about 300g)

• 1-1,2 liter(s) water

• 25 g ghee

• 25 ml Evo

• 1 tsp salt

• Pinch of black pepper

• The juice of half a lemon (optional)

• Fresh coriander or parlsley to sprinkle on top (optional)

HOW TO PREPARE

1. Rinse the lentils and place them in a large pan with one litre of water. Add the bay leaves .

2. Bring to boil, turn the heat down, and let simmer for 20 minutes. The lentils should look mushy. Add more water if needed.

3. While the lentils are cooking, heat the ghee and Evo and fry the onion until golden brown. This takes about 10-15 minutes. Keep the heat low so that the onions don’t burn. Add the cinnamon, cumin, ginger, and asafoetida and fry for a minute or two.

4. Add the onion & spices mixture to the lentils and cook for a nother 10 minutes.

5. Add the lemon juice, salt, and black pepper.

6. Decorate with fresh and chopped coriander or parlsley.

7. Serve with bread.