Lentil Soup with Tempering
A comforting yellow lentil soup finished with a sizzling tempering of spices and nuts. Simple, nourishing, and ready in about 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 250
- Protein
- 12g
Ingredients
- 1 cup red lentils
- 4 cups water
- ½ teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- ¼ cup cashews
- ½ teaspoon black pepper
Instructions
- 1
Rinse the 1 cup red lentils under cold water until the water runs clear. Drain well.
- 2
In a pot, combine the lentils, 4 cups water, 1/2 tsp turmeric, and 1 tsp salt. Bring to a boil, then reduce heat to low and simmer, partially covered, until lentils are soft and breaking down, about 25 minutes. Stir occasionally.
- 3
While lentils cook, heat 2 tbsp oil in a small skillet over medium heat. Add 1 tsp cumin seeds and cook until they sizzle and turn fragrant, about 30 seconds.
- 4
Add 1/4 cup cashews and 1/2 tsp black pepper to the skillet. Cook, stirring, until cashews are golden and toasted, about 2 minutes.
- 5
When lentils are fully cooked, use a potato masher or immersion blender to puree the soup to a smooth consistency. Adjust salt to taste.
- 6
Pour the hot tempering (oil, cumin, cashews) over the soup. Stir gently to combine, then serve hot.
- 7
Optional: garnish with fresh cilantro or a squeeze of lemon if you have them.
Tools you’ll need
- pot
- small skillet
- potato masher or immersion blender
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