In her cookbook, Stock the Crock, Phyllis Good says this recipe for Indian Lentil Soup is a mild but irresistible introduction to Indian food—plus, it’s a new way to bring more vegetables to your table. Indian Lentil Soup is best served with naan, an Indian flatbread.
Tip: Make the soup smoother by using an immersion blender to puree the soup at the end of the cooking time.
You can find additional recipes we’re featuring from the book here:
Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved. Recipe by Margaret H.
- 1 1/2 cups dried red lentils
- 7 cups vegetable broth or water
- 1 medium onion, diced
- 1-inch piece fresh ginger, peeled and minced
- 1 hot jalapeño chile, diced, or to taste
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 2 cups sweet potatoes, diced
- 1 cup green beans, chopped (fresh or frozen)
- 1 (14-ounce) can coconut milk
- Salt and black pepper, to taste
- 2 cups fresh spinach, chopped
- Chopped cilantro, for topping
- 1 Grease the interior of the slow cooker crock with nonstick cooking spray.
- 2 Combine the lentils and next 9 ingredients (through green beans) in the prepared crock.
- 3 Cover. Cook on Low 4 1⁄2 to 6 hours, or until the lentils have lost their shape and the vegetables are tender.
- 4 Stir in the coconut milk.
- 5 Cover. Cook on High for 15 minutes, until the soup, is heated through. Season to taste with salt and pepper.
- 6 Just before serving, stir in the spinach. Cover and let the soup stand until the spinach is wilted, about 5 minutes.
- 7 Serve hot. Top with the chopped cilantro, if desired.