This soup reflects how many Indian households cook during colder months. It uses pantry staples and gentle spices to create warmth and balance. Red lentils cook quickly and feel light yet satisfying. Turmeric and ginger add depth without heat.
This recipe works well for lunch or dinner and keeps well for leftovers. Pair it with rice, flatbread, or yogurt. It suits everyday cooking rather than special occasions.
Ingredients
- 1 cup red lentils
- 1 tablespoon olive oil or ghee
- 1 teaspoon ground turmeric
- 1 teaspoon grated fresh ginger or ground ginger ( or 1 tsp ground ginger)
- 1 small onion, finely chopped
- 1 clove garlic, optiona
- 4 cups water or vegetable broth
- Salt to taste
- Black pepper to taste
Instructions
- Heat oil in a pot over medium heat.
- Add onion and cook until soft.
- Add turmeric, ginger, and black pepper. Stir briefly.
- Add lentils and liquid.
- Simmer 20 minutes until lentils soften.
- Adjust salt. Serve warm.
Recipe Notes & Tips
Tips & Variations:
- Add lemon juice or yogurt if desired. This soup thickens as it sits.
