Lentil Soup Recipe – Fire Roasted Tomato & Kale Indian-Inspired Stew

Last Updated on 4 months by Neha Deshmukh

Lentil Soup Recipe – Fire Roasted Tomato & Kale Indian-Inspired Stew

Introduction

There’s just something about a warm bowl of soup that feels like a hug, isn’t there? Especially when the weather turns chilly! I’ve been making this lentil soup for years – it originally started as a way to use up some veggies in the fridge, and it’s evolved into a family favorite. It’s packed with flavor, super healthy, and surprisingly easy to make. This isn’t your average lentil soup, though. We’re taking inspiration from Indian flavors with a touch of spice and a hearty dose of fire-roasted tomatoes. Trust me, you’ll love it!

Why You’ll Love This Recipe

This lentil soup is a winner for so many reasons. It’s incredibly nourishing, full of plant-based protein and fiber. It’s also a fantastic way to sneak in some extra greens with the kale. But honestly? The flavor is what really sets it apart. The fire-roasted tomatoes add a smoky depth, and the blend of spices gives it a lovely warmth. Plus, it’s ready in under an hour – perfect for a weeknight meal!

Ingredients

Here’s what you’ll need to create this comforting soup:

• 2 tablespoons olive oil or avocado oil
• 1 bay leaf
• 3 medium carrots
• 3 celery stalks
• 3 green onion stalks
• 1 medium yellow or white onion
• 1 inch ginger
• 3 large garlic cloves
• 14.5 oz can fire roasted tomatoes
• 0.5 teaspoon cumin powder (about 2 grams)
• 1 teaspoon salt (about 6 grams)
• 0.25 teaspoon cayenne pepper (about 1 gram)
• 0.25 teaspoon ground black pepper (about 1 gram)
• 1 cup brown lentils (about 200 grams)
• 5 cups vegetable broth or water (about 1.2 liters)
• 4-5 thyme sprigs
• 1.5 cups chopped kale (about 30 grams)
• 1 lemon juice

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Olive Oil & Avocado Oil Options: You can use either olive oil or avocado oil for sautéing. Avocado oil has a higher smoke point, but olive oil adds a lovely flavor.
• The Significance of Bay Leaf in Indian Cooking: Bay leaves (tej patta) are frequently used in Indian cuisine to add a subtle aromatic flavor to dals and stews. Don’t skip it!
• Fire-Roasted Tomatoes: A Flavor Boost: These tomatoes are a game-changer. The roasting process gives them a smoky sweetness that really elevates the soup. If you can’t find them, regular diced tomatoes will work, but consider adding a pinch of smoked paprika.
• Lentil Varieties: Choosing the Right Lentil: I prefer brown lentils for this soup because they hold their shape well. Red lentils will cook down and create a creamier texture, which is also delicious, but the soup will be less chunky.
• Spice Blend Breakdown: Cumin & Cayenne: Cumin is a staple in Indian cooking, adding warmth and earthiness. Cayenne pepper provides a gentle heat – feel free to adjust the amount to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the olive oil or avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the bay leaf and sauté the carrots, celery, green onion, white onion, ginger, and garlic for about 4-5 minutes, until softened. The kitchen should start smelling amazing!
3. Pour in the fire-roasted tomatoes and cook for another 2 minutes, stirring occasionally.
4. Now, sprinkle in the cumin, salt, cayenne pepper, and black pepper. Stir well to combine.
5. Add the brown lentils and pour in the vegetable broth or water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
6. Stir in the chopped kale and cook for 2-3 minutes, until wilted.
7. Finally, squeeze in the lemon juice. Taste and adjust seasonings as needed. Serve hot and enjoy!

Expert Tips

• Don’t be afraid to experiment with the spices! A pinch of turmeric or coriander powder would also be lovely.
• If the soup is too thick, add a little more broth or water. If it’s too thin, simmer uncovered for a few more minutes to allow some of the liquid to evaporate.
• For a richer flavor, use homemade vegetable broth.

Variations

• Vegan Lentil Soup Adaptation: This recipe is already naturally vegan! Just double-check your vegetable broth is vegan-friendly.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Adjusting the Spice Level: If you’re sensitive to heat, start with a smaller pinch of cayenne pepper. You can always add more later! My friend, Priya, loves to add a chopped green chili for an extra kick.
• Festival Adaptations (Maha Shivaratri or Lohri): Lentils are often part of festive meals in India. This soup would be a comforting addition to a Maha Shivaratri or Lohri spread.

Serving Suggestions

This lentil soup is delicious on its own, but it’s even better with a side of warm naan bread or a dollop of plain yogurt. A sprinkle of fresh cilantro adds a lovely freshness too.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully! Just let it cool completely before transferring it to a freezer-safe container.

FAQs

• Is this lentil soup suitable for meal prepping? Absolutely! It’s perfect for meal prepping. It actually tastes even better the next day as the flavors meld together.
• Can I use red lentils instead of brown lentils? Yes, you can! Just be aware that red lentils will cook much faster and create a creamier soup.
• What can I substitute for vegetable broth? Water works just fine! You might want to add an extra pinch of salt to compensate for the lack of flavor in the broth.
• How can I make this soup thicker? Simmer uncovered for a longer period, or blend a portion of the soup with an immersion blender.
• Can I add other vegetables to this lentil soup? Definitely! Spinach, sweet potatoes, or zucchini would all be great additions.