From the Kitchen: Spiced Lentil Soup

Spice up your Summer with this fragrant Indian vegetable and lentil soup!

From The Kitchen provides you with a colorful recipe to make a perfectly hearty soup. Filled with cumin, turmeric, ginger, garam masala and a hint of chili add a piece of naan and you have the perfect meal.


1 tbsp butter
1 tbsp Rice Bran (or other neutral) oil
1 1/2 tsp cumin seeds
1 tsp mustard seeds
1 tsp garam masala
2 tsp turmeric
1 tsp curry powder


1 onion, medium /finely chopped
1 green chilli, de-seeded and chopped (leave seeds in if you prefer more heat)
1 tbsp grated fresh ginger
1 tbsp tomato paste
finely grated zest of 1 lime or lemon
1 big tsp honey
3 cloves garlic, crushed


3 cups pumpkin, chopped into 2cm pieces
1 medium kumara or sweet potato, chopped into 2cm pieces
1 large waxy potato, peeled and chopped into 2cm pieces
1 medium carrot, peeled and chopped into 1cm pieces
1 1/3 cups red lentils
1 1/2 litres vegetable stock or water
sea salt and freshly ground black pepper
1/3 cup coconut cream
1/2 cup natural yoghurt (optional / or coconut cream)
handful fresh mint or coriander leaves


1/2 green chilli, sliced
1 tbsp dry-fried cumin seeds


1 lemon or lime, cut into wedges, optional


Heat oil and butter in a large heavy bottomed pot and fry spices for 2-3 minutes until fragrant. Add onion, chilli, ginger, tomato paste, zest and honey and fry over a medium gentle heat for 10 minutes, adding garlic in the last minute. Add vegetables and fry a further 2-3 minutes so that they are well coated in the spices. Add lentils and stock and bring to the boil, reduce heat to a simmer and cook for an hour and fifteen minutes until the lentils and vegetables are soft. Season well with sea salt and ground black pepper. Add coconut cream and cook a further 5 minutes. If you prefer a smooth soup you can whizz the whole lot, I prefer to take out half then give the remainder a bit of a whizz with the stick blender, then return the chunky bits to the pot. Serve garnished with a spoonful of coconut cream or yoghurt (optional), mint or coriander, chilli and cumin seeds. Pass lemon or lime wedges for guests to squeeze a little over, and naan or roti to dunk. Serves 6


Check out From the Kitchen for many more amazing recipes and cooking inspiration.

Emily Elyse Miller

Year Born: 1990
Location: Scottsdale, AZ // How many hours a day are you on the web? More than I should admit
Last cool project you worked on: A new dinner series called FoodbyColor
Coolest person you know personally:
I'm just waiting for one of my friends to get famous ;)

Best place to eat in your neighborhood: St. Anslem and Allswell
Top 3 Places: Chelsea Market (NYC), Flea Market St-Ouen de Clignancourt (Paris), & Camelback Mountain (Scottsdale, AZ)
Next destination: Copenhagen, Mexico City & Morocco
Best hotel/place you visited last year: The Royal Palms Resort & Spa (Scottsdale, AZ) & Paws Up (Montana) ?
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