Indian-Spiced Lentil Soup
This hearty, vegetable-packed Indian-inspired lentil soup is made with lentils, sweet potatoes, tomatoes, spinach, and a blend of warming spices. Blending part of the soup at the end provides a creamier texture without adding cream. We make this so often in my house I always make a double batch. I bet you can’t just have one bowl.
This is my favorite one-pot vegetable soup to make when wanting to cozy up. It comes together super easily with easy to find ingredients. Additionally, this healthy Indian-spiced lentil soup PACKED with flavor from all of the spices, and full of nutrition from every single ingredient. My broccoli soup is also amazing, and a bit lighter as well.
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Why You’ll Love This Indian Lentil Soup
- One-pot recipe: Everything cooks in one pot for easy cleanup.
- Packed with vegetables: Lentils, sweet potatoes, tomatoes, and spinach make this a hearty vegetable soup full of fiber and iron.
- Big flavor: Garam masala, cumin, turmeric, coriander, cinnamon, and ginger create a deeply spiced broth.
- Creamy without cream: A quick blend gives the soup body while leaving some texture.
- Great for meal prep: The soup keeps well in the refrigerator and can also be frozen.
What is Indian Lentil Soup?
Indian lentil soup is a hearty, flavorful soup made with lentils, vegetables, and warming spices commonly used in Indian cooking. Lentils are a staple ingredient in Indian cuisine and are often cooked into dishes like dal.
This Indian-inspired lentil soup combines earthy lentils with sweet potatoes, canned tomatoes, spinach, and aromatic spices like garam masala, cumin, turmeric, coriander, ginger, and cinnamon. The result is a hearty, vegetable-packed soup with layers of warm, fragrant flavor and a creamy texture without the need for cream.
While this recipe is inspired by the flavors and spices of Indian cooking rather than being a traditional regional Indian dal, it’s an easy and comforting way to enjoy lentils in a cozy one-pot meal.
Ingredients
These are the baseline ingredients for this soup. I also include some optional additions in the subsequent section if you want even more vegetables!
- Olive oil – Used to sauté the aromatics and bloom the spices, helping to build a flavorful base for the soup.
- Yellow onion – Adds savory flavor and sweetness as it cooks down.
- Fresh ginger – Provides a warm, slightly spicy flavor.
- Garlic – Adds savory depth and aromatic flavor to the soup.
- Spices – This recipe uses a blend of kosher salt, garam masala, cumin, turmeric, paprika, ground cinnamon, coriander, ground ginger, and cayenne pepper. Garam masala is a fragrant Indian spice blend that typically includes warming spices such as coriander, cumin, cardamom, cinnamon, and cloves, though the exact blend varies by brand. Cayenne is optional if you prefer a milder soup.
- Lentils – Use dry, uncooked brown or green lentils work best and hold their shape while cooking.
- Chicken stock or vegetable stock – Use chicken stock for a richer, more savory flavor or vegetable stock to keep the soup vegetarian. For a vegan soup, use a vegan vegetable broth.
- Sweet potatoes – Add natural sweetness, heartiness, and a creamy texture to the soup as they soften during cooking. Any variety of sweet potato will work.
- Fresh spinach – Stirred in toward the end of cooking, spinach adds color, freshness, and extra vegetables without overpowering the warm spices.
- Fresh lemon juice – Brightens the rich, earthy flavors and balances the soup.
See recipe card for quantities.
Instructions for the Indian-spiced lentil soup
This is a one-pot soup that is very easy to make with tons of flavor.
Combine all spices into a 6-quart pot on medium heat then mix thoroughly into the olive oil.
Add the diced onion into the spice and oil mixture and cook until translucent.
Add the grated garlic and fresh ginger
Pour in the broth/stock and water
Wash the lentils, meanwhile pick out any little rocks or leaves mixed in
As the soup comes to a boil, impurities will rise. Skim off the foam, then lower heat and cover
Turn off the heat then add the spinach. Fold in the leaves. They will wilt within a few minutes.
Next, add the diced or crushed tomatoes
Then, add in the diced sweet potatoes
Add the washed lentils to the soup then bring to a boil
After the soup simmers for about 25 minutes, blend the soup to desired consistency (about 10-15 pulses)
Add a squeeze of lemon to brighten the soup up.
Hint: You can leave the soup cooked, off the heat, and covered for a few hours before serving. It will remain hot and flavors will continue to build.
Substitutions
This Indian-spiced lentil soup is *chefs kiss* as is (if I do say so myself), but here are some substitutions you can make without losing its true essence:
- Sweet potato substitutions – instead of sweet potato, you can use butternut squash. I would NOT recommend using a russet potato they will not give the soup the same flavor or body.
- Diced tomato substitutions – feel free to use crushed tomato instead, the soup will come out wonderfully. I have tried this will canned whole peeled tomatoes as well. The flavor came through the same, but it took extra work breaking the tomatoes down.
- Spinach substitutions – You can add baby kale or chopped kale. Since kale takes longer to break down, keep the heat on for an extra 5-10 minutes or until the kale has reached your desired consistency.
What other vegetables can I add to this Indian-spiced lentil soup?
This soup is wonderful on its own; however, you are more than welcome to add even more vegetables. Some ideas are below:
- Carrots – add two peeled and diced carrots at the same time as adding onions (step 2). They won’t change the flavor much but you will get even more nutrients!
- Cauliflower – add a half or a full head of cauliflower, chopped, into the soup along with the sweet potatoes and lentils (step 3).
- Zucchini – Add sliced zucchini into the soup after blending, before adding the spinach (between steps 6 and 7). You will need to keep the soup on low for another 15 minutes after blending to cook the squash before removing from heat.
Let me know if you add one of these vegetables or a different one!
Equipment
I use a 6-quart dutch oven for this recipe. Feel free to use another pot of a similar size.
Options for blending the sIndian-spiced lentil soup:
- Immersion blender – I find this the easiest as you can simply blend the soup within the pot it’s cooked in. If you have one, use it.
- Blender – You can pour some of the Indian-spiced lentil soup in a blender to roughly blend, then pour back into the pot. Depending on the size of the blender and your preferred consistency, you may need to do this a few rounds.
- Food processor – Pour some of the soup in a food processor and pulse, then pour back into the bowl.
Storage of the Indian-spiced lentil soup
Store the soup for up to 5 days in the refrigerator.You can also freeze the soup to be eaten within a few months.
Lastly, if you do make this Indian-spiced lentil soup recipe (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok so I can see your creations.
Indian-Spiced Lentil Vegetable Soup
Ingredients
Spices
- 1 tablespoon + 1 teaspoon garam masala
- 1 tablespoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- 1 teaspoon coriander
- ½ teaspoon ginger powder
- ½ teaspoon cayenne optional
Soup Ingredients
- ⅓ cup olive oil
- 1 yellow onion diced
- 1 carrot chopped (optional)
- 1 teaspoon grated fresh ginger
- 5 cloves garlic minced
- 1 ½ cups dry, uncooked lentils brown or green
- 4 cups stock or broth use vegetable broth to keep it vegetarian
- 2 cups filtered water or more
- 1 tablespoon kosher salt
- 2 medium-large sweet potatoes peeled and diced (about 5 cups)
- 28 oz canned diced tomatoes can sub canned crushed tomatoes
- 4 oz fresh spinach rinsed (about 3 handfuls)
- ½ lemon juiced
Instructions
- Bloom the spices – Heat the olive oil in a large pot over medium heat. Add the garam masala, cumin, turmeric, paprika, cinnamon, coriander, ground ginger, and cayenne, if using. Stir for about 30 seconds to toast the spices and release their aroma.1 tbsp + 1 teaspoon garam masala, 1 tbsp cumin, 1 tsp turmeric, 1 tsp paprika, ½ tsp ground cinnamon, 1 tsp coriander, ½ tsp ginger powder, ½ tsp cayenne, ⅓ cup olive oil
- Sauté the aromatics – Add the diced onion and carrot if using, and cook until softened and the onion is translucent, about 5-8 minutes. Add the fresh ginger and minced garlic and cook for another 3 minutes, until fragrant. If you notice the pan drying out, feel free to add a drizzle more olive oil, or a splash of water.1 yellow onion, 1 carrot, 1 tsp grated fresh ginger, 5 cloves garlic
- Add the lentils and vegetables – Pour in the chicken or vegetable stock and add the rinsed lentils, diced sweet potatoes, and tomatoes. Season with kosher salt and stir to combine. Add 2 cups of water and stir.1 ½ cups dry, uncooked lentils, 4 cups stock or broth, 2 cups filtered water, 1 tbsp kosher salt, 2 medium-large sweet potatoes, 28 oz canned diced tomatoes
- Simmer the soup – Bring the soup to a boil, then reduce the heat and simmer until the lentils and sweet potatoes are tender. Stir occasionally as the soup cooks. If foamy bubbles appear on the top of the soup, remove using a spoon and discard.
- Blend until creamy – Use an immersion blender to partially blend the soup, leaving some of the lentils and vegetables intact for texture. Alternatively you can transfer a portion of the soup to a regular blender or food processor and blend until smooth before returning it to the pot. Blend more for a creamier soup, and blend less for a chunkier result.
- Add the spinach – Stir in the baby spinach. The residual heat of the soup will cook the spinach after about 5 minutes.4 oz fresh spinach
- Finish with lemon juice and serve – Stir in the fresh lemon juice and taste the soup, adding more kosher salt or lemon juice as needed to balance the flavors. Ladle the soup into bowls and serve warm with your favorite toppings or alongside warm naan or rice.½ lemon
Nutrition
I loved it, but my family thought it was too sweet.
Awesome flavor! The lentils did seem a bit undercooked however. Only thing I would change is probably soaking the lentils beforehand to cut down on the gassy after effects LOL. I will definitely make this again though! Thanks for the recipe!
Do you think this would still be flavorful if I substituted onion powder for the actual diced onion? My husband hates onions, which is a real bummer for me!
I know this is old. I have major texture issues. I always use an immersion blender for onions and tomatoes. I did it for this prior to adding the lentils.
Just wow! My first soup of Fall 2024 and I can’t imagine a more flavorful result—incredible layering of flavors! (And you’re right: I had two bowls, one after the other, no slowing down.) I followed the recipe exactly as I always do for a first-run. Next time, I may cut the amount of crushed tomatoes just a tad, as I thought they competed slightly with that marvelous spice mix. But oh my gosh, this one’s a keeper. Thanks!
When do we add the garlic?
Love making this soup for my fiancee! It’s a slow simmer and always a hit. Plus, it’s healthy! Thanks for the guidance and recipe Snacking Emily.
makes me smile!
OMG my family loved this recipe. So much flavor. Will make again!