Creamy Lentil Soup

This is a simple and fast soup that is perfect for when you want something light, but still satisfying. Although it’s super creamy, the soup doesn’t include any cream at all: you get all that texture from the pureed lentils. The tempered spices poured on top add an extra dimension of flavor, but you can skip that step if you like. I like to add a dollop of raita or plain yogurt on top for extra creaminess.

Cuisine

Indian

Course

Soup

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 6 servings, brown or green flat lentils, Chandra Ram, contributed, cook 13 min, curry leaves, curry powder, dried masoor, dried red chile pepper, easy, freshly squeezed lime juice, garlic, ginger, gluten free, indian, kosher salt, onion, plain yogurt, prep 10 min, pressure cook, sauté, soup, vegetable oil, water, yellow mustard seeds

Prep Time

10 min

Cook Time

13 min

Servings

6 servings

Ingredients

4 tsp vegetable oil
1 onion
2 tbsp Ginger
1 tbsp garlic
1 tbsp curry powder
15 curry leaves
2 tsp kosher salt
2 cups dried masoor, brown or green flat lentils
6 cups Water
1 tbsp freshly squeezed lime juice
3 tbsp plain yogurt
1 dried red chile pepper
1 tsp yellow mustard seeds

Instructions

Using the Sauté function on High, heat 3 teaspoons oil in the inner pot for about 1 minute, until shimmering. Add the onion, ginger, garlic, curry powder, 10 curry leaves and salt; cook for about 1 minute, until fragrant.
Stir in the lentils and water. Secure the lid and cook on high pressure for 10 minutes.
Once the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Let the soup cool slightly.
Working in batches, transfer half of the soup to a blender and blend on high speed until smooth (you can also use an immersion blender to purée the soup.) Return the pureed soup to the pot, stir in the lime juice, and season with additional salt if needed. Swirl in the yogurt (if using).
Heat the remaining oil in a small skillet over medium heat for about 1 minute. Add the remaining 5 curry leaves, red chile pieces and yellow mustard seeds; cook for about 1 minute, until fragrant and the seeds begin to pop. Pour the tempered mixture over the soup and serve.

Notes