Balance the spice of this vegetarian lentil soup with a dollop of Greek yogurt and some toasted naan bread.

Maria Xerakia
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a 4- to 5-qt. Dutch oven heat oil over medium-high. Add onion and carrots; cook 5 minutes, stirring occasionally. Add jalapeño pepper, ginger, and garlic; cook and stir 3 minutes. Add broth.

  • Bring to boiling. Stir in lentils; reduce heat. Simmer, covered, 12 minutes for red lentils, 20 to 25 minutes for yellow lentils, or until lentils are slightly mushy.

  • Stir in tomatoes and Toasted Spice Blend. Return to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Stir in garam masala and season to taste with salt. Serve with desired serve-alongs.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.


Brown or green lentils can be used in place of the red or yellow lentils. Simply increase the cooking time to 25 minutes.

Toasted Spice Blend

In a small dry skillet cook and stir 1 tsp. each mustard seeds and cumin seeds and 1/4 tsp. each fennel seeds and whole black peppercorns over medium heat 30 seconds or just until toasted and fragrant. Transfer to a bowl; cool. Finely grind in a spice grinder or with a mortar and pestle.

Slow Cooker

Omit oil. In a 3 1/2- or 4-qt. slow cooker combine onion, carrots, jalapeño pepper, ginger, garlic, broth, lentils, and Toasted Spice Blend. Cover and cook on low 8 to 10 hours or high 4 to 5 hours. If using low, turn to high. Stir in tomatoes. Cover and cook 15 minutes more. Stir in garam masala and season to taste with salt. Serve with desired serve-alongs.

Nutrition Facts

504 calories; 10 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 1255 mg sodium. 534 mg potassium; 79 g carbohydrates; 20 g fiber; 11 g sugar; 27 g protein; 0 g trans fatty acid; 5153 IU vitamin a; 20 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 117 mg calcium; 6 mg iron;