This might be one of my favorite recipes on the blog-it’s a foodie’s dream creation. It’s my Indian lentil soup!
Not only is this soup packed with tremendous flavor, like, coconut milk, garlic, and ginger, it also contains a very special ingredient-one I have never cooked with before!
As a blogger, I am always looking for new ingredients to introduce into mine, and my readers’ repertoire. So when I came across the spice Garam Masala in my supermarket’s spice section, I had to take it home with me to explore further.
The name “Garam Masala” might sound scary, but I promise you, it won’t bite your head off. Garam Masala is an Indian spice blend. Usually it has pepper, cloves, cinnamon, nutmeg, cardamom, bay leaf, cumin, coriander, and turmeric in it. All of these spices gives it a wonderful warm, comforting Indian aroma, and truly elevates whatever dish you add it to.
Surprisingly, this spice can be found in most major grocery stores. And trust me when I say it MAKES this flavorful Indian lentil soup!
This flavorful Indian lentil soup is wonderfully warm from the garam masala, creamy from the coconut milk, and hearty from the chicken and lentils. Therefore, if you want a recipe that will wow your taste buds, this soup is a must try!
- 1.5 pounds chicken breast
- Kosher salt
- Black pepper
- 3 tablespoons oil
- 1 cup yellow onion, about 2, chopped
- 3 cloves garlic, chopped
- 1 ½ tablespoons fresh ginger, finely minced
- 1 tablespoon ground garam masala
- 2 teaspoons chili powder
- ½ teaspoon ground turmeric
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 8 cups chicken stock (64 oz)
- 2 13.5 oz cans coconut milk, divided
- 1 ½ cups tomato puree
- 1 cup red lentils
- 5 oz fresh spinach leaves
- Fresh lemon juice
- Fresh parsley, for garnish
- Chopped salted peanuts, for garnish
- Pat the chicken dry and season both sides with salt and pepper.
- In a large soup pot over a medium flame, heat the oil. Add the chicken to the pot, and allow to cook on each side for 8-10 minutes (depending on the thickness), or until cooked through. Once the chicken is completely cooked through, remove from the pot and transfer to a plate to cool. Once the chicken has cooled, shred into medium size pieces. Set aside.
- With the flame still on, add the onion to the pot and cook until translucent, about 4 minutes. Mix in the garlic, ginger, garam masala, chili powder, turmeric, cumin, coriander and salt. Add the stock, one and a half cans coconut milk, tomato puree, lentils, and mix together. Cover the pot and bring to a boil. Once the soup comes to a boil, lower the heat, and simmer for 30 minutes.
- Add the shredded chicken, spinach leaves and fresh lemon juice (amount to your liking).
- Drizzle each bowl with the remaining coconut milk and top with parsley and peanuts.