Lentil garam masala soup – Vegetarian

This lentil garam masala soup is the kind of soup that is warm, comforting, and bursting with flavour. It’s made with hearty lentils simmered together with ghee, fresh ginger, carrots, onion, coconut milk and garlic, all wrapped up in those irresistible Indian spices that make your kitchen smell amazing.

To finish it off, there’s a creamy yoghurt dressing mixed with fresh mint and coriander, and a sprinkle of roasted pumpkin seeds for that perfect crunch.

And the best part? It’s totally flexible: go vegan by swapping the ghee for olive oil and using your favourite plant-based yoghurt.

Whether you’re after something nourishing for lunch or a cosy dinner on a chilly evening, this soup has you covered: rich, vibrant, and full of love in every spoonful.

Ingredients: (for 4 portions)

• 2 yellow onions
• 2 cloves of garlic
• 2–3 medium carrots
• 2 medium Roma tomatoes
• 1 stock cube
• 30 g pumpkin seeds
• a piece of ginger (about 5–6 cm long), peeled and grated
• 1 tablespoon garam masala
• 450 g canned lentils (including the liquid)
• 250 ml coconut milk
• 10 g fresh herbs – a mix of fresh mint leaves and fresh coriander leaves
• 200 ml canned tomato purée (or canned cubed tomatoes)
• 50 g Greek yoghurt
• salt and pepper
• 1 tablespoon ghee (or regular butter)
• 500 ml hot water

Preparation:

Place the stock cube in a bowl and pour boiling water over it. Stir to dissolve, then set aside.

Peel and chop all the vegetables. Cut the onion into even pieces, then peel the carrots and slice them into similar-sized chunks. Peel the garlic and finely chop it with a knife. Wash the tomatoes and dice them into small cubes.

In a large pot, melt the ghee. Once it’s hot, add the diced tomatoes, onion, carrots, garlic, ginger, and garam masala. Stir everything well and cook for about 3–4 minutes, stirring frequently so the flavors blend together.

Next, add the lentils along with their liquid, the coconut milk, the prepared stock, and the tomato purée. Stir to combine, cover with a lid, and let the soup simmer gently for about 15–20 minutes, stirring occasionally.

While the soup is simmering, prepare the yoghurt sauce. Wash and finely chop the fresh herbs. In a small bowl, combine the yoghurt with about 2/3 of the chopped herbs, then mix well and season with salt and pepper to taste. Set aside.

In a small pan, lightly toast the pumpkin seeds until golden and fragrant, then set them aside to cool.

Once the vegetables are fully cooked and tender, turn off the heat and remove the pot from the stove. Using an immersion blender, purée everything until the soup becomes smooth and creamy.

Ladle the soup into bowls, then top each one with a spoonful of the herbed yoghurt sauce in the center. Sprinkle a few toasted pumpkin seeds and some of the remaining fresh herbs on top. Finish with a touch of freshly ground pepper and, if you’d like, a light drizzle of olive oil.

The fresh yoghurt and herb dressing brings a cool, refreshing balance to the earthy lentils and aromatic spices, while the roasted pumpkin seeds add that perfect little crunch.

Enjoy it on a chilly evening with a slice of warm bread, naan or some fluffy basmati rice on the side. Whether you stick to the vegetarian version or go fully vegan, this soup is sure to win your heart every single time.

If you try the recipe, let me know how you liked it! 😊

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