Description
This hearty spiced lentil and apple soup is perfect for a warm meal, combining the sweetness of apples with savory spices.
Ingredients
Scale
- 1 medium onion, diced
- 1 jalapeno pepper, seeds removed and diced
- 1 tbsp olive oil
- 2 granny smith apples, cored and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1 teaspoon cumin
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 3 medium carrots, peeled and diced
- 1 cup uncooked red lentils, rinsed
- 1/2 cup uncooked basmati or jasmine rice, rinsed
- 1 can diced tomato (28oz./769 ml)
- 6 cups vegetable stock
- 1 can light coconut milk (14oz.)
- to taste salt and black pepper
Instructions
- Heat the olive oil in a large pot over medium heat, add the onion, jalapeño peppers, and a pinch of salt and pepper and sauté for 5 minutes until softened and fragrant.
- Add the diced apples, celery, garlic, and ginger and cook for another 3 minutes, stirring often.
- While the vegetables are cooking, mix together all of the spices in a small dish. Add the spice mixture to the pot, stir well, and cook for another 2 minutes. If the pot starts to dry out, add a splash of vegetable broth or water.
- Add the rice and lentils and stir well to coat with the spices, then stir in the carrots, diced tomatoes, and vegetable broth and simmer lightly for about 20 minutes until the rice and lentils are cooked.
- Stir in the coconut milk and season to taste with salt and pepper.
- Use an immersion blender in the pot and pulse 3-4 times to create some texture. We’re looking for a slightly chunky soup, so don’t pulverize it completely, just a few pulses should do the trick. If you don’t have an immersion blender, transfer a couple scoops to a blender, pulse a few times, then pour back into the pot with the unblended soup.
- Top with freshly chopped cilantro, crushed cashews or peanuts, and a squeeze of lemon juice or lime juice. Serve with a slab of crusty bread, naan, or roti for dipping.
Notes
- For a richer flavor, you can use vegetable broth instead of water when needed.
- If you prefer a spicier soup, leave some seeds in the jalapeno.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg