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A red lentil soup from Jaipur


  • Heat a little oil in a heavy-bottomed pot and gently sauté the garlic, carrot, celery, onion, chillies and ginger until softish.
  • Add the fennel and cumin seeds, together with the curry powder. Stir well and cook to toast the spices.
  • Then add 1½ litres stock, the lentils and a good pinch of salt. Mix and cook for about 20 mins until everything is tender, adding more stock if needed.
  • Add the lemon juice and coriander. Stir and taste for seasoning.
  • Serve in individual bowls with a sprinkling of plain yoghurt on top, if you like.


  • vegetable oil
  • 2 large garlic cloves, crushed
  • 1 medium-large carrot, diced
  • 2 celery stalks, chopped
  • 1 large onion, chopped
  • 2 small red chillies, seeded & finely sliced
  • 2 tspn grated fresh ginger
  • ½ tspn fennel seeds
  • 2 tspn cumin seeds
  • 2 heaped tspn curry powder
  • 1½-2 litres vegetable (or chicken) stock
  • 200 gm red lentils
  • sea salt
  • juice of ½-1 lemon
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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