Smoked Indian Lentil and Amaranth Soup with Toasted Spices
Dive into a bowl of comforting lentils and nutritious amaranth, smoked to perfection and spiced up for a delightful experience.
Preparation
Get these tasks done before you start cooking.
Preparing the Lentil and Amaranth Base
- 1
Combine ingredients
In a large pot, combine the lentils, amaranth, and vegetable broth.
- 2
Simmer
Bring to a boil, then reduce to a simmer. Cook for 30-40 minutes until both are tender.
- 3
Skim foam
Skim off any foam that rises to the surface.
Toasting the Spices
- 1
Heat skillet
Heat a dry skillet over medium heat.
- 2
Toast spices
Add cumin, coriander, mustard, and fennel seeds. Toast until fragrant.
Tip: Avoid burning the spices; they become bitter quickly.
- 3
Grind
Grind the toasted seeds in a spice grinder or mortar and pestle.
How to Make Smoked Indian Lentil and Amaranth Soup with Toasted Spices
Total time: 2 h 20 min · Yields 6 servings
- 1
Flavor Building
Sauté the onions, garlic, and ginger in ghee until golden.
- 2
Combination
Add the spice blend along with smoked paprika to the aromatics.
- 3
Final Touches
Mix sautéed spices into the lentil base, season, and let simmer for 15 more minutes.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
Can I freeze this soup?
Yes, you can freeze it for up to 3 months. Thaw overnight in the fridge before reheating.
What can I use instead of amaranth?
You can substitute with quinoa or millet for a similar texture.
How do I make it vegan?
Use vegetable oil instead of ghee, and skip the yogurt topping.
Can I reduce the spiciness?
Adjust the amount of smoked paprika and omit the green chilies if needed.
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