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.

Smoked Indian Lentil and Amaranth Soup with Toasted Spices

Name: Smoked Indian Lentil and Amaranth Soup with Toasted Spices
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Soup
Ingredients: Red Lentils; Amaranth; Vegetable Broth; Ghee or Vegetable Oil; Onion, finely chopped; Garlic, minced; Ginger, grated; Cumin Seeds; Coriander Seeds; Mustard Seeds; Fennel Seeds; Smoked Paprika; Salt and Pepper; Fresh Cilantro Leaves; Lemon Wedges

A warm, aromatic soup infused with traditional Indian spices

Dive into a bowl of comforting lentils and nutritious amaranth, smoked to perfection and spiced up for a delightful experience.

1 h 45 min
6
Intermediate

Ingredients

Lentil and Amaranth Base

Red Lentils

1 cup, rinsed

Amaranth

1/2 cup, rinsed

Vegetable Broth

6 cups

Aromatic Spice Blend

Ghee or Vegetable Oil

2 tbsp

Onion, finely chopped

1 medium

Garlic, minced

2 cloves

Ginger, grated

1-inch piece

Toasted Spices

Cumin Seeds

1 tsp

Coriander Seeds

1 tsp

Mustard Seeds

1/2 tsp

Fennel Seeds

1/4 tsp

Final Seasoning and Garnishing

Smoked Paprika

1 tsp

Salt and Pepper

To taste

Fresh Cilantro Leaves

Lemon Wedges

Preparation

Preparing the Lentil and Amaranth Base

Combine ingredients

In a large pot, combine the lentils, amaranth, and vegetable broth.

Simmer

Bring to a boil, then reduce to a simmer. Cook for 30-40 minutes until both are tender.

Skim foam

Skim off any foam that rises to the surface.

Toasting the Spices

Heat skillet

Heat a dry skillet over medium heat.

Toast spices

Add cumin, coriander, mustard, and fennel seeds. Toast until fragrant.

Avoid burning the spices; they become bitter quickly.

Grind

Grind the toasted seeds in a spice grinder or mortar and pestle.

Cooking Process

Flavor Building

Sauté the onions, garlic, and ginger in ghee until golden.

Combination

Add the spice blend along with smoked paprika to the aromatics.

Final Touches

Mix sautéed spices into the lentil base, season, and let simmer for 15 more minutes.

Plating & Serving