Indian Brown Lentil Soup

5 from 4 votes
Prep Time 20 minutes
Cook Time 35 minutes
Rest Time 12 hours
Total Time 12 hours 55 minutes
Course Dinner
Cuisine European
Servings 2 people


The spices:

  • 20 g Smoked meat, mixed, in cubes
  • 6 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 2 tbsp Sunflower oil
  • 2 medium sized Potatoes, waxy
  • 1 Hot peppers, red, long, medium hot to hot
  • 20 g Ginger, fresh or frozen
  • 6 g Chicken broth, Kraft bouillon
  • 8 cm Cinnamon stick
  • 1 Pc. Star anise
  • 6 Cloves
  • 2 Kaffir lime leaves, fresh or frozen

To garnish:

  • Celery leaves, fresh or frozen


  • Weigh out the brown lentils the evening before, rinse well and allow to swell overnight with approx. 600g of water. Strain the lentils and put them in a casserole with 400g of the spring water. DO NOT cook yet!
  • Cut the smoked meat into small cubes. Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Heat the sunflower oil in a sufficiently large pan, add the bacon cubes and roast until they are fragrant. Add the onions and garlic cloves and roast until the onions are translucent.
  • Deglaze with the spring water from the pot and add the fried food to the lentils. Let the lentils boil in the spring water together with the spices for 15 minutes.
  • In the meantime, wash the potatoes, peel them, cut in half lengthways, halves lengthways and quarter them across. Wash the fresh, red peppers, remove the stem, cut in half lengthways, unfold, core and cut the halves crosswise into thin threads from above. Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh and thaw frozen goods.
  • Add the prepared vegetables and simmer for another 20 minutes. Season with salt and pepper, fresh from the mill. Spread on the serving bowls, garnish and serve with toasted white bread and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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