This recipe for a hot and savory lentil stew from India is simple and rewarding! Serve it alone or alongside basmati rice.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons margarine
- 2 onions, chopped
- 2 carrots, shredded
- 2 potatoes, peeled and cubed
- 3 cups water
- 1 tablespoon dried parsley
- 1 teaspoon salt
- ½ teaspoon dried thyme
- 1 bay leaf
- 2 cups milk
- salt and pepper to taste
Instructions
- Melt margarine in a large pot over medium heat and sauté onions until tender, 5 to 10 minutes. Add carrots and potatoes. Pour in water and season with parsley, salt, parsley, thyme, and bay leaf.
- Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove bay leaf.
- Purée the soup in a blender or food processor in small batches and return to the pot. Stir in milk, mixing well, and season with salt and pepper to taste.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 5 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 729 mg |
| Sugars | 11 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I used homemade mushroom broth for the liquid
Delicious and guests kept coming back for “just one more cup,” and another! Try coconut milk for creamy yummy goodness.
make it every so offten and everyones loves it
I Loved The Soup!! The soup is overall fantastic, except I added about ½ tsp of garlic powder and ½ a tablespoon of Beef base and cooked some sausage too. And then I let it boil as directed and I put it in the blender I blended the sausage as well. And It Turned Out Amazing! My mom and my brother absolutely loves it!
Delicious but a little thin. I added a parsnip
Was looking around for a simple soup to go along with lunch today and found this. Very simple, especially if you like the taste of carrots and potatoes. Didn’t have parsley and thyme on hand, used fresh coriander instead. My mother didn’t particularly care for this soup, but my sister and I really enjoyed it. Added a healthy pinch of chili to suit our tastes. Will make again using the reccomended herbs, and then again following a suggestion of one of the reviewers to add curry. Oh, didn’t read the exact instructions before making, and I tossed in the onions, potatoes and carrots all at the same time. Used a mixture of butter and olive oil, and reduced the quantity too. Lovely golden color.
Just realized that I had never reviewed this soup. Have been making it for several years now and find it very easy to make and the flavor is wonderful. This is my favorite comfort food.
This soup is fantastic and so so simple! I only gave a 4 because I make a few additions, but the base soup is quite good. I usually add more carrots and potatoes (double given quantities), so there are more chunks after it is pureed; and I use broth (veggie or chicken depending on what I have) for at least half if not all the water. Also, I sometimes add in white beans to add a little bit of protein to make the soup last a little longer in our bellies. It is perfect on a cold winter night, just add some crusty bread to sop up those last drops of broth!
I didn’t care for this and neither did my husband. It wasn’t bad, just not exciting at all. I’m giving it 3 stars because I think it can be tweaked into something yummy.
A delicious and comforting soup. So simple to make, too.
yummy! so simple so good…filled the house with a great scent too. took the advice of one reviewer and added 2 stalks of celery. i cut the thyme in half and added 1/4 ts of curry and a sprinkling of ginger. delish! i should have made double. was surprisingly filling when served with biscuits–next time i’ll throw in some soft tofu for protein.
I made this exactly as the recipe read tonight for my family and everyone found it bland. I’m going to try to doctor it up tomorrow because it seems like it may be a good base for something.
I thought this was bland…It was ok to eat, but I won’t be making it again
“Soup-er” tasty! I did make one change in the recipe – I used nonfat milk instead of whole or 2%. This decreased the calories per serving to 194, which isn’t too shabby for a cream + potato soup. One change to use non-fat milk takes the nutritional stats to this: Calories 194 (down 36) Fat 3.5 (half) Carbs 33 Protein 7 Hey – some people care about this stuff – and I was able to offer a lower-fat food to the kiddos 🙂
I really liked this recipe. I used World’s Greatest Vegetable Broth (from this website) in place of the water, 1 russet and 1 sweet potato and 1 teaspoon of garlic powder. Definitely a keeper!
yuck!!!
Quite delicious and even better, quick and easy. I had all the ingredients on hand and whipped it up in less than an hour while having tea with a friend. I added one boullion cube when adding the water, but didn’t change anything else. Excellent. I’ll definitely be making this again!
Was a bit bland, needed more herbs and spices but not a bad soup.
I thought it was very bland.
I made this for a Cookie Enchange I hosted on December 21st. I was plesantly surprised at the ease it was to prepare. I added a little garlic powder to add a kick. It was a nice soup. This would be a delicious first course for a formal dinner. It didn’t have a lot of substance to be able to be a main course, however.
Great soup! After reading the reviews I made the following changes: 1 white, 1 sweet potato; 3 cups vegetable broth instead of water; added some frozen spinach, thawed and squeezed and pureed only half.