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5 from 3 votes

Red Lentil Soup with Vadouvan

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course, Soup
Cuisine: Indian, Vegan
Servings: 4 large servings
Calories: 306kcal
Author: Susan Voisin


  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon mustard seed
  • 1 onion chopped
  • 1 1/2 cups masoor dal or small red lentils picked over and rinsed
  • 4 cups water
  • 1/3 cup Vadouvan (start with 1 tbsp. of packaged vadouvan or curry powder)
  • 2 cloves garlic minced
  • 1/2 teaspoon coriander
  • 1 15 ounce can diced tomatoes I used fire-roasted
  • 3-4 cups baby spinach


  • Heat a large saucepan over high heat. When hot, add the cumin and mustard seed; cook for 1 minute or until seeds begin to pop. Immediately add the onion and saute for 3 minutes. Add the lentils, water, vadouvan, garlic, and coriander. Bring to a boil, reduce heat, and cook, covered, until lentils are completely soft, about 20 minutes.
  • Add the tomatoes and salt to taste. Simmer, uncovered, adding more water if necessary, for about 20 minutes. Just before serving, stir in the spinach and cook just until wilted but still bright green.


Serving: 1serving | Calories: 306kcal | Carbohydrates: 54g | Protein: 23g | Fat: 1g | Sodium: 372mg | Fiber: 25g