This Bengali Red Lentil Soup is just an incredible bowl of flavour, that is a mix between a dahl and soup.

You’re going to need to invest a little bit of time into this one to really get those flavours to stand out but I promise you it is well worth it. Plus we are going to be making a little temper, which is this sort of toasty spicy oil, to go on top of our soup to give it a real punch of flavour, which in the end makes all the difference

And though I have done no research into the matter, what-so-ever, I would be willing to bet it is pretty good for you as well. Of course if you wanted to you could easily make this whole thing vegan by getting rid of the butter and the yoghurt, so it’s pretty versatile.

— Al Brady

Bengali Lentil Soup.png


For the tarka / temper;
25g coconut oil
25g butter
1/4tsp cardamon seeds
1tsp cumin seeds
5 whole cloves
1/2 cinnamon stick
1/2tsp black mustard seeds
1/4tsp dried chilli flakes
25g desiccated coconut / fresh grated coconut
25g flaked almonds

For the soup:
250g red lentils
2 bay leaves
1.2litres vegetable stock
1/2tsp ground turmeric
1tsp ground coriander
1tsp garam masala
2tsp sugar
25g coconut oil
25g butter
3 tomatoes, skinned & chopped
2 onions, finely diced
1 clove garlic,
50g spinach, washed, picked and chopped

For the soup:

  • Heat the coconut oil & butter in a large saucepan and add the chopped onion, tomato, and garlic. Cook over a medium heat stirring constantly until the mixture is a light golden brown.

  • Add the turmeric, ground coriander, garam masala and sugar to the vegetables and cook out for 2 minutes.

  • Add the lentils, bay leaves and vegetable stock. Bring to the boil and simmer gently until the lentils are nice and tender, adding more water as necessary to stop the soup from drying out.

  • Once cooked, stir through the chopped spinach, taste and adjust the seasoning and place into a serving bowl.

For the tarka/temper:

  • Melt the coconut oil in the pan and fry the whole spices, coconut & nuts until golden brown. Spoon the spice mixture over the top of the lentil soup and serve.