Indian Lentil Soup Recipe with Apples {Vegan, Gluten-Free} (2024)
Last Updated on By Vicky33 Comments
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Indian Lentil soup – simply the most incredible lentil soup ever. Made with red lentils and the addition of apple to take things to the next level. Gluten-Free and Vegan.
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Coming across a winning soup recipe is like winning a mini lottery to me. My eyes lit up and I could skip and dance with joy.
No joke.
You know how much I love soups with my recent posts proclaiming my love for creamy vegan zucchini soup, creamy pumpkin soup, creamy broccoli soup, you name it.
Especially since I just recently got my lower wisdom teeth removed I have an even deeper appreciation now for soup. If not for creamy soups I simply would have starved during my week on a strictly liquid diet.
While I always fantasized about committing to a 2 or 3 day juice cleanse I can now with full honesty say I would never be able to complete it. Even with my wisdom teeth removed and not being able to eat solid food I could not survive on juice or smoothies alone.
I would be flat out starving. To the point that I thought I might just faint if I didn’t have some sustenance.
Ok, that might be a slight exaggeration.
But seriously, I do not know how people can go on the juice cleanses or water fasts. Definitely absolutely for surenot for me.
Creamy soup diet though, that I could handle.
And that’s exactly how I was able to make it through the liquid wisdom teeth diet.
With lots and lots of creamy dreamy soup.
And this one right here, this vegan Indian lentil soup recipe is the ultimate winner. I rarely mix and match fruit and veggies. I like to keep them separate.
Fruit by itself or with sweets and veggies/lentils with the rest of the savory ingredients in their own category.
When I saw this Indian lentil soup recipe though Iknew I needed to make it asap. Red lentilsandapples together inone recipe? Um yes, absolutely need to try this outimmediately.I was intrigued and I had to see how this was going to turn out. I mean who has thought to put red lentils and apples together in one recipe?
And just as I suspected it was simply the best soup evaa. You won’t even be able to tell there are apples in the soup. They just add a soft creamy mushiness to the mix and really compliment the vibrant red lentils very well.
With the various spices and coconut milk, this vegan Indian lentil soup with apples is perfectly spiced and just the aromas themselves will have you drooling for me. Now this is far from an authentic Indian lentil soup recipe – I highly doubt that one has apples in it, but I felt that with all of the spices that I was using I could safely title this as an Indian lentil soup recipe.
Seriously, this Indian lentil soup is my new favorite soup recipe. Make a large batch as soon as possible. You won’t regret it.
Oh and the red lentils are so cute themselves. Smaller than the other lentils and cook faster too.
You can puree the Indian lentil soup in a blender or leave it chunky as is. I actually prefer it chunky – I love the mix of all the different ingredients coming together and love taking a small bite into the apples and lentils.
I’ll leave that one up to you though. Let me know which way you prefer?
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Looking for more soup inspiration? Check out these recipes:
Simply the most incredible Indian lentil soup ever. Made with red lentils and the addition of apple to take things to the next level. Gluten-Free and Vegan.
Heat oil in a large pot over medium to high heat and add the chili, carrots, and onions. Cook for about a few minutes until softened.. Add the garlic and cook for 1 minute or until aromatic.
Add the apples, ginger, cumin, red pepper flaked, turmeric, salt and coriander.
Add the lentils and vegetable broth. Mix and bring it to a boil. Reduce the heat to medium-low and simmer uncovered for 20-30 minutes or until the lentil become soft. Mix occasionally.
Once the lentils are cooked add the coconut milk bring to a boil and remove from heat.
Optional - use and immersion blender or blender to make the soup smooth and creamy.
Lentils are naturally gluten-free. They are recommended for people with celiac disease and other gluten-related disorders. However, like oats, they appear to be at a heightened risk of cross contact with gluten-containing grains. This is due in part to farming practices.
Why does my lentil soup taste bland? Lentils have a relatively mild taste and take well to seasonings. To avoid a bland lentil soup, use a flavorful broth—whether that's homemade or store-bought chicken or vegetable broth. The other key is building flavor.
Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.
Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.
Made from finely milled white rice, rice flour is a great substitute for wheat flour. It works very well as a thickening agent because it prevents liquid separation – it is particularly good for soups, gravies and sauces but can also work for cakes, cookies and crackers.
Lentils are at risk of cross contact with gluten-containing grain. Consumers should continue to sort through lentils removing foreign grain, and rinse sorted lentils under running water to remove grain dust before cooking.
Lentils are frequently cooked with strong spices, which can cause indigestion in some people. Lentils are a good source of potassium, however, too many lentils in the diet can cause hyperkalemia (symptoms may include vomiting, fatigue, irregular heartbeat and difficulty breathing) in people with poor kidney function.
Eating lentils can cause gas and bloating because they're high in fiber that your body is unable to break down. While fiber plays a large role in supporting and regulating your digestive system and bowel movements, it can also produce bacteria that leads to cramping and gas pains.
Mushy, overcooked lentils are far from tasty. Cooking them at a rapid simmer can lead to them splitting their skins from the pressure and thus lead to mushy results. Follow this tip: Trust that a gentle simmer will cook the lentils perfectly.
The other good news: Lentils don't need to soak as beans do (though you do need to sort and rinse them before cooking). Different types of lentils cook in different amounts of time. Red lentils are the fastest cooking and they dissolve as they cook and make for a smooth soup.
That means the foam will typically appear when making meat-based broths and, to a lesser degree, soups made from high-protein vegetables such as chickpeas and lentils. When those coagulated proteins cluster together, they can create air pockets, which is what causes the “sudsy bubbles,” says Trout.
Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.
Lentils and beans are rich in soluble fiber, which is the single best carbohydrate to help you burn belly fat. "Soluble fiber forms a thick gel when it binds with water in the body," Tracy said. "This gel that forms therefore slows digestion in the body, which keeps you feeling full for longer!
Everyone's heard of tryptophan – an amino acid most commonly associated with post-Thanksgiving-turkey naps. But tryptophan is actually found in many protein-rich foods including lentils, and complex carbohydrates work with your metabolism to allow the tryptophan to work most effectively to help you sleep.
This gluten-free soup is made with delicious lentils, red bell pepper, zucchini, squash, carrots, and celery and has a half cup of vegetables per serving. Your lentil soup can be ready to eat in minutes in the microwave or on the stovetop.
Not necessarily. Many canned soups contain gluten ingredients, frequently in the form of thickeners. Cream-based soups feature more wheat flour than you might even realize.
Approved by the original picky eater (Amy, of course), this tasty soup has a rich, satisfying flavor, and the lentils are a good source of protein. Gluten free/dairy free/lactose free/soy free/corn free/tree nut free/vegan/kosher/plant based (Light in Sodium also available.)
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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