Dill Lentil Soup

From Aroma Hope’s “Dill Lentil Soup


  • 1 cup red lentils
  • 4 cups water
  • 1 Tbsp butter, ghee, or oil
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala or 1/4 tsp ground allspice
  • 1/4 tsp tumeric
  • 1 tsp paprika
  • 1/2 cup tomato sauce
  • salt to taste
  • 1/8 tsp chili flakes (optional)
  • one bunch of dill, finely chopped
  • 1/4 cup sour cream
  • 1 tbsp rounds of thinly cut rounds of scallion


  1. Cook red lentils with 4 cups of water until soft and whisk.
  2. Heat butter/ghee/oil in a pan
  3. Fry onion until soft, then add garlic, stir for a min.
  4. Add in coriander seeds, cumin seeds pd, garam masala or allspice, turmeric, paprika, tomato sauce.
  5. Stir for 2 mins. Do not burn the spices.
  6. Add cooked, mashed lentils, salt, chill flakes, dill leaves finely chopped (save 2 tbsp dill for garnish) to the pot and let it boil. You can add water or veg stock to thin it if you like at this stage.
  7. Cover and simmer until dill is soft and cooked. Soup is ready when you see a thin film of oil or butter on top.
  8. Meanwhile, mix sour cream with the 2 Tbsp left over dill leaves, scallion, salt and pepper in a bowl.
  9. Scoop a Tbsp of this dill cream in the soup when serving.

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