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Home ยป Indian Lentil Soup with Apples {Vegan, Gluten-Free}

Indian Lentil Soup with Apples {Vegan, Gluten-Free}

Last Updated on April 12, 2019 By Vicky 33 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.Vegan Indian Lentil Soup

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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 sureย not 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.

Vegan Apple Indian Lentil Soup garnished with cilantro

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 Iย knew I needed to make it asap. Red lentilsย andย apples together inย one recipe? Um yes, absolutely need to try this outย immediately.ย 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:

  • Vegan Thai Lentil Rice Soup {GF, DF}
  • Split Pea Soup {GF, DF}
  • 10 Gluten Free Vegan Soup Recipes
  • Vegan Chili with Squashย {GF, DF}

How to make my Indian lentil soup

4.8 from 10 votes
indian lentil soup
Print
Indian Lentil Soup {Gluten-Free}
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

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.

Course: Lunch, Soup
Cuisine: gluten free, Healthy, Indian, Vegan
Servings: 6
Calories: 335 kcal
Author: Vicky Berman
Ingredients
  • 1 tablespoon olive oil
  • 1 red chili diced
  • 2 carrots peeled and diced
  • 2 onions diced
  • 2 apples peeled and diced
  • 6 cloves garlic minced
  • 1 tablespoons minced ginger
  • 1 tablespoon cumin
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon dried coriander
  • 1 1/2 cup red lentils
  • 6-7 cups vegetable broth
  • 1 cup coconut milk
Instructions
  1. 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.
  2. Add the apples, ginger, cumin, red pepper flaked, turmeric, salt and coriander.
  3. 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.
  4. Once the lentils are cooked add the coconut milk bring to a boil and remove from heat.
  5. Optional - use and immersion blender or blender to make the soup smooth and creamy.
Recipe Notes

Recipe Adapted from Eat Good 4 Life

Nutrition Facts
Indian Lentil Soup {Gluten-Free}
Amount Per Serving
Calories 335 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Sodium 1355mg59%
Potassium 767mg22%
Carbohydrates 47g16%
Fiber 16g67%
Sugar 12g13%
Protein 13g26%
Vitamin A 4030IU81%
Vitamin C 21mg25%
Calcium 66mg7%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  1. Bintu @ Recipes From A Pantry says

    August 29, 2014 at 4:37 am

    5 stars
    I can image the apple and coconut milk make this so ceamy and delish.

    Reply
    • Vicky says

      September 9, 2014 at 12:33 am

      They most certainly do : ))

      Reply
  2. Ordinary Blogger (Rivki Locker) says

    September 5, 2014 at 7:24 am

    Ouch, you poor thing. I’m so glad you have soups to keep you nourished!
    I came across your blog today on the Wednesday Roundup and am so glad I did! This looks wonderful. Tooth pain or not! ๐Ÿ™‚ I look forward to following your posts.

    Reply
    • Vicky says

      September 9, 2014 at 12:09 am

      Thanks for stopping by! Thankfully the tooth pain is finally over! After 9 days of a full on liquid diet it felt amazing to finally be able to eat real food! And when I could crunch on some chips by day 14 I was ecstatic!

      Reply
  3. Thalia @ butter and brioche says

    September 6, 2014 at 6:33 pm

    I definitely will be adding apple next time I make a soup.. great idea!

    Reply
    • Vicky says

      September 9, 2014 at 12:04 am

      Thanks! It’s incredible how much flavor the green apples really add! Highly recommend adding some to your next lentil soup

      Reply
  4. Miz Helen says

    September 7, 2014 at 11:00 pm

    We are going to love this soup and can’t wait to try it! Thank you so much for sharing this awesome post with Full Plate Thursday and hope you are having a fantastic weekend!
    Come Back Soon,
    Miz Helen

    Reply
    • Vicky says

      September 9, 2014 at 12:03 am

      It’s definitely one of my new favorite soups! Never would have guessed that apple would be such a great addition to a lentil soup but it truly is!

      Reply
  5. Amanda - A Cookie Named Desire says

    September 9, 2014 at 4:02 pm

    5 stars
    Oh. My. Gosh. Can I just reach through the computer and give you the biggest hug ever? Because I think I am totally in love with you (I mean this soup, of course) I am so, so, so in love with soup and I am adoring this lentil/apple combination. I am definitely more of a chunky soup lover, so I will definitely be trying it that way!

    Reply
    • Vicky says

      September 17, 2014 at 9:53 am

      Haha thanks so much! The lentil apple combination is incredible! I never ever would have guessed apples could go well in a savory soup but to my surprise they do! I’m sure you’ll love this soup!!

      Reply
  6. Ingrid says

    September 13, 2014 at 10:13 am

    5 stars
    I made this last night and I agree it is absolutely delicious! I have made a very tasty red lentil soup before with plum tomatoes and dried apricots, but I like this recipe much more! I will be making this again for sure! Thank you for sharing! ๐Ÿ™‚

    Reply
    • Vicky says

      September 17, 2014 at 9:55 am

      So glad you liked it!! Thanks for stopping by to comment and let me know : ))

      Reply
  7. Floggie says

    September 16, 2014 at 2:45 pm

    Oh gosh, this recipe looks amazing! Apples in a soup? It seems so warm and comforting. I’ll try it as soon as possibile. Thank you very much for sharing. ๐Ÿ™‚

    Reply
    • Vicky says

      September 17, 2014 at 10:00 am

      Thanks! I know – who would have thought apples could go so well in a soup?! Just love it!

      Reply
  8. Calla says

    September 17, 2014 at 7:04 pm

    This looks delicious! I’m just wondering – I’m allergic to coconut milk. Do you know of a substitute for the coconut milk, or would you just recommend skipping it for this recipe?

    Reply
    • Vicky says

      September 18, 2014 at 1:12 am

      Feel free to use a bit of heavy cream (if you are not vegan) or an alternative dairy free milk — perhaps a non sweetened almond milk would work as well. Hope that helps!

      Reply
  9. Cindy (Vegetarian Mamma) says

    September 18, 2014 at 9:47 pm

    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! ๐Ÿ™‚ I can’t wait to see what you share this week! Its LIVE!

    Cindy

    Reply
  10. Mariah says

    October 26, 2014 at 3:39 pm

    I believe I used the adjective, “life-changing,” to describe this soup. It is amazing!

    However, I have a question. It can be difficult to find a red chile in my neck of the woods, do you have any recommendations for a chile substitution??

    Thanks!

    Reply
    • Vicky says

      November 4, 2014 at 10:45 am

      Hi Mariah! So glad you loved the soup!!! I’m flattered. Instead of a red chili you could use crushed red pepper flakes, or a few splashes of hot sauce, like Sriracha, Asian chili sauce, or even a standard Tobasco. Just a little bit of something to add some heat.

      Reply
  11. Mariah says

    October 26, 2014 at 3:40 pm

    5 stars
    Oops. I forgot to rate the recipe!

    Reply
    • Vicky says

      November 4, 2014 at 10:46 am

      Thanks for rating it : ))

      Reply
  12. Steve Lassoff says

    December 1, 2014 at 10:15 pm

    This sounds and looks amazing! I have shared this in a blog here: http://wedigfood.com/food-for-thought/10-vegan-apple-recipes-for-fall. I am building a community of vegans and would love for you to hop over and share a recipe.

    Reply
    • Vicky says

      January 14, 2015 at 2:12 am

      Thanks so much for sharing the recipe! Would love to check out your site : ))

      Reply
  13. Valerie says

    November 3, 2016 at 10:16 am

    Hi, can you freeze this soup please? I’m just about to make it but it’s only me who will be eating it… Thanks

    Reply
    • Vicky says

      November 3, 2016 at 10:45 am

      I have never frozen this soup before but I think it should freeze just fine. Let me know how it turns out!

      Reply
  14. dru says

    January 29, 2017 at 9:15 am

    Super delicious, thank you! I did not blend it as I wanted the lentils still whole. I had to cook the soup for more like 45-50 minutes for them to get soft. It’s a bit spicy for me so I added a dollop of plain greek yogurt, which made it even better.

    Reply
    • Vicky says

      February 15, 2017 at 6:45 am

      So glad you enjoyed this recipe! I’m surprised it took so long to cook – usually red lentils cook very quickly. Great idea to add a bit of Greek yogurt into the mix!

      Reply
      • Dru says

        March 13, 2017 at 4:34 pm

        Ahah! They weren’t the red. I think I only had light brown. I’ve just remade it with red (pink) ones and they cooked actually quicker than the time posted. Thanks again,

        Reply
        • Vicky says

          March 21, 2017 at 8:55 am

          Ah that explains yet! Yes the red ones really do cook super fast compared to all the others!

          Reply
  15. Jane says

    December 1, 2017 at 3:17 pm

    I am hoping to make this for a group that includes people who don’t eat spicy foods. Would it work without the chili pepper and the pepper flakes? would you suggest any substitutions that would be flavorful but not spicy?

    Reply
    • Vicky says

      December 5, 2017 at 2:43 am

      Yes the recipe will definitely still work without the chili pepper and pepper flakes. If the group doesn’t like spicy foods definitely omit those two ingredients! The soup will still be super flavorful!

      Reply
  16. Barb says

    September 16, 2019 at 5:55 pm

    5 stars
    Very tasty! I used a cubanelle pepper (not hot). With the red pepper flakes the heat was just right. Wouldnโ€™t want it any hotter. Thank you for sharing this recipe.

    Reply
    • Vicky says

      September 24, 2019 at 9:00 am

      So happy to hear you enjoyed my recipe!

      Reply

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