Red Lentil Soup with Cloves: A Hug in a Bowl

There are certain dishes that transport you back in time, to a specific kitchen, a particular season, or even the comforting presence of a loved one. For me, this Red Lentil Soup with Cloves is one of those culinary anchors. I first encountered this gem in a treasured slow food cookbook, a borrowed volume from a friend that quickly became indispensable. The recipe hails from the esteemed Madhur Jaffrey, a chef whose name is synonymous with authentic Indian flavors and a masterful touch. At the time, I was on a personal quest for more compelling ways to use humble red lentils, and this soup arrived like a perfectly timed gift, its fragrant spices and nourishing essence promising warmth and satisfaction. The subtle, almost medicinal aroma of cloves, married with the earthy lentils, creates a comforting symphony that always feels like coming home.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes to 1 hour (or less in a pressure cooker)
• Total Time: 1 hour to 1 hour 15 minutes
• Servings: 6
• Yield: Approximately 7 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 1 ½ cups red lentils, rinsed and drained
• 7 cups water
• ½ teaspoon ground turmeric
• 6 whole cloves, tied securely in a cheesecloth bundle (bouquet garni)
• 2 slices peeled fresh ginger (about ½-inch thick each)
• 1 clove garlic, peeled
• 3-4 teaspoons salt, or to taste
• Freshly ground black pepper, to taste
• 2-3 tablespoons fresh lime juice, or to taste
• ½ cup small cubes of unsweetened bread (for croutons)
• Olive oil, for sautéing bread croutons
• Lime wedges, for serving

Equipment Needed

• Large pot or Dutch oven
• Cheesecloth (for bouquet garni)
• Kitchen twine (optional, for tying cheesecloth)
• Hand blender or countertop blender
• Small skillet (for croutons)

Instructions

The journey to this deeply satisfying soup begins with bringing together a few key ingredients in a large pot or Dutch oven. Start by adding the rinsed and drained red lentils to your pot. Next, pour in the 7 cups of water. Sprinkle in the ½ teaspoon of ground turmeric, which will impart a beautiful golden hue and a subtle earthy flavor. Now, for the aromatic heart of the dish: the 6 whole cloves, carefully tied in a cheesecloth bundle. This “bouquet garni” ensures you can easily remove the cloves before serving, preventing an overwhelming clove flavor and any accidental crunch. Add the 2 slices of peeled fresh ginger and the 1 peeled clove of garlic.

Bring this mixture to a boil over medium-high heat, then immediately reduce the heat to low. Cover the pot partially, allowing some steam to escape, and simmer gently for 45 minutes to an hour. The goal here is to cook the lentils until they become wonderfully soft and have broken down, creating a creamy base for the soup.

• Pressure Cooker Alternative: If you’re short on time, a pressure cooker can significantly reduce the cooking duration. Follow your pressure cooker’s instructions for cooking lentils, which typically takes around 8-10 minutes at high pressure.

Once the lentils are tender and the soup has thickened, it’s time to refine the texture. Carefully remove the bouquet garni containing the cloves. Using a hand blender directly in the pot, or by carefully transferring the soup in batches to a countertop blender, puree the soup until it reaches your desired consistency. For a truly smooth and velvety soup, blend until completely smooth. If you prefer a bit of texture, you can pulse the blender or blend for a shorter time.

Return the pureed soup to the pot if you used a countertop blender. Now, it’s time to season. Season with salt, pepper, and fresh lime juice, to taste. Start with the recommended amounts and then adjust. The salt enhances all the flavors, the pepper adds a gentle warmth, and the lime juice provides a bright, zesty counterpoint that cuts through the richness of the lentils.

While the soup is finishing, prepare the croutons. In a small skillet, heat a drizzle of olive oil over medium heat. Add the ½ cup of small cubes of unsweetened bread and sauté until slightly browned and crisped. Keep a close eye on them, as bread can brown quickly. Once golden and crunchy, drain them on a paper towel to remove any excess oil.

To serve, ladle the hot soup into bowls. Garnish generously with the crisped bread croutons and place a lime wedge on the side for each diner to add more juice if they wish.

Expert Tips & Tricks

• Lentil Rinsing: Always rinse your red lentils thoroughly. This not only removes any dust or debris but also helps to get rid of some of the starch, which can prevent the soup from becoming overly gummy.
• Bouquet Garni Security: Ensure your cheesecloth bundle is tied very securely. You don’t want any stray cloves or ginger pieces ending up in your final soup. A small piece of kitchen twine can help to cinch it tight.
• Flavor Infusion: For a more pronounced clove flavor, you can lightly toast the whole cloves before tying them in the cheesecloth. This releases their aromatic oils.
• Creaminess Factor: If you desire an even creamier soup, you can add a tablespoon or two of unsweetened coconut milk or a swirl of plain yogurt (if not strictly vegan) just before serving.
• Ginger Zing: Adjust the amount of ginger to your preference. If you love a strong ginger kick, add an extra slice or two.
• Spice Level: While this recipe doesn’t call for chili, a pinch of red pepper flakes added with the turmeric can introduce a gentle warmth that complements the other spices beautifully.

Serving & Storage Suggestions

This Red Lentil Soup with Cloves is a complete meal on its own, especially when served with the crisp croutons and a bright squeeze of lime. It makes a delightful starter for a more elaborate meal or a satisfying lunch. For an extra touch, a dollop of plain, unsweetened yogurt or a swirl of cashew cream can add another layer of richness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken as it cools. To reheat, gently warm it on the stovetop over low heat, adding a splash of water or broth if it has become too thick. You can also reheat it in the microwave. The flavors often meld and deepen beautifully after a day or two, making leftovers just as delicious, if not more so.

Nutritional Information

Here’s an estimated nutritional breakdown per serving, assuming 6 servings and excluding the optional croutons and olive oil for sautéing:

Nutrient	Amount per Serving	% Daily Value
Calories	177 kcal	9%
Total Fat	1 g	1%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	1192 mg	49%
Total Carbohydrate	31 g	10%
Dietary Fiber	5 g	21%
Sugars	0 g	0%
Protein	12 g	24%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicier Kick: For those who enjoy a little heat, add ¼ teaspoon of cayenne pepper or a pinch of red pepper flakes along with the turmeric.
• Herbaceous Notes: Stir in some fresh chopped cilantro or parsley just before serving for a burst of freshness.
• Heartier Texture: If you prefer a chunkier soup, reserve about ½ cup of cooked lentils before pureeing and stir them back into the soup.
• Lemon Instead of Lime: While lime offers a distinctive brightness, lemon juice can be used as a substitute for acidity.
• Garlic Lover’s Delight: Add an extra clove or two of garlic, or even roast a head of garlic and puree it into the soup for a milder, sweeter garlic flavor.

FAQs

Q: Why do I need to tie the cloves in cheesecloth?
A: Tying the cloves in a cheesecloth bundle (bouquet garni) allows their flavor to infuse the soup while making them easy to remove before pureeing, preventing an overly intense clove taste and any unappetinting textures.

Q: Can I use yellow or green lentils instead of red lentils?
A: While you can use other types of lentils, red lentils are ideal for this recipe because they break down easily and create a naturally creamy consistency. Other lentils might require longer cooking times and may not yield the same smooth texture.

Q: How can I make this soup thicker if it’s too thin?
A: If your soup is too thin after pureeing, you can simmer it uncovered for a little longer to allow some of the liquid to evaporate. Alternatively, you can create a slurry with a tablespoon of cornstarch mixed with a little cold water and stir it into the soup while simmering.

Q: Is it possible to make this soup ahead of time?
A: Yes, this soup is an excellent candidate for make-ahead preparation. The flavors often deepen and improve upon standing, making it ideal for meal prep.

Q: What’s the best way to store leftovers?
A: Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a bit of liquid if needed.

Final Thoughts

This Red Lentil Soup with Cloves is more than just a recipe; it’s an invitation to slow down, savor the process, and enjoy the comforting embrace of simple, wholesome ingredients. Its vibrant color, fragrant aroma, and deeply satisfying flavor make it a star on any table, whether for a weeknight meal or a special gathering. I encourage you to try it, to experience its nourishing warmth firsthand. Share it with loved ones, or simply find a quiet moment to enjoy a bowl yourself. Perhaps pair it with a warm piece of crusty bread or a light side salad. I’d be delighted to hear about your experience and any personal touches you add to this wonderful dish.