Pineapple lentil soup combines the sweet-sourness of fresh pineapple, creamy red lentils and a special Indian-inspired spice blend for a unique flavor.
- 1 fresh pineapple, cut into small chunks (4 ½ cups diced)
- 4 medium tomatoes, diced
- 1 ½ cups dry red lentils, rinsed (I used the split, but whole lentils are fine too)
- 4 cups vegetable broth (or 4 cups water plus 2 veggie bouillon cubes)
- ½ tsp. turmeric
- 2 tsp. cumin seeds
- 1 tsp. coriander seeds
- 1 tsp. black peppercorns
- 1 tsp. yellow mustard seeds
- 4 small dried red chilis (we like our on the hot side, so adjust accordingly)
- 4 cloves garlic, peeled and minced
- 1 tsp. minced ginger
- Zest of 1 lime (save the lime in case you want to add lime juice as a garnish)
- 1 ½ cups vegetable broth
- 1 cup fresh cilantro, chopped (optional)
- If you are using fresh pineapple, start by cutting this into chunks. Refer to the video in my post for more information. You will be blending half of it, so those chunks can be a bit bigger. The other half will be used in the soup so make those smaller. Place the bigger chunks in a blender and your smaller chunks into a bowl.
- In a medium soup pot, add 1 ½ cups lentils, 4 cups vegetable broth and ½ tsp. turmeric.
- Bring the pot to a boil and then lower the heat to simmer and cover the pot. Cook the lentils until the liquid is absorbed and the lentil are tender and starting to break down (about 15 minutes). Add more water if you need to.
- Dice the 4 medium tomatoes and add them to your blender with the pineapple chunks. Blend until smooth. Set aside.
- To prepare the tempering, heat a small skillet to medium and add 2 tsp. cumin seeds, 1 tsp. coriander seeds, 1 tsp. yellow mustard seeds, 1 tsp. black peppercorns and 4 dried chilis. Toast the spices by constantly moving them about the pan for about 2 minutes until the chilis start to brown slightly and you can really smell the spices. Add the 4 cloves minced garlic, the 1 tsp. minced ginger and the lime zest. Sauté for another 30 seconds.
- Immediately remove from the heat and transfer the spices to a spice grinder, pestle and mortar or tall jar if using your immersion blender. Blend everything until smooth.
- Once the lentils are done, add the pineapple-tomato mixture, the tempering and 1 ½ cups vegetable broth. Now add the remaining pineapple chunks and allow the soup to simmer for another 10 minutes. Add additional water or broth if it becomes too thick.
- Taste and add salt if desired.
- Garnish with fresh chopped cilantro if desired.
- I used split red lentils for the soup, but the same amount of whole red lentils is a perfect substitute. Whole lentils may take 10 minutes longer to get tender. That longer cooking time may require you adding additional broth or water. Just check on the pot to make sure your lentils don’t start to burn.
- I used small, dried red chilis, but you could also use 1 diced red chili. This would likely be less spicy if you use 4 dried.
- Here are the equivalents for the whole spices:
- 2 tsp. cumin seeds = 2 ½ tsp. ground cumin
- 1 tsp. coriander seeds = 1 ¼ tsp. ground coriander
- 1 tsp. mustard seeds = 1 ¼ tsp. ground mustard
- 1 tsp. black peppercorns = 1 ½ tsp. ground black pepper
- Category: Soups & Stews
- Cuisine: Indian
Keywords: Pineapple lentil soup