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Copycat Amy’s Indian Golden Lentil Soup

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Copycat Amy's Indian Golden Lentil SoupAmy’s Indian Dal Golden Lentil soup is my favorite canned soup. It’s super smooth, rich with protein from the lentils and peas, and has an amazing blend of Indian seasonings. I usually eat the entire can for dinner all by myself.

I once considered buying a case of it from Amazon, thinking I would feel better buying in bulk and cutting their almost $4/can price by a few dimes.

But I didn’t.

Copycat Amy's Indian Golden Lentil SoupI decided to make it myself!

I made a version of this soup earlier in the year that was really good but not exactly the same.

This latest version is spot on.

I used the ingredient list and order of ingredients to base my recipe. After the peas and lentils have cooked with the broth and seasonings, it’s just a matter of blending it to get the same texture as Amy’s soup.

I’m so happy to have a solid option to turn to that saves money too!

Copycat Amy’s Indian Golden Lentil Soup

  • Yield: Serves 4-6 people

Ingredients

  • 1 cup (127 g) diced onion (1 small)
  • 2 (9 g) garlic cloves, minced
  • 2 tablespoons (16 g) minced ginger
  • 1/2 teaspoon cumin seed
  • 1/3 cup (69 g) yellow split peas (dry)
  • 1/2 cup (128 g) red lentils
  • 14.5 oz can of diced tomatoes
  • 4 cups vegetable broth
  • 1 cup (179 g) chopped carrots (about 3 carrots)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup
  • 2 tablespoons curry seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon coriander
  • 1/4 teaspoon black pepper

Instructions

  1. Heat a thin layer (about 2-3 tablespoons) of water in a large saucepan over medium-high heat.
  2. Add in diced onion and water sauté for 2 minutes. Next add in garlic, ginger, and cumin seeds and cook for 2 minutes.
  3. Now add the yellow split peas, red lentils, tomatoes, broth, carrots, apple cider vinegar, maple syrup, and remaining seasonings. Return to a boil, cover and turn down to a low boil and cook for 45 minutes. Before removing from heat, test a yellow pea - it should be tender. If not cook another 5-10 minutes.
  4. Remove from heat and allow to cool for 20 minutes. Puree in a blender until smooth or use an immersion blender while in the saucepan.
https://feedyourskull.com/2013/11/25/copycat-amys-indian-golden-lentil-soup/

Copycat Amy's Indian Golden Lentil SoupI want to try this recipe in the slow cooker and pressure cooker too, so stay tuned.

Do you have a favorite Amy’s soup? xo

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10 comments

  1. NorCalGal says:

    Thank you for recreating and posting a version of this yummy soup. My husband just had a can and immediately asked me to recreate it- which I agreed to do, but you’ve made it soooo much easier. 😉
    One variation I intend to make, and encourage you to consider, is to at least presoak, if not sprout, the lentils first. Google “peas soak phytic acid nutrition”

    • After a few months with my Instant Pot I actually gave my slow cooker away! I have thrown all the ingredients into the pressure cooker however and the results are delicious. I think I used the manual setting for 15ish minutes, followed by a blend. If you do have a go at the slow cooker, please comment back how the results are. 🙂

  2. Quinn says:

    I just tried this recipe, and while I liked it a lot, I think I might’ve done something wrong. It turned out more red than your picture and I wouldn’t say the taste was spot on. The only thing I can think is that I should’ve drained the tomatoes instead of dumping the whole can in. If you’re still getting comments on this recipe, can you advise?