Amy’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.
I 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
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
- Heat a thin layer (about 2-3 tablespoons) of water in a large saucepan over medium-high heat.
- Add in diced onion and water sauté for 2 minutes. Next add in garlic, ginger, and cumin seeds and cook for 2 minutes.
- 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.
- 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.
I 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
Yea! I love this soup and really wanted to make my own at home. I’ll try this recipe this week. Thanks a bunch!
You are welcome! Hope it hits the spot 🙂
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”
Oh you’re welcome!! Enjoy 🙂
Hi – Thanks for sharing this. Did you ever try it in the slower cooker? Would love to hear the results.
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. 🙂
it was good but maybe i wont put so much ginger next time, it was kinda bitter, great rendition tho
filling, warmly spicy, delicious for breakfast with toast points, or dinner. I myself would add some ham hocks. ! but even this vegan type is good.!!
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?
In the nutritional content on the Amy’s Golden Lentil Soup label, it shows that there are 80 fat calories per 220 calories serving-which means 36% fat calories. In your recipe, I see no obvious source of fat calories. What do you think is the reason for the difference?
Hi Mark, my guess is that I was trying to eliminate overt fats and didn’t include the extra virgin olive oil that is listed on the can. You could try adding that to play with the caloric/fat ratios. I would love to hear what you came up with! Sorry for the late response 🙂
This is my favorite variety of Amy’s soup as well! I can’t wait to try this recipe and start saving $3-4 per can!
Thank you for this! It’s also my favorite soup, and I can no longer find it on the store shelves…
Monday, I scored a can of Amy’s Indian Golden Lentil Soup at our local food pantry.
Tuesday, it became my favorite Amy’s product.
Wednesday, i started shopping for ingredients.
Thanks for your efforts on a home brewed version.
I wanted to like this recipe because Amy’s Golden Lentil soup is one of my favorites -except it has olive oil in it. I’m trying to go oil and sugar free. Perhaps Amy changed the recipe because this recipe came out very different: reddish rather than golden. Amy lists shallots now instead of onions and tomato puree, which must be much less than the can of diced tomatoes in this recipe, so as not to turn the soup red. The apple cider was all wrong in flavor, not curry like at all. The other seasonings were good. I cooked it my multicooker for 10 minutes under pressure, natural release, then blended it with an immersion blender. It came out tomato and vinegar tasting and not like lentils at all. Sorry.