Endive Lentil Soup

  • Title: Devanna, Endive Lentil Soup.
  • Author: Arvindus.
  • Publisher: Arvindus.
  • Copyright: Arvindus, 2022, all rights reserved.
  • Index: 202206201.
  • Edition: html, first edition.


In India and other regions lentils and lentil soups are known under the name 'dāl'. They are often eaten with rice or bread dishes. This lentil soup can however also be served on itself.

This recipe can be made with different kinds and combinations of (split) lentils. In our example red (masūr) lentils and urid lentils were used.


The ingredients are fit for two to four portions.

  • ¾ Cup (approximately 75 gram) split red lentils.
  • ¼ Cup (approximately 25 gram) split urid lentils.
  • ¾ Litre water (approximately).
  • ½ Large or 1 small endive.
  • 1 Teaspoon grated ginger.
  • ½ Teaspoon turmeric powder.
  • ½ Teaspoon fennel seed powder.
  • 1 Spoon lemon juice.
  • ¾ Teaspoon salt.


  • Wash the endive and cut it into ribbons.
  • Wash the lentils.
  • Add the water and bring it to a boil.
  • Scoop off the foam when it appears.
  • Heat the ghī or oil.
  • Add the ginger, tumeric and fennel, fry them a few moments and add the whole to the lentils.
  • Let the lentils simmer on low heat until they are done.
  • Add the entive and cook untill it is done.
  • Mash the whole with a (hand) blender.
  • Put the heat low, add the lemon juice and salt, and stir.