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Red Lentil Dahl Soup iseasy to make witha couple of unusual steps to completethis flavorful and satisfying soup. It's a great dinner or lunch that has so many great spices.
Dahl, dhal, daal, dal - any way you spell it this isa wonderful standard dish in Indian cuisine.
Since it's not ourtypical soup in the western world you just mightbe thrilled to be able to add it to your list of great homemade soups.
I once heard that if you could make a great soup from scratch then you are a good cook. That is a good enough reason to try out this recipe, don't you think?
Find out how easy it isto be a good cook.
The fun is in the ingredients and the way everything comes together in one pot.
Traditionally Red Lentil Dahl Soup is served with naan bread, but hey, homemade rolls area good thing too. I tear the bread and dunk. So so good.
Table of Contents
Ingredients
- Red lentils are sturdier than brown lentils.
- Vegetable broth adds flavorful liquid for the soup.
- Coconut oil is a nice base for sauteeing.
- Cumin seeds are also unusual but give more of a tasty kick.
- Black mustard seeds have a wonderful tangy flavor.
- Hot green chilihas a little texture and heat.
- Onion is the best base for so many recipes. They cook up sweet and taste great.
- Ginger root is another spicy flavor but closer to cinnamon in taste.
- Ground coriander is mildly sweet with a nutty aroma.
- Turmeric one of the best spices out there and adds flavor, health benefits, and a golden color.
- Cayenne pepper is hot in taste so it is used sparingly.
- Tomato is fresh and juicy and adds flavor along with texture.
- Coconut milk is creamy and blends all of the spices together.
- Salt goes a long way for seasoning with just a small amouont.
Instructions
- Wash the red lentils, drain and set aside.
- Add the lentils to a medium-sized saucepan and cover with the vegetable broth.
- Bring to a boil and then turn down the heat, cover and cook 20 to 23 minutes (or follow your package directions).
- While the lentils are cooking: In a skillet heat the oil to medium-high.
- Add the cumin seeds and mustard seeds. Within a few seconds, they will begin to pop.
- Add the chili and onions.
- Saute over medium heat for about 10 minutes until the onions are translucent.
- Add the fresh ginger, ground coriander, turmeric, and cayenne pepper.
- Cook just to heat through - maybe 30 seconds to a minute.
- Add the tomato, along with its juices, and cook about 5 minutes.
- Take off the heat.
- The lentils should be done. Check them to make sure. You can cook them longer if needed.
- Turn the skillet contents into the pot of lentils and vegetable broth.
- Add the salt and coconut milk and heat through.
- Serve garnished with cilantro (parsley) and paprika.
Can you freeze red lentil dahl soup?
This freezes really well if you only use vegetable broth in the recipe and not the coconut milk towards the end of the instructions.
Just substitute the vegetable broth for the coconut milk.
Freezes for up to 3 months.
📋 Recipe
Red Lentil Dahl Soup
Ginny McMeans
Red Lentil Dahl Soup iseasy to make witha couple of unusual steps to completethis flavorful and satisfying soup
4.69 from 54 votes
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Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Soup
Cuisine Indian
Servings 4 Servings
Calories 347 kcal
Ingredients
- 1 ½ cups red lentils
- 3 cups vegetable broth
- 1 tablespoon coconut oil
- 1 teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 hot green chili - finely chopped, discard seeds
- ½ cup onion - finely diced
- 1 teaspoon ginger root - fresh, finely diced
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper - optional and you can use more if you like
- 1 large tomato - diced small
- ½ cup coconut milk - you could add more broth instead
- 1 teaspoon sea salt
Instructions
Wash the red lentils and drain.
Add the lentils to a medium sized saucepan and cover with the vegetable broth.
Bring to a boil and then turn down the heat, cover and cook 20 to 23 minutes (or follow your package directions).
See AlsoWalnut-Pecan Balls RecipeWhile the lentils are cooking: In a skillet heat the oil to medium high.
Add the cumin seeds and mustard seeds. Within a few seconds they will begin to pop.
Add the chili and onions.
Saute over medium heat for about 10 minutes until the onions are translucent.
Add the fresh ginger, ground coriander, turmeric and cayenne pepper.
Cook just to heat through - maybe 30 seconds to a minute.
Add the tomato, along with it's juices and cook about 5 minutes. Take off the heat.
The lentils should be done. Check them to make sure. You can cook them longer if needed.
Turn the skillet contents into the pot of lentils and vegetable broth.
Add the salt and coconut milk and heat through.
Serve garnished with cilantro and paprika.
Video
Notes
Dahl soup is a rich hearty soup made with lentils, vegetables, spices, and herbs. This soup is a good way to add some protein to your diet.
Can I use something else instead of lentils?
You can use split peas or Moong dal, as well as other types of lentils. Bear in mind that different lentils will have a different flavor and texture. Red lentils cook up super fast and also fall apart, whereas other varieties like black or green stay intact and will not make your soup as thick and creamy. Also, some of these require more cooking time, so additional liquid may be needed.
How to serve Dahl soup?
You can serve soup alone, with bread, or with some Basmati rice.
How to store the Dahl soup?
Once your soup is at room temperature, you can store it in a fridge, using an airtight container, for about 3 days. To freeze the soup, place it in a freezer-friendly container and freeze for about three months. To serve; thaw and reheat soup over the stove and serve.
Can I add something else?
The Dahl soup is great if you serve it with some lemon juice. The lemon juice kicks in with a hint of freshness. Also, for garnish, you can use cilantro, but if you do not like cilantro, feel free to use scallions.
Can I substitute coconut milk?
Do not do that – the coconut milk is a staple of the Dahl soup. Not only that it give creaminess, but the coconut milk notes perfectly round up the dish. Make sure you are using canned coconut milk, not coconut milk beverages sold in cartons. Go with full-fat coconut milk for extra richness and creaminess.
Nutrition
Serving: 12OuncesCalories: 347kcalCarbohydrates: 46gProtein: 18gFat: 10gSaturated Fat: 8gSodium: 1296mgPotassium: 760mgFiber: 21gSugar: 3gVitamin A: 510IUVitamin C: 5.7mgCalcium: 52mgIron: 6.5mg
Tried this recipe?Let us know how it was!
More Soups and Stews
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- Vegetable Barley Soup Recipe
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Reader Interactions
Comments
M
I added Great Northern Beans and topped w red wine vinegar and olive oil !!! SUCH A GOOD RECIPE 🙂Winnie
This is our family go to. We love it. We often squeeze lemon juice into the Dahl just before serving.Evelyn Henderson
Red Lentil Dhal soup, I may not be vegan but this my favourite soup recipe. It’s easy to make and absolutely delicious.
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