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Red Lentil Dahl Soup

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Red Lentil Dahl Soup is easy to make with a couple of unusual steps to complete this flavorful and satisfying soup. A great dinner or lunch that has so many great spices.

Red Lentil Dahl Soup is in a wide silver bowl with loop handles/ The rich yellow soup has red paprika and fresh green herbs sprinkled in an arc.


Dahl,  dhal, daal, dal – any way you spell it this is a wonderful standard dish in Indian cuisine.

Since it’s not our typical soup in the western world you just might be 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?
 

Red Lentil Dahl Soup is easy to make but has a couple of unusual steps to complete this flavorful and satisfying soup.
 

Find out how easy it is to 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 are a good thing too. I tear the bread and dunk. So so good.
 

Red Lentil Dahl Soup is easy to make.

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Red Lentil Dahl Soup is easy to make but has a couple of unusual steps to complete this flavorful and satisfying soup. You have got to try it!
 

Red Lentil Dahl Soup is easy to make with a couple of unusual steps to complete this flavorful and satisfying soup. You have got to try it!
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5 from 8 votes

Red Lentil Dahl Soup

Red Lentil Dahl Soup is easy to make with a couple of unusual steps to complete this flavorful and satisfying soup
Course Soup
Cuisine Dahl
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 347kcal
Author Ginny McMeans

Ingredients

  • 1 1/2 cups red lentils
  • 3 cups vegetable broth
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds
  • 1 hot green chili finely chopped, discsard seeds
  • 1/2 cup onion finely diced
  • 1 teaspoon ginger root fresh, finely diced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper optional and you can use more if you like
  • 1 large tomato diced small
  • 1/2 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).
  • 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 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.

Nutrition

Nutrition Facts
Red Lentil Dahl Soup
Amount Per Serving (12 Ounces)
Calories 347 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 8g40%
Sodium 1296mg54%
Potassium 760mg22%
Carbohydrates 46g15%
Fiber 21g84%
Sugar 3g3%
Protein 18g36%
Vitamin A 510IU10%
Vitamin C 5.7mg7%
Calcium 52mg5%
Iron 6.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.

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.

 

Red Lentil Dahl Soup has two photos one above the other. A bright saffron color in a silver handles bowl with spoons laying on the side.
 

Reader Interactions

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  1. Mona T

    I love getting dal soup at our Indian restaurant but I just made this and love it even more. Wonderful flavors melded together and it is entirely vegan. I think that if one wanted even a more complex flavor, a little chicken broth or ‘better than bouillon chicken” added in would flip it from being vegan but still a very nutritious dish! I will be making this again-thank you!

  2. Ginny McMeans

    Hi Margot, I am so happy you loved the soup. Yes, coconut milk in a can is near solid with some water in it too. Sometimes the water is at the top and sometimes it is trapped underneath the coconut milk. There isn’t much. It makes the soup creamier and I think you will also be pleased with the results with the coconut milk. It will be great with basmati rice.

  3. Margot

    Hello! I just made this soup and it is very delicious! I tasted it before I added the coconut milk and it tasted great. I find that adding the coconut milk doesn’t really add anything to the soup. And when I opened the can, it was solid like butter. Is that normal because it’s the first time i buy coconut milk. Im going to make this soup again and I’ll eat basmati rice with it.

  10. Ginny McMeans

    Thank you so much Marty! I am glad you enjoyed this recipe so much. Yes, Those steps are covered in instructions number 4 through 7. I think that’s what you mean. Thanks again.

  11. Marty

    So delicious! Thank you for sharing this wonderful recipe, I enjoyed a bowl of this comforting soup on a snowy Colorado morning. One question about the coconut oil – there may have been a step missing. I sautéed the onion and hot pepper with it as it was likely intended. Thank you again! ❤️

  15. Armina Brackeen

    Haven’t bought coconut milk, other than almond coconut milk to drink.
    I’ve seen coconut milk in a can. Is that the coconut milk to use for the Dahl soup recipe of yours!

  22. Ginny McMeans

    It serves 5 Charles. 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.

  30. Michelle | A Dish of Daily Life

    That is one beautiful soup! I have a red lentil soup that I make quite often (we love lentils around here!), but I am always up to try a new one too. As far as I am concerned, you can never have too many soup recipes! Especially since we eat soup 3-4 times a week this time of year! 🙂

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