Red Lentil Dahl Soup is easy to make with a couple of unusual steps to complete this flavorful and satisfying soup.
Dahl, dhal, daal, dal – anyway 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?
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
Red Lentil Dahl Soup is easy to make with a couple of unusual steps to complete this flavorful and satisfying soup
- 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
- 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.
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.