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.
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?
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.
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Red Lentil Dahl Soup
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
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.
Keely says
April 13, 2019 at 8:11 amOutstandingly brilliant. This is the closest I get totally Dahl in my indian
Ginny McMeans says
February 11, 2018 at 10:38 amThank 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.
Marty says
February 10, 2018 at 7:48 amSo 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! ❤️
Ginny McMeans says
September 24, 2017 at 4:52 pmWonderful! Thanks for letting me know Bethanie and I love your kids! 🙂
Bethanie Barber says
September 24, 2017 at 2:20 pmSo delicious! And my kids approve!
Ginny McMeans says
September 23, 2017 at 4:01 pmYes Armina, it sure it!
Armina Brackeen says
September 23, 2017 at 7:20 amHaven’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!
cookilicious says
September 5, 2017 at 10:27 amLove lentil dal soup. Its my favorite weeknight meal! Nice post.
Brandi Crawford says
September 5, 2017 at 10:11 amThis soup is so comforting! Perfect timing for fall.