Red Lentil Dahl Soup is easy to make with a couple of unusual steps to complete this 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 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.
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 chili has 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 amount.
How to Make Red Lentil Dahl Soup
- Fry the seeds. Heat olive oil in a skillet over medium-high heat. Add cumin seeds and mustard seeds and cook briefly, stirring constantly. Within a few seconds, they will begin to pop and sizzle
- Saute vegetables. Add diced onions and green chili. Saute over medium heat, stirring often, for about 10 minutes until the onions are translucent.
- Add spices. Add fresh ginger, ground coriander, turmeric, and cayenne pepper. Stir well to make sure the spices are evenly distributed. Cook just to heat through about 30 seconds to 1 minute.
- Add tomato. Stir in a diced tomato along with its juices, and cook for about 5 minutes. Remove the skillet from the heat and set aside.
- Cook lentils. Wash and drain the red lentils with cold water, then add them to a medium-sized saucepan over medium-high heat. Add vegetable broth and bring to a boil. Reduce the heat to low-medium, cover, and cook for 20 to 23 minutes. The lentils should be tender, but taste them to make sure. You can let them cook longer if needed.
- Mix the soup. Once the lentils are cooked, add the skillet-cooked vegetables + spices to the pot of lentils and broth.
- Add coconut milk. Stir in the coconut milk, season with salt, and heat the soup through.
- Garnish and serve. Serve your dahl soup hot with a garnish of cilantro (or parsley) and paprika!
Watch Us Make Red Lentil Dahl Soup
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 Recipe
Red Lentil Dahl Soup is easy to make with a couple of unusual steps to complete this flavorful and satisfying soup
Ingredients
- 1 tablespoon coconut oil
- 1 teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- ½ cup onion - finely diced
- 1 hot green chili - finely chopped, discard seeds
- 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
- 1 ½ cups red lentils
- 3 cups vegetable broth
- ½ cup coconut milk - you could add more broth instead
- 1 teaspoon sea salt
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add cumin seeds and mustard seeds and cook briefly, stirring constantly. Within a few seconds, they will begin to pop and sizzle
- Add the diced onions and green chili. Saute, stirring often, for about 10 minutes until the onions are translucent.
- Stir in the fresh ginger, ground coriander, turmeric, and cayenne pepper. Cook just to heat through about 30 seconds to 1 minute.
- Stir in the diced tomato along with its juices, and cook for about 5 minutes. Remove the skillet from the heat and set aside.
- Wash and drain the red lentils with cold water, then add them to a medium-sized saucepan over medium-high heat. Add vegetable broth and bring to a boil. Reduce the heat to low-medium, cover, and cook for 20 to 23 minutes. The lentils should be tender, but taste them to make sure. Cook longer if needed.
- Once the lentils are cooked, add the skillet-cooked vegetables + spices to the pot of lentils and broth.
- Stir in the coconut milk, season with salt, and heat the soup through.
- Serve your dahl soup hot with a garnish of cilantro (or parsley) 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!
Rebecca @ Strength and Sunshine
A standard classic that's always delicious!!! Now bring on the Naan!
Katerina @ Diethood
This sounds SO delicious and just what I need after our snow blizzard. brrrr!!
Ginny McMeans
It's that time of year, isn't it Katerina. Yes, this bowl full will fill you right up.
Heather | Heather Likes Food
The flu season is around and this is a great option when my family is in need of a warm bowl of soup to feel better.
Des @ Life's Ambrosia
Oh man I LOVE red lentil soup! This looks so comforting!
Sylvie
Just what I want on a cold day!
Michelle @ The Complete Savorist
Indian food is a way to my heart. I really enjoy a good lentil soup too.
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! 🙂
Carrie @Frugal Foodie Mama
I have never had dahl soup before, but I do know that I love red lentils! 🙂 I will have to give this a try soon- looks delicious!
Ginny McMeans
Thank you so much Des!
Ginny McMeans
Ha! Me too Sylvie 🙂
Ginny McMeans
Oh, that is great Michelle! This is really a good on too!
Ginny McMeans
Ah, you are the best Michelle! They are great to warm up with 🙂
Ginny McMeans
This would be a great one for you to try Carrie. I really think you'll love it.
Charles E.
How many servings does this make? Can it freeze?
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.
Sandi
I love that you made such a flavor packed soup. Looks delicious...but then again, all of your recipes always look amazing.
Ginny McMeans
Oh, Sandi! Thank you so much. I do love to cook and I really appreciate your compliments. 🙂
Jessica @ A Kitchen Addiction
This soup looks like perfect comfort food for these upcoming chilly fall evenings! Love these flavors!
Jagruti
Lovely and healthy looking red lentil daal.its a family favourite in my household
Brandi Crawford
This soup is so comforting! Perfect timing for fall.
cookilicious
Love lentil dal soup. Its my favorite weeknight meal! Nice post.
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!
Ginny McMeans
Yes Armina, it sure it!
Bethanie Barber
So delicious! And my kids approve!
Ginny McMeans
Wonderful! Thanks for letting me know Bethanie and I love your kids! 🙂
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! ❤️
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.
Keely
Outstandingly brilliant. This is the closest I get totally Dahl in my indian
Patrice
Awesome!! So full of flavor. It's going to be a 'go-to' recipe, for sure. Thanks.
Colleen
Excellent and easy. I loved it!
Ginny McMeans
That is wonderful Colleen and Thank you for letting us know!
Nat
Excellent Dal!
I was hopeful and it delivered.
Thank you
Ginny McMeans
That's great Nat and thank you too!
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.
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.
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!
LJ
Gooooooooooooosh darn this was freakin good! Literally tasted like my local Indian restaurant. I left out the coconut milk, I didn't think I needed it. So, so good. Don't change anything, use the correct spices!
Sue C
This is my all time favourite Dahl recipe (and I've made zillions). The mustard seeds and cumin seeds add the perfect little crunch.
Caroline
This was absolutely delicious! I didn't have vegetable broth so I used 3 general teaspoons of "Better than Bouillon" seasonal vegetable base along with 3 cups of water in which to cook the lentils. I didn't have cumin seeds so just used ground cumin instead. I also didn't use the chili as my kids don't like it hot. Despite all those changes, it tastes almost the same as my favorite lentil soup at "Aux Vivres" in Montreal. I had been looking a while to recreate this lentil soup...and this did it! thank you!
Marla
Loved this soup. Easy to make. Would add 1/2 the salt next time.
Maria
I just made this recipe for the first time & OH MY GOSH !! It was so good :)) I used Thai chili paste instead of the actual chili as it was all I had on hand as well as ground cumin rather than seeds. Both substitutes were totally perfect and I have no complaints. Recipe came together quickly and with little effort. Thanks!
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.