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. 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.
 

📋 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 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.

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📋 Recipe

Red Lentil Dahl Soup

Ginny McMeans

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

5 from 13 votes

Print Save Saved

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Soup

Cuisine Indian

Servings 4 Servings

Calories 347 kcal

Ingredients

  

1x2x3x

• 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).
• 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

Serving: 12OuncesCalories: 347kcalCarbohydrates: 46gProtein: 18gFat: 10gSaturated Fat: 8gSodium: 1296mgPotassium: 760mgFiber: 21gSugar: 3gVitamin A: 510IUVitamin C: 5.7mgCalcium: 52mgIron: 6.5mg

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