Red Lentil Dahl Soup

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4.69 from 54 votes

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

Course Soup

Cuisine Indian

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 347kcal

Author Ginny McMeans

Ingredients

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.

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