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Love the Lentil Dhal soup, you get at Sainsbury’s? You are going to love this homemade nutritious red lentil dahl soup recipe. It is a comforting and protein-packed meal, made with red lentils, superfoods fresh ginger, garlic, along with a handful of other ingredients. Ready in 30 minutes!
About my Indian Red lentil soup recipe
This easy red lentil dahl soup is a must try recipe for a flavourful, comforting, and delicious bowl of goodness. Perfect Indian lentil soup for cozy winter evenings or as a convenient meal option on busy days! Tastes so much better than the store bought soup!
What sets my easy Dahl soup recipe apart is its simplicity. Whether you opt for the stovetop or a pressure cooker, the process is hassle-free and can be made in one pot. Additionally, you have the flexibility to prepare a large batch and freeze it for later adds convenience to your meal planning.
Whether you like it chunky or prefer a smoother consistency, the choice is yours – both variations are equally delightful. Plus, it caters to various dietary preferences, making it suitable for vegans, vegetarians, and those on a gluten-free diet.
Ingredients
Dried Red Lentils (Masoor Dal):Opt for Red split Lentils for this flavorful soup. Rich in protein, iron, fiber, and Vitamin B, these reddish-orange legumes cook quickly. For a variation, consider substituting with Moong dal or Split pea dal, noting the longer cooking time.
Fresh Ginger and Garlic:This superfood duo, when fresh, brings warmth and excellent healing properties to the soup. In a time crunch, store-bought ginger garlic paste is a convenient alternative.
Onion: Any onion variety works well, with a preference for white onion or shallots for subtle and optimal flavours.
Tomato: I like to add 2 fresh tomatoes, diced instead of canned tomatoes. Alternatively, you can substitute with 2 tsp of tomato paste.
Spices: Keep it simple yet flavourful with Cumin seeds, and Curry powder. I use Bolst’s mild curry powder as recommended by my chef friend – its simply the best!
Coconut Milk: Adds creaminess to the soup. If not following a vegan diet, cream can be used as an alternative.
Other Optional Ingredients: Enhance the soup with additional elements such as Lemon Juice, Green chilli, and Fresh coriander based on personal preferences.
How to Make Red Lentil Dahl Soup? Step by Step
To make Dahl soup, begin by heating oil or ghee (if not on a vegan diet) in a pot. Add cumin seeds and allow them to splutter.
Add onion, ginger, garlic, and green chilli (if using). Sauté for 4-5 minutes or until the onions become translucent.
Add the red lentils, diced tomato, diced potatoes, carrots, water, curry powder, salt, and pepper. Bring the mixture to a boil and then simmer. Cover and cook for 20 minutes or until the lentils are tender and easily mash between your fingers.
Add coconut milk and cook for an additional 5 minutes. At this point, decide whether you prefer a chunky or creamy smooth soup. For a creamy texture, use an immersion blender to process it to a smooth consistency.
Turn off the heat, add lemon juice, and garnish with fresh coriander.
How to Make Dahl Soup in Instant Pot? Step by Step
Press Saute and set the time for 6 minutes. Heat oil in the inner pot of the Instant Pot pressure cooker. Add cumin seeds and allow them to splutter.
Add the aromatics – onion, ginger, garlic, and green chilli . Sauté for 4 minutes or until the onions become translucent. If it is catching the bottom of the pan, add a splash of water.
Add red lentils, tomato, water, curry powder, potato, carrots, salt, and pepper. Secure the lid. Pressure Cook on High for 6 minutes, followed by a Natural Pressure Release.
Open the lid, add coconut milk and cook for 2 minutes. If you enjoy it chunky, leave it as it is or pulse it smooth.
Finally add juice of lemon, and garnish with fresh coriander. Enjoy your quick and delicious Instant Pot Dahl Soup!
What pairs well with this Red Lentil Dhal Soup?
While Dal Soup is delightful on its own, the classic combination of Dal and Rice is always a winner. Serve it with steaming basmati rice or fragrant turmeric pilau rice.
For an alternative, include a side of toasted baguette, garlic bread, chapatis or flatbread to complement the rich flavours.
Enhance your meal with a refreshing kachumber salad and some crispy poppadoms on the side.
Variations
This lentil dal soup is versatile and you can add your own twist with varying the spices, herbs or add additional veggies. Another way to vary is to use alternate pulses/ lentils like split pea dal, chickpeas, kidney beans or brown lentils or green lentils. Some of my favourites include
Spinach Dhal soup – Add handful of chopped spinach to the dal along with coconut milk in the recipe.
Roasted cauliflower dahl soup– Roast cauliflower in air fryer or oven and add it to the dal.
Tarka Dal soup – Add a delicious tarka made with ghee, curry leaves, cumin, mustard seeds and garlic.
Does the soup keep well in the fridge?
Yes, the dhal soup keeps well in the fridge for up to 4 days. Store it in an airtight container and reheat thoroughly, adding a splash of water if needed. Garnish with fresh coriander before serving for a delicious meal..
Can you freeze Lentil Dahl Soup?
Absolutely! This Dahl soup freezes exceptionally well. Portion the soup into individual containers, label each one, and then freeze them for convenient meals on busy days.
To thaw, simply transfer the container from the freezer to the refrigerator the night before serving. Alternatively, you can reheat the frozen dhal soup in the microwave or directly on the stovetop, adding a splash of water or stock as needed to achieve your preferred consistency.
Have a bag of red lentils -Thinking what else to make?
Transform the bag of lentils to protein packed meals. Make soups, dal, flatbread, or curry! Try my favourite recipes like Tarka Dal, Butternut Squash Red Lentil Dahl, Red lentil dahl tortilla soup, Carrot and Red Lentil Soup, and Red Lentil Curry. I love BBC’s Veggie Red Lentil Moussaka and always give it personal twist.
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Red lentil Dhal soup recipe below
Easy Red Lentil Dal soup recipe
5 from 12 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Calories: 243kcal
Author: Sandhya Hariharan
This effortless Dhal soup is a breeze to prepare, requiring just one pot. Packed with flavor and deliciousness, it far surpasses canned versions found in supermarkets
Ingredients
- 1 cup red lentils 200 g
- 2 tsp oil
- 1 tsp cumin seeds
- 1 small white onion 100 g
- 2 cloves garlic minced
- 1 inch ginger grated
- 1-2 green chillies chopped
- 2 small tomatoes 140 g
- 1 small carrot 50 g
- 1 small potato 50 g
- 1 ½ tsp mild curry powder
- Salt to taste
- ½ tsp ground black pepper
- 3 cup water 700 ml
- ½ can coconut milk 200 ml
- Juice of lemon
- 2 tbsp fresh coriander leaves
Instructions
Wash the red lentils in running tap water 4-5 times until clear. Also chop the onion, tomato, potato, carrot, green chilli and set aside. Prep the ginger garlic and set aside too.
Heat oil or ghee in a pot. Add cumin seeds and let them splutter.
2 tsp oil, 1 tsp cumin seeds
Add onion, ginger, garlic, and green chilli. Sauté until onions are translucent (4-5 mins).
1 small white onion, 2 cloves garlic, 1-2 green chillies, 1 inch ginger
Put in red lentils, diced tomato, diced potatoes, carrots, water, curry powder, salt, and pepper.
1 cup red lentils, 2 small tomatoes, 1 small carrot, 1 ½ tsp mild curry powder, Salt to taste, ½ tsp ground black pepper, 1 small potato
Bring to a boil, then simmer covered for 15 minutes until lentils are tender.
Stir in coconut milk and cook for 5 more minutes.
½ can coconut milk
Decide on texture: for chunky soup, leave as is; for creamy, blend with immersion blender.
Turn off heat, add lemon juice, and garnish with fresh coriander. Enjoy your Dahl soup!
2 tbsp fresh coriander leaves, Juice of lemon
Nutrition
Calories: 243kcal | Protein: 11.3g | Fat: 6.2g | Saturated Fat: 3.2g | Sodium: 643mg | Potassium: 1110mg | Fiber: 15.7g | Sugar: 5.9g | Calcium: 144mg | Iron: 8mg
Course: Lunch & Dinner, Side Dish
Cuisine: British, Indian
Keyword: dhal soup, lentil dahl soup, red lentil soup
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