How to Make/Cook Red Lentil Dal Soup Recipe
This comforting Red Lentil Dal Soup is a warm hug in a bowl, made with hearty red lentils, fragrant Indian spices, and the creamy richness of coconut milk. It's not only delicious but also vegan, gluten-free, and incredibly easy to prepare! Packed with plant-based protein and wholesome ingredients, this soup is hearty enough to stand alone as a meal or pair beautifully with a fresh salad or warm crusty bread.
Is there anything better than a big bowl of hearty soup? The kind that fills you up, warms your soul, and makes you feel nourished with every bite. This Red Lentil Dal Soup is precisely that kind of meal—a perfect choice for those chilly evenings or whenever you crave something comforting yet healthy.
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Why You'll Love This Soup
Simple to Make: With just a handful of pantry staples and some fresh aromatics, this soup comes together quickly.
Nutrient-Packed: Red lentils are a great source of protein and fiber, making this dish filling and nutritious.
Customizable: Adjust the spice levels, add your favorite greens, or even swap coconut milk for a tangy yogurt for a unique twist.
For me, soup isn’t just a side dish—it’s a complete meal. Especially during the colder months, there’s nothing quite like curling up with a steaming bowl of dal soup that’s both comforting and satisfying.
Ready to dive into this bowl of goodness? Let’s make it together step by step!
Ingredients
Red Lentils: 1 cup (rinsed)
Onion: 1 medium, chopped
Garlic: 3 cloves, minced
Ginger: 1-inch piece, grated
Tomatoes: 2 medium, chopped
Turmeric Powder: 1 tsp
Cumin Seeds: 1 tsp
Ground Cumin: 1 tsp
Ground Coriander: 1 tsp
Chili Powder: 1/2 tsp (optional)
Cooking Oil or Ghee: 1 tbsp
Water or Vegetable Stock: 4 cups
Salt: To taste
Fresh Cilantro: For garnish
Lemon Wedges: Optional
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Step-by-Step Instructions
1. Prepare the Lentils
Rinse the red lentils thoroughly under running water until the water runs clear.
2. Chop and Prep Ingredients
Finely chop onions, mince garlic, and grate the ginger. Dice the tomatoes and set them aside.
3. Heat Oil or Ghee
In a large pot, heat 1 tablespoon of oil or ghee over medium heat.
4. Add Cumin Seeds
Add cumin seeds to the hot oil and let them sizzle until fragrant (about 30 seconds).
5. Sauté Onions
Add chopped onions to the pot and sauté until golden and translucent.
6. Add Garlic and Ginger
Stir in the minced garlic and grated ginger. Cook for 1 minute until aromatic.
7. Add Dry Spices
Sprinkle turmeric powder, ground cumin, ground coriander, and chili powder (if using). Cook for 1-2 minutes.
8. Add Tomatoes
Add the chopped tomatoes and stir well. Cook until the tomatoes break down and form a thick paste.
9. Add Lentils
Stir in the rinsed lentils and mix them with the spice and tomato base.
10. Pour Liquid
Add 4 cups of water or vegetable stock to the pot. Stir to combine.
11. Bring to a Boil
Increase the heat and bring the mixture to a boil, stirring occasionally.
12. Simmer and Cook
Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes. Stir occasionally to prevent sticking.
13. Check Consistency
Once the lentils are soft and creamy, check the soup’s consistency. Add more water if it’s too thick.
14. Season with Salt
Add salt to taste and adjust the seasoning if needed.
15. Serve
Ladle the soup into bowls. Garnish with chopped cilantro and a squeeze of lemon juice. Serve hot with rice or bread.
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