How to Prepare/cook Red Lentil Dal Soup Recipe
So here’s a cozy Red Lentil Dal Soup—it’s like a warm hug in a bowl with red lentils, fragrant Indian spices and that creamy richness of coconut milk. This is not just delicious, it’s vegan, gluten-free, and so easy to make! Filled with plant-based protein and wholesome ingredients, this soup is hearty enough to serve as a stand-alone meal or to be snuggled up alongside a fresh salad or warm crusty bread.
Is there anything better than a big bowl of warming soup? The sort that fills you up, warms your soul and nourishes you with every bite. This Red Lentil Dal Soup is exactly that kind of meal, just the right thing for cooler evenings, or when you want something nourishing yet comforting.
Why You'll Love This Soup
Foolproof: This soup is easy to make, and comes together in less than three hours.
Affordable: Red lentils are more affordable than fish or meat, providing a high protein, high fibre bang for your buck.
Adaptable: Change the spice level, use your favorite greens or replace coconut milk with tangy yogurt for something different.
For me, soup is not a side dish — it’s a full meal. Especially at this time of year, nothing so comforting and filling as simmering up a bowl of dal soup to curl up with.
Ready to dig into this bowl of goodness? Join me step by step to make it together!
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
Step-by-Step Instructions
Prepare the Lentils
Wash the red lentils well and place under running water until the water gets clear.
Chop and Prep Ingredients
Chop onions very finely, mince the garlic and grate the ginger. Cut up the tomatoes and reserve them.
Heat Oil or Ghee
Heat 1 tablespoon oil or ghee in a large pot over medium heat.
Add Cumin Seeds
Add the cumin seeds and toast in the hot oil until fragrant (about 30 seconds).
Sauté Onions
Place chopped onions in the pot and sauté until golden and translucent.
Add Garlic and Ginger
Add in the minced garlic and grated ginger. Sauté 1 minute until fragrant.
Add Dry Spices
Add turmeric powder, ground cumin, ground coriander and chili powder (if using). Cook for 1-2 minutes.
Add Tomatoes
To this add the chopped tomatoes and mix well. Cook until the tomatoes have broken down to a thick paste.
Add Lentils
Stir in the rinsed lentils and combine them with the spice and tomato base.
Pour Liquid
Pour in 4 cups of water or vegetable stock into the pot. Stir to combine.
Bring to a Boil
Raise heat and bring to a boil, stirring occasionally.
Simmer and Cook
Lower it to a very gentle simmer, then cover and let the soup cook, just skimming the surface occasionally, for 20 to 25 minutes. Stir from time to time to keep it from sticking.
Check Consistency
Once the lentils have turned soft and creamy, check the soup’s consistency. Add additional water if it’s overly thick.
Season with Salt
Season to taste, with more salt if necessary.
Serve
Ladle the soup into bowls. Sprinkle with chopped cilantro and a squeeze of lemon juice. Serve hot with rice or bread.
Tips
Bloom the Spices
First, sauté the spices (turmeric, cumin, coriander, etc.) in oil or ghee, then add the lentils. This adds depth to their flavor, making the soup even more aromatic and tasty.
Cook Lentils Until Creamy
Let the red lentils cook at a simmer until they dissolve entirely. This gives it a naturally creamy texture without additional thickeners.
Balance the Flavors
And to elevate the dish and offset the heaviness of the spices, add a squeeze of fresh lemon juice or a dollop of yogurt right before serving.
Comments
Post a Comment