Is there anything better than a bit bowl of hearty soup? You know what I mean…soup that you can have as a meal by itself, or maybe just paired up with some salad or good bread? Personally, soup is my favorite type of meal, especially during the colder months of the year. Lately, this Indian dal soup is in heavy rotation in my house. It’s a meal in and of itself! Red lentils are always satisfying, whether you’re putting them into a hearty stew or delicious red lentil soup. This soup is also easy enough for a weeknight, and makes for great leftovers (so we get several lunches or diners out of one batch!). It’s made from ingredients that I tend to have on hand most of the time — almost all of which are pantry staples! Let’s talk about how this delicious Indian lentil soup comes together!
What You’ll Need
Canola oil. Feel free to substitute any high-heat oil, such as coconut, avocado, or vegetable oil.Onion.Garlic.Ginger.Spices. We’re using garam masala, cumin seeds, and turmeric. If you absolutely insist, you can substitute ground cumin for seeds, but I highly recommend using the seeds for the best flavor and a little bit of texture. You can also include a bit of cayenne pepper if you prefer your dal soup on the spicy side.Split red lentils. Make sure your lentils are split. Whole lentils will take longer to cook and will have a different texture.Vegetable broth. I used Better Than Bouillon in seasoned vegetable flavor.Coconut milk. Make sure you’re using canned coconut milk (not coconut milk beverage, sold in cartons). I recommend going with full-fat, but you can use light if you’re trying to cut back on calories and/or fat.Canned diced tomatoes.Lemon juice. Use freshly squeezed juice for the best flavor.Fresh cilantro. Feel free to leave this out or substitute scallions if you’re not a fan of cilantro.
How to Make Dal Soup
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Heat up your oil in a large pot, then add diced onion. Sweat the onion for a few minutes, until it starts to soften up, then stir in the garlic, ginger, and spices. Cook everything together very briefly, just until it becomes fragrant. Be careful: cooking this mixture too long can burn your spices and aromoatics, which can make your soup taste bitter.Stir in your broth and red lentils. Bring the soup up to a simmer and let it cook for about 20 minutes, until the lentils are very soft.
Bring the soup up to a simmer and let it cook for about 20 minutes, or until the lentils are very soft.Stir in the coconut milk and tomatoes. Let the soup continue simmering for about 5 minutes more. By now the lentils should be mostly broken down, giving your soup a thick, almost creamy texture.
Take the pot off of the burner and stir in some fresh lemon juice, along with salt and pepper to taste. Serve your Indian lentil soup with a sprinkle of fresh cilantro.
Leftovers & Storage
Leftover red lentil dal soup will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.
More Indian-Inspired Vegan Recipes
Easy Mixed Vegetable CurryVegan Saag PaneerMulligatawny SoupVegan Butter ChickenBaked Cauliflower Manchurian
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