Dahl Soup

Nutriscore Rating: 76/100

Warm up with a hearty and comforting bowl of dahl soup, a wholesome plant-based dish bursting with bold flavors. This vegan recipe features tender red lentils simmered in a rich, spiced broth infused with aromatic cumin, turmeric, and coriander, complemented by creamy coconut milk for a luxurious texture. A touch of fresh cilantro and a splash of lemon juice brighten the dish, making it irresistibly vibrant and satisfying. Quick and easy to prepare in just 40 minutes, this nutrient-packed soup is perfect for meal prep or a cozy weeknight dinner. Serve it with warm naan or steamed rice for a complete meal that’s both nourishing and delicious.

Recipe Information

• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 1 cup red lentils
• 1 medium, diced onion
• 3 minced garlic cloves
• 1 tablespoon, grated ginger
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 2 tablespoons tomato paste
• 6 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped fresh cilantro
• 1 tablespoon lemon juice

📝 Instructions

11 steps

1. Rinse the red lentils in cold water until the water runs clear. Set aside.

2. Heat the olive oil in a large pot or Dutch oven over medium heat.

3. Add the diced onion and sauté for 4-5 minutes until translucent.

4. Stir in the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

5. Add the ground cumin, turmeric, coriander, paprika, and curry powder. Stir well to coat the onion mixture in the spices and cook for 1 minute.

6. Add the tomato paste and mix thoroughly, cooking for another minute to deepen the flavors.

7. Pour in the vegetable broth, stir in the rinsed lentils, and increase the heat to bring the mixture to a boil.

8. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes or until the lentils are soft and fully cooked. Stir occasionally to prevent sticking.

9. Stir in the coconut milk, salt, and black pepper. Simmer for another 5 minutes to combine the flavors.

10. Turn off the heat and add the fresh cilantro and lemon juice. Stir to incorporate.

11. Taste and adjust seasoning if needed. Serve hot, garnished with extra cilantro if desired.

Nutrition Facts

1 serving (527.8g)

Calories		429
% Daily Value*
Total Fat		11.6 g	15%
	Saturated Fat	1.6 g	8%
	Polyunsaturated Fat	1.1 g
Cholesterol		0 mg	0%
Sodium		1513 mg	66%
Total Carbohydrate		66.5 g	24%
	Dietary Fiber	11.1 g	40%
	Total Sugars	13.2 g
Protein		20.6 g	41%
Vitamin D		0.0 mcg	0%
Calcium		101 mg	8%
Iron		6.3 mg	35%
Potassium		1355 mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 408 cal (22.7%%)

Protein: 326 cal (18.2%%)

Carbs: 1062 cal (59.1%%)