Indian Dal Soup
Warm, comforting, and bursting with bold flavors, Indian Dal Soup is a hearty and nutritious dish that brings the essence of Indian cuisine right to your table. This vibrant lentil soup is made with tender red lentils, aromatic spices like cumin, turmeric, and coriander, and a refreshing hint of lemon and cilantro for a zesty finish. Perfect for busy weeknights, it comes together in just 45 minutes, offering a wholesome meal that’s vegan, protein-packed, and gluten-free. Serve it with warm naan or fluffy basmati rice for an authentic experience, and savor every spoonful of this incredibly satisfying, soul-soothing soup. Ideal for anyone looking for a healthy yet flavorful recipe, Indian Dal Soup also makes for great leftovers that taste even better the next day!
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 medium, chopped onion
- 1 medium, chopped tomato
- 3 minced garlic cloves
- 1 tablespoon, minced ginger
- 1 teaspoon cumin seeds
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground coriander
- 0.5 teaspoon ground cumin
- 0.25 teaspoon chili powder
- 6 cups vegetable broth
- 1 teaspoon or to taste salt
- 0.25 teaspoon or to taste black pepper
- 0.25 cup, chopped cilantro
- 1 tablespoon lemon juice
- 2 tablespoons oil
Instructions
Rinse the red lentils under cold water until the water runs clear. This helps remove any excess starch.
In a large pot, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until they become fragrant.
Add the chopped onion to the pot and sauté until it becomes translucent, about 4-5 minutes.
Add the minced garlic and ginger to the onions and cook for another minute, stirring frequently to prevent burning.
Stir in the chopped tomato and cook until the tomato softens, about 2-3 minutes.
Add the ground turmeric, ground coriander, ground cumin, and chili powder. Stir the spices in for 1 minute to allow their flavors to bloom.
Pour the rinsed lentils into the pot, followed by the vegetable broth. Stir to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes or until the lentils are soft and cooked through.
Season the soup with salt and black pepper to taste. If you prefer a smoother texture, you can puree a portion of the soup using an immersion blender.
Stir in the chopped cilantro and lemon juice just before serving to add freshness to the soup.
Serve hot with a side of naan or rice, and enjoy your dal soup!
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6923 mg | 301% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 42.2 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3894 mg | 83% | |
*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.
