Indian Lentil Soup
Experience the comforting warmth of Indian Lentil Soup, a fragrant and nourishing dish that brings the bold flavors of India to your table. Crafted with tender red lentils (masoor dal) simmered to perfection, this soup is infused with aromatic spices like cumin, mustard seeds, turmeric, and ground coriander, which are balanced by the zesty freshness of lemon juice and a sprinkle of cilantro. Sautéed onions, garlic, and ginger form a rich flavor base, while a hint of optional red chili powder adds customizable heat. Ready in just 40 minutes, this one-pot recipe is not only quick and easy but also naturally vegan and gluten-free. Enjoy it as a light, satisfying main course or pair it with warm naan or steamed basmati rice for a hearty, wholesome meal. Perfect for busy weeknights or cozy evenings, this Indian Lentil Soup will quickly become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 cup Red lentils (masoor dal)
- 4 cups Water
- 2 tablespoons Coconut oil or ghee
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili powder (optional)
- 1 teaspoon Salt
- 1 medium Tomato, finely chopped
- 2 tablespoons Fresh cilantro leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
In a large pot or saucepan, heat the coconut oil or ghee over medium heat.
Add the cumin seeds and mustard seeds to the pot. Sauté until the seeds start to crackle, about 30 seconds.
Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
Add the turmeric powder, ground coriander, ground cumin, and red chili powder (if using). Mix well and cook for 30 seconds to allow the spices to toast slightly.
Add the chopped tomato to the pot and cook until it softens and breaks down, about 5 minutes.
Add the rinsed lentils and 4 cups of water. Stir to combine and bring to a boil.
Reduce the heat to low and let the soup simmer uncovered for about 15 minutes, or until the lentils are soft and tender.
Stir in the salt and adjust seasoning to taste.
Remove the soup from heat and stir in the lemon juice. Garnish with fresh chopped cilantro.
Serve hot with naan or rice on the side for a complete meal.
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 12.5 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1486 mg | 32% | |
*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.
