Vegetarian Indian Dal Soup
Dive into the warm and aromatic world of Indian cuisine with this Vegetarian Indian Dal Soup, a hearty and wholesome dish brimming with vibrant spices and nourishing ingredients. Made with tender red lentils and yellow split peas, this comforting soup is infused with bold flavors from cumin, coriander, turmeric, and a hint of red chili powder, creating the perfect balance of spice and earthiness. The addition of fresh ginger, garlic, and onion deepens the complexity, while a touch of lemon juice and cilantro brightens every spoonful. Ready in under an hour, this easy-to-make recipe is ideal for a cozy dinner or a satisfying plant-based meal. Serve it hot with a side of naan or rice to truly savor the authentic taste of Indian dal in soup form!
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Recipe Information
Ingredients
- 1 cup red lentils
- 0.5 cup yellow split peas
- 6 cups water
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 large tomato, chopped
- 1.5 teaspoons salt
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the red lentils and yellow split peas under cold water until the water runs clear.
In a large pot, combine the rinsed lentils, split peas, and 6 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the lentils and peas are tender.
While the lentils are cooking, heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for 5 minutes until it becomes translucent.
Add the minced garlic, grated ginger, and cumin seeds to the onions. Sauté for another 2 minutes until the garlic is fragrant.
Stir in the coriander powder, turmeric powder, and red chili powder, allowing the spices to coat the onions, garlic, and ginger evenly.
Add the chopped tomato to the pan, and cook for 5 minutes, stirring occasionally, until the tomato softens and starts to break down.
Once the lentils and peas are cooked, add the spiced onion mixture to the pot, along with the salt. Stir well to combine all ingredients.
Simmer the soup for an additional 5 minutes on low heat to allow the flavors to meld together.
Before serving, stir in the chopped cilantro and lemon juice.
Serve the dal soup hot, garnished with additional cilantro if desired. Enjoy!
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3656 mg | 159% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 22.2 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2624 mg | 56% | |
*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.
