This comforting dal soup is made with hearty red lentils, Indian spices, and creamy coconut milk. Its easy to make and hearty enough for a meal! Vegan and gluten-free!
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. Its a meal in and of itself! Red lentils are always satisfying, whether youre 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!). Its made from ingredients that I tend to have on hand most of the time — almost all of which are pantry staples!
Dal soup is an Indian soup variety where lentils are simmered with vegetables, leafy greens, spices and herbs to make a satiating dish. This soup is a good way to add some protein especially on a vegetarian or vegan diet. This is a healthy Indian dish with subtle regional variations resulting in varied flavors.
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How to Make Dal Soup
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if youd 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.
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.
You can, but your soup will have a different flavor and texture. Red lentils cook up super soft, until theyre basically falling apart, whereas many other varieties like green and brown stay in tact and wont give you a soup thats as thick and creamy. They also take longer to cook and may require additional liquid.
Its great on its own, or paired up with a salad, some basmati rice, or homemade vegan naan.
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FAQ
What is Dahl made of?
What is the difference between dal and lentil soup?
What is the origin of dal soup?
Is Dahl meant to be spicy?