Warming Indian spices and creamy coconut milk combine with red lentils to make a deliciously filling bowl of Dal Soup.
As I continue my culinary journey of international soups from the comfort of my kitchen, my next stop is India, where we find this delicious dal soup recipe. I love lentils. They are protein-packed little gems of flavor. I try to keep containers of green, brown, red, black, and yellow lentils on hand at all times, as I never know what I’ll feel like making.
I first had a bowl of dal at an Indian restaurant that had a buffet for lunch. It was amazing; earthy, aromatic from all the spices, and so filling. After two bowls, I almost didn’t have room for anything else. Of course, I forced myself to try a little bit of everything. The one thing I did was go home and learn how to make this soup myself.
Since this soup freezes so well and is incredibly filling, I like to make a large batch for future meals. It’s ideal for those busy nights or when you want something quick and easy to take to work for lunch.
Different types of lentils and their uses
Until a few years ago, I had no idea that there were so many types of lentils and that they weren’t all interchangeable. If, like I was, you’re confused about the different varieties, hopefully the following list will help:
- Green lentils: Because they hold their shape well, green lentils are often used in casseroles, salads, side dishes, and stuffings. French lentils are a type of green lentil characterized by their dark green to grey color and slightly peppery, nutty flavor.
- Brown lentils: The most well-known and common variety, these lentils can range in color from a light khaki brown to a very dark brown. Because they hold their shape well, brown lentils are ideal for soups, stews, salads, casseroles, and vegetarian burgers.
- Red lentils: These sweet, nutty lentils lose their shape and become mushy as they cook, which is why you often find them in soup recipes. Red lentils are also great in curries, stews, and casseroles.
- Black lentils: Also known as beluga lentils due to their resemblance in appearance to beluga caviar, these quick-cooking lentils are smaller than most other varieties. They hold their shape well and have a deep, rich, earthy flavor.
- Yellow lentils: One of my favorite varieties, yellow lentils are ideal for soups, purées, and curries, as they cook quickly and don’t retain their shape. They have a sweet, nutty taste.
How do I store leftovers?
After the leftover dal soup cools to room temperature, refrigerate it in an airtight container for up to 4 days. Chilled soup can also be frozen in freezer-safe containers or zippered bags for up to 3 months. Defrost it overnight in the refrigerator before reheating on the stove.
Serving suggestions
You can enjoy this dal soup recipe with a nice bowl of Indian Rice or Instant Pot Basmati Rice. Add some Indian Roasted Cauliflower, and a side of Naan or Gluten-Free Flatbread to scrape the sides of the bowl clean. You don’t want to miss a drop of this delicious soup.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 ribs celery, chopped
- 1 teaspoon ginger, grated
- 3 garlic cloves, minced
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/4 teaspoon chili powder
- Kosher salt, to taste
- Black pepper, to taste
- 3/4 teaspoon ground cumin
- 2 1/2 teaspoons curry powder
- 1 15-ounce can diced tomatoes
- 1 1/2 cups red lentils, rinsed and drained
- 4 cups low-sodium vegetable broth, plus more as needed
- 1 1/2 cups coconut milk
- 2 1/2 tablespoons lemon juice
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Once shimmering, add the onions and celery. Cook until translucent, about 5 minutes.
- Mix in ginger and garlic. After about 1 minute, add turmeric, garam masala, chili powder, salt, pepper, cumin, and curry powder, stirring and cooking for 2 more minutes.
- Mix in the tomatoes, lentils, and broth. Bring the mixture to a boil, then lower the heat and simmer for 10-15 minutes.
- Pour in the coconut milk and cook the soup for another 12-18 minutes, until the lentils are tender. If it’s too thick, add a bit more broth to thin it out.
- Use an immersion blender to purée the mixture, partially blending it for a chunky texture or thoroughly blending it for a smooth soup. Remove from the heat, add more broth if preferred, and add the lemon juice.
- Taste and adjust the seasonings as needed. Transfer to bowls and garnish with cilantro. Serve with rice if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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