Dal Soup | Lentil Soup
Delicious and comforting dal soup loaded with the goodness of lentils
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Servings
Ingredients
Soup:
- 1 tablespoon oil
- 1 dried bay leaf
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 cup lentils I used masoor dal, rinsed (see notes)
- 1 cup water
- 1 cup vegetable stock broth
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon red chili powder
- Salt to taste
Tempered spices:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 sprig of curry leaves
Instructions
- Heat oil in a large saucepan over medium heat-high heat.
- Add bay leaf, minced ginger and garlic. Sauté, stirring, for about 1 minute or until aromatic.
- Add water and vegetable broth (stock).
- Add dal. Stir to combine.
- Cook for about 6-8 minutes or until mushy.
- Remove bay leaf.
- Using a stick blender, blend the soup to make silky smooth purée.
- Add turmeric, cumin and red chili powder. Season with salt. Stir to combine. Simmer for about 2 minutes.
- To make the tempered spices, heat 1 tablespoon oil in a frying pan. Add mustard seeds and curry leaves. Fry for a few seconds or until the mustard seeds pop. Add tempered spices to the soup. Stir.
- Garnish with coriander (cilantro) leaves if you like.
Video
Notes
- You can also use a mixture of masoor dal, tuvar dal and moong dal)
- Vegetable broth (stock) can be substituted with chicken broth (stock)
Nutrition
Serving: 1g | Calories: 134kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 327mg | Fiber: 4g | Sugar: 1g