Dal Soup Recipe

Rinse and Cook Lentils

Rinse 1 cup lentils under cold water until the water runs clear. In a medium pot, combine rinsed lentils, 4 cups water, 1 tsp turmeric, and 1 tsp salt. Bring to a boil over medium-high heat, then reduce to a simmer. Skim any foam that appears. Cover and simmer gently for 15–25 minutes (red lentils will soften faster, about 15 minutes; split moong may take closer to 20–25) until lentils are very soft and beginning to break down.

Adjust Consistency

If the lentils become too thick, add 1/2–1 cup additional water and stir to reach a smooth soup consistency. Keep warm on low heat while you prepare the aromatics.

Heat 2 tbs oil or ghee in a large skillet or saucepan over medium heat. Add 1 tsp cumin seeds and 1 tsp mustard seeds (if using). When seeds begin to sizzle and pop (10–30 seconds), add the finely chopped onion (1 cup). Sauté onion until translucent and starting to brown at the edges, about 6–8 minutes.

Add the minced garlic (3 cloves) and grated ginger (1 tbs). Sauté for 1 minute until fragrant, taking care not to burn the garlic.

Add chopped tomato (1 cup) and diced carrot (if using). Cook, stirring occasionally, until tomatoes break down and the mixture becomes saucy, about 4–6 minutes.

Stir in the ground coriander (1 tsp), ground cumin (1 tsp), and red chili powder or cayenne (1 tsp). Cook spices with the vegetables for 1–2 minutes to bloom their flavor.

If adding spinach or chopped cilantro (1 cup), stir it in now and cook until wilted, about 1–2 minutes.

Pour the hot cooked lentils into the skillet with the aromatics (or add the aromatic mixture to the pot of lentils). Stir to combine thoroughly. Simmer together for 3–5 minutes so flavors meld. Taste and adjust seasoning: add more salt if needed and black pepper (1 tsp) to taste.

If you prefer a silkier soup, use an immersion blender to partially or fully puree the dal until you reach the desired texture, or transfer a portion to a blender and return to the pot.

Stir in 1 tbsp lemon juice and 1 tsp garam masala (if using) in the final minute of cooking to brighten flavors.

Ladle the dal soup into bowls. Garnish with 2 tbs chopped fresh cilantro and optional fried onions or sliced green chilies. Serve hot with steamed rice, bread, or on its own.