Dal Soup Recipe

Rinse and Cook Lentils

Rinse 1 cup lentils under cold running water until water runs clear. Drain.

In a medium pot, combine rinsed lentils, 4 cups water and 1 cup vegetable broth. Bring to a boil over medium-high heat, then reduce to a gentle simmer.

Skim any foam from the surface. Partially cover and simmer for 20–25 minutes, stirring occasionally, until lentils are very tender and beginning to break down.

While lentils cook, heat a separate large skillet or the same pot (if there’s room) over medium heat and add 2 tbs oil or ghee.

Add finely chopped onion and sauté 5–7 minutes until translucent and starting to brown at the edges.

Add diced carrot and cook 4–5 minutes until it begins to soften.

Stir in minced garlic and grated ginger; cook 1 minute until fragrant.

Add the chopped tomato (or canned crushed) and cook 3–4 minutes until it softens and releases juices.

If using the same pot as the lentils, transfer aromatics into the lentil pot after tomatoes have softened.

To the aromatics, add 1 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1 tsp red chili powder. Stir and cook 1–2 minutes to bloom the spices.

Add the spice mixture into the pot with simmering lentils (if not already combined). Stir to incorporate.

Season with 1.5 tsp salt and 1/2 tsp freshly ground black pepper. Taste after the lentils are soft and adjust seasoning as needed.

Continue simmering the combined soup for 8–12 minutes so flavors meld. If soup thickens too much, add up to 1 cup additional water or broth to reach desired consistency.

If you prefer a smoother texture, use an immersion blender to purée part or all of the soup, or carefully transfer a portion to a blender and process, then return to pot.

In a small frying pan, heat 2 tbs oil or ghee over medium heat. Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. When mustard seeds begin to pop, add the broken dried red chili and 1/8 tsp asafoetida (if using).

Cook the tempering 30–45 seconds until aromatic, then immediately pour it over the hot dal soup to sizzle and release aroma.

Stir in 1 tbs fresh lemon juice and 1/4 cup chopped cilantro. Adjust salt and pepper to taste.

Ladle soup into bowls. Optionally swirl 2 tbs plain yogurt or coconut cream into each bowl for richness.

Sprinkle 1/2 tsp toasted cumin powder or a pinch of garam masala over each bowl if desired. Serve hot with naan, rice, or crusty bread.