• Dhaal Soup aka Lentil Soup

    2 votes
    Dhaal Soup aka Lentil Soup
    Prep: 10 min Cook: 30 min Servings: 8
    by Micheline
    120 recipes
    This is the most delicious, healthy and satisfying indian soup I have ever tasted. It is easy and quick to prepare. This soup is vegetarian by choosing the vegetable broth instead of the chicken stock as the base.


    • 25 g ( 1 oz) butter
    • 2 garlic cloves, minced
    • 1 large onion, minced
    • 1/2 tsp (3 ml) turmeric
    • 1 tsp (5 ml) garam masala
    • 1/2 tsp (3 ml) cayenne pepper
    • 1 tsp (5 ml) cumin
    • 1 large can (800 ml) diced tomatoes
    • 1 cup (224 g or 8 oz) masoor dhaal (red lentils)
    • 2 tsp (10 ml) lemon juice
    • 900 ml (4 cups) vegetable broth or chicken stock
    • 300 ml (1.2 cups) can of coconut milk
    • Salt and pepper to taste
    • Fresh cilantro and lemon slices (optional)
    • Naan bread


    1. Melt the butter in a thick saucepan and cook the onion and the garlic on medium high, until cooked and translucent (without browning) for 4 to 5 minutes, while stirring. Add the turmeric, garam masala, cayenne pepper, cumin and cook another 30 seconds.
    2. Add the diced tomatoes, the lentils (dhaal), lemon juice, vegetable broth or chicken stock and the coconut milk. Bring to a boil.
    3. Lower the heat and simmer the soup (uncovered) for 25 to 30 minutes or until the lentils (dhaal) is cooked and tender.
    4. Add salt and pepper to taste. Decorate each bowl with fresh cilantro and lemon slices and serve with naan bread. Delicious!

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