Indian style Red Lentil Soup that is hearty and delicious with the addition of warm Indian spices.

Today’s lentil based dish is a hearty and nutritious Indian style Red Lentil soup — it is nothing but our everyday dal 🙂 The first time I heard about lentil soup, I thought it was a very complicated dish until I realized it’s nothing but our very own masoor dal with tomato. My son loves this ‘soup’, so I keep making it for him once in a while.

This soup recipe is adapted from Tarla Dalal’s Bombay Curry soup recipe. I added more spices because I wanted to add that Indian flavor to the soup. Also I like some crunch and texture in my soup, so I added a tempering with crunchy chana & urad dal. To add some color and a reason to eat more veggies, I sauteed some baby spinach for the topping.The original Bombay soup is served with some rice on top. So along with my crunchy dal and spinach topping, I added some rice to the soup too. This dish takes less than 30 minutes from start to finish — making it perfect for a weeknight dinner. Serve it with some bread on the side instead of rice and you have a comforting and filling meal.

Lets check out what my fellow marathoners have cooked today for BM# 81.

Indian style Red Lentil Soup

Yum

Print Recipe

Indian style Red Lentil Soup that is hearty and delicious with the addition of warm Indian spices. Perfect dish for the chilly fall weather.

• Courseside dish, soups stews
• Cuisineindian

Servings	Prep Time
4 Servings	5 minutes

Cook Time

20 minutes

Servings Prep Time 4 Servings 5 minutes

Cook Time 20 minutes

Indian style Red Lentil Soup Yum Print Recipe Indian style Red Lentil Soup that is hearty and delicious with the addition of warm Indian spices. Perfect dish for the chilly fall weather. Courseside dish, soups stews Cuisineindian Servings Prep Time 4 Servings 5 minutes Cook Time 20 minutes Servings Prep Time 4 Servings 5 minutes Cook Time 20 minutes

Ingredients

For the Soup:

• 1 tbsp Oil
• 1 cup Red Lentils (Masoor Dal)
• 1 Medium Onion, finely chopped
• 2 Medium Tomatoes, chopped
• 2 Garlic Cloves, crushed
• 1/2 tsp chili powder
• 1/2 tsp Ground Cumin
• 1/2 tsp Ground Coriander
• To taste Salt Pepper
• 2 tbsp lemon juice

For the Topping:

• 2 tsp Oil
• 1 tsp chana dal
• 1 tsp urad dal
• 1/2 tsp Crushed Pepper Flakes (optional)
• 2~3 cups Baby Spinach
• To taste salt

Servings: Servings

Instructions

1. Heat the oil in a pressure cooker. Add onions and garlic and cook till the onions turn translucent.
2. Next add the tomatoes, chili powder, ground cumin, ground coriander, salt and pepper. Cook till the tomatoes are mushy.
3. Add lentils and 21/2~3cups of water. Close the lid and cook for 2~3 whistles. Let the pressure come down naturally.
4. Open the lid and whisk the lentils until smooth. If the soup looks too thick, add some water and simmer until heated through.
5. Taste and adjust the seasoning. Stir in the lemon juice.

Make the Topping:

1. Heat oil in a small pan, add the chana dal, urad dal and crushed red pepper flakes. Cook till the dal turns golden. Add the spinach and cook until just wilted, about 3~4 minutes.
2. Serve the soup warm topped with the spinach and Enjoy!!

Share this Recipe

Powered byWP Ultimate Recipe