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.
| Servings | Prep Time |
| 4 Servings | 5 minutes |
| Cook Time |
| 20 minutes |
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Indian style Red Lentil Soup that is hearty and delicious with the addition of warm Indian spices. Perfect dish for the chilly fall weather.
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- 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
- 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
- Heat the oil in a pressure cooker. Add onions and garlic and cook till the onions turn translucent.
- Next add the tomatoes, chili powder, ground cumin, ground coriander, salt and pepper. Cook till the tomatoes are mushy.
- Add lentils and 21/2~3cups of water. Close the lid and cook for 2~3 whistles. Let the pressure come down naturally.
- Open the lid and whisk the lentils until smooth. If the soup looks too thick, add some water and simmer until heated through.
- Taste and adjust the seasoning. Stir in the lemon juice.
- 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.
- Serve the soup warm topped with the spinach and Enjoy!!
Vaishali
Very interesting way to serve the regular daal . The spinach and rice give a fine colour to the soup , the Chana and urad dal sound excellent for the crunch . Awesome pick .
Mayuri Patel
An interesting way to serve masoor dal. I like how just a little bit of rice and spinach are added to make it into a filling and wholesome meal.
Priya Suresh
Excellent dal coup and love how you have presented this soup with rice and spinach on it, comforting soup definitely.
Sandhya Ramakrishnan
I personally live the flavor of masoor dal and use it very often. Love the Indian flavored dal/soup. I like adding a layer of flavor by using the spinach as a topping.
Harini
Love the soup and the spinach layer on top is a brilliant variation to the regular soups.
Veena
I make masoor dal soup in a slightly different way and I didn’t know it had this name. Beautifully shot