Easy Lentil Dahl Soup Recipe
Warm and comforting, Indian Lentil Dahl Soup is great for winter nights. Seasoned with Indian spices and lots of garlic it packs a punch of flavor.
Servings 3
Calories 520kcal
Equipment
- Large pot
- wooden spoon
Ingredients
- 1 cup dry brown lentils or dry red lentils
- 4 tablespoons oil
- 8 cloves garlic minced
- 1 medium onion chopped
- 1 bay leaf
- 1 star anise
- 2 inch stick of cinnamon
- 1 green chili slit in half
- salt to taste
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 2 cups water or vegetable stock
- ¼ cup fresh cilantro chopped or parsley
- ¼ teaspoon cumin seeds
- ½ teaspoon black peppercorns whole
- 1 teaspoon ground cumin
- 2 large tomatoes chopped
- 1 teaspoon ghee (clarified butter) or olive oil
- 5 cloves garlic whole
- 2 eggs boiled and halved
Instructions
- Soak the lentils in a bowl for 2-3 hours.
- In a large pot, heat oil and add the chopped garlic, and fry for 1-2 minutes on low heat.
- Next, add the cumin seeds, chopped yellow onions, bay leaf, star anise, cinnamon stick, green chili, salt, turmeric, chili powder, black pepper, and ground cumin.
- Cook until the mixture is fragrant- around 1 minute.
- Add the chopped tomatoes and sauté until they become soft.
- Add the lentils along with 2 cups of water and stir to combine.
- Cover the pot and let the mixture simmer for 15 to 20 minutes or until the lentils become soft.
- Meanwhile, crush the whole garlic cloves with the side of your knife, and fry them in the ghee in a pan, until they are golden.
- Ladle the soup into individual bowls and garnish with cilantro, halved boiled eggs, and the garlic fried in ghee.
- Serve this soup piping hot!
Nutrition
Calories: 520kcal | Carbohydrates: 54g | Protein: 23g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 127mg | Potassium: 1114mg | Fiber: 23g | Sugar: 7g | Vitamin A: 1503IU | Vitamin C: 29mg | Calcium: 126mg | Iron: 7mg