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Indian Red Lentil Soup

Indian Red Lentil Soup

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Hearty, cozy, meatless. This Indian red lentil soup, also known as Bombay Dal Soup, is made with warming spices that are commonly found in Indian cooking for a perfect meal on a cold day.

Indian Red Lentil Soup

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.

Indian Red Lentil Soup

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.

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Indian Red Lentil Soup

Indian Red Lentil Soup

Hearty, cozy, meatless. This Indian red lentil soup, also known as Bombay Dal Soup, is made with warming spices that are commonly found in Indian cooking for a perfect meal on a cold day.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4 servings

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

Instructions
 

  • 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.

Make the Topping:

  • 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!!

 

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