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.
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.
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Indian Red Lentil Soup
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian, Gluten-Free
Description
Warm up with this hearty, spiced red lentil soup. Perfect for a chilly evening, its quick to make and packed with flavor.
Ingredients
- 1 tbsp Oil
- 1 cups (237 ml) Red Lentils (Masoor Dal)
- 1 Medium Onion (finely chopped)
- 2 Medium Tomatoes (chopped)
- 2 Garlic Cloves (crushed)
- 0.5 tsp chili powder
- 0.5 tsp Ground Cumin
- 0.5 tsp Ground Coriander
- Salt Pepper
- 2 tbsp lemon juice
- 2 tsp Oil
- 1 tsp chana dal
- 1 tsp urad dal
- 0.5 tsp Crushed Pepper Flakes (optional)
- 2~3 cups (473~710 ml) Baby Spinach
- salt
Instructions
- Heat the oil in a pressure cooker.
- Add onions and garlic and cook until the onions turn translucent.
- Add the tomatoes, chili powder, ground cumin, ground coriander, salt, and pepper. Cook until the tomatoes are mushy.
- Add lentils and 2 1/2–3 cups 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 until the dal turns golden.
- Add the spinach and cook until just wilted, about 3–4 minutes.
- Serve the soup warm topped with the spinach.
Notes
- For a richer flavor, sauté the onions and garlic for a longer time, until deeply caramelized.
- If you don’t have a pressure cooker, simmer the lentils in a pot on the stovetop for about 20-25 minutes, or until tender.
- Leftover soup can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 40
- Fiber: 10
- Protein: 15
Find it online: https://honestcooking.com/indian-red-lentil-soup/
Frequently Asked Questions
Can I substitute the red lentils with another type of lentil in this soup?
While you can use other lentils, red lentils are preferred for their quick cooking time and creamy texture. Green or brown lentils will take longer to cook and may not yield the same consistency.
What type of rice should I use to top my Indian Red Lentil Soup?
You can use any type of rice, but basmati rice is particularly popular for its fragrance and fluffy texture, which pairs well with the soup.
Is the tempering with chana and urad dal necessary for this recipe?
The tempering adds a crunchy texture and enhances the flavor, but if you prefer a simpler version, you can skip it and still enjoy a hearty soup.
