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Red Lentil Soup, Dal Style
From Smitten Kitchen Everyday
Servings: 4
  • Soup:
  • 3 T neutral oil
  • 1 large onion, minced
  • 1½ T minced ginger (40 g)
  • 2 garlic cloves, minced
  • 1 fresh hot green chile pepper, minced, or 1/2 t ground cayenne
  • 1/4 t turmeric
  • 1½ t ground cumin
  • 1 t ground coriander
  • 2 t kosher salt, or more to taste
  • 1/2 cup chopped fresh or canned tomatoes
  • 1 large carrot, diced (just shy of 1 cup)
  • 6 cups water
  • 1 cup (210 g) red lentils
  • to Finish:
  • 3 T canola oil or ghee
  • 1½ t mustard seeds
  • handful of chopped cilantro
  • squeeze of lemon juice
  1. Heat the neutral oil until shimmering in a large pot, medium high heat, then add onion, ginger, garlic, and fresh chile, and cook, stirring, until browned, about 5 min
  2. turn the heat down and add spices and salt. Cook for a minute or two, add tomatoes and carrot. Cook for a minute, add water and lentils. Bring to simmer, partially cover, and cook for 25-30 min until lentils and carrot are soft. Adjust seasonings, blend a bit if you like.
  3. In a small skillet, heat canola oil or ghee over high heat. Add mustard seeds and cover the pot with a lid or spatter screen. When the seeds stop popping, immediately pour the oil over the soup. And lemon and cilantro.
  • Can also add cumin to finishing