Dals or lentil soups are part of regular main course meals in India. Thick, dilute, spicy or light- they taste delicious in any form and are generally a very rich source of vegetarian protein. Here we have probably the simplest and most common of all Dal recipes- Masoor Dal or the Red Lentil Soup. It comes in both spicy and non-spicy forms– we have the spicier version here. Vegetables such as tomato and potato can be added to add depth to the taste. 

Indian Red Lentil Soup: Facts

Servings: 4
Cuisine: Indian
Type: Soup
Preparation time: 15 min
Cooking time: 30 min
Total time: 45 min
Calories: 60 Calories per serving

Indian Red Lentil Soup: Ingredients

1. Red lentils, rinsed, 1 cup
2. vegetable oil, 1 tbsp
3. Cumin seeds, ½ tbsp
4. Cinnamon stick, 1 (2-inch) 
5. Red onion, chopped, 1 cup 
6. Green chillies, chopped, 4
7. Garlic cloves, minced, 4
8. Potato, small cubed, 1
9. Finely minced ginger, 1 tbsp
10. Freshly ground turmeric, ½ tbsp
11. Freshly ground cardamom, ½ tbsp
12. Paprika, chopped, ½ tbsp
13. Salt, to taste/ 3/4 teaspoon 
14. Tomato, diced, 1
15. Sugar, 1 tsp
16. Dried red chillies, torn into pieces, 2
17. Butter, 2 small cubes
18. Chopped cilantro leaves for garnish

Indian Red Lentil Soup: Cooking procedure

1. Take a medium-sized saucepan and place the rinsed lentils and cubed potatoes in it. Add about 3 cups of water of room temperature. Boil the lentils for about 25 minutes. Don’t pressure-cook, it kills the taste of lentils

2. Meanwhile, in another burner of the gas stove, heat oil in a skillet on medium flame. Add the dried red chilly pieces, cumin seeds and cinnamon stick.  Cook for 30-40 seconds or until fragrant

3. Add onion, green chillies, garlic and ginger to the skillet. Cook until the onions turn caramel

4. Now add tomatoes, turmeric, cardamom, paprika, salt, and sugar to the skillet. Cook until the tomatoes are mashed juice is extracted. You may want to discard the fried cinnamon stick now from the onion-tomato-spices mixture

5. Drain off any excess water from the boiled lentils. However, if you want your preparation soupy, don’t drain. Pour the onion-tomato-spices mixture into the lentils. Add more salt if needed after tasting

6. Add the butter cubes on the top. Garnish with cilantro 

Masoor Dal or Indian Red Lentil is best enjoyed with Basmati rice or hand-rolled bread (Roti).