Lentil Soup | Dal Soup | Lentil Soup

An easy and healthy filling soup recipe made with different types of lentils, vegetables, and spices. It's a protein-rich soup that's not just limited to a starter or appetizer, but can also be served as a complete meal.

• Preparation time – 5 minutes
• Cooking time – 20 minutes
• Servings – 3

Ingredients -

• 3 tablespoons of masoor dal
• 3 tablespoons of moong dal
• 2 tablespoons of toor dal
• 1 pinch of ginger
• 2 cloves of garlic
• 1 tomato (chopped)
• 1 carrot (chopped)
• ¼ teaspoon of turmeric
• 1 teaspoon of cumin seeds
• ½ teaspoon of asafoetida (hing).
• ½ teaspoon of salt
• 2 cups of water
• 1 teaspoon of butter
• ½ teaspoon of ground pepper
• 1½ cups water (adjust consistency)
• 2 tablespoons cilantro (finely chopped)

Instructions -

• First, in a bowl take 3 tablespoons of masoor dal, 3 tablespoons of moong dal and 2 tablespoons of toor dal.
• rinse well and soak for 30 minutes.
• Now transfer the soaked dal to a pressure cooker.
• Add 1 inch of ginger, 2 cloves of garlic, ¼ teaspoon of turmeric, ½ teaspoon of salt and 2 cups of water.
• cover and pressure cook for 2 whistles over medium heat.
• Once the pressure is released, cool completely and transfer to the blender.
• mix until you get a smooth paste.
• Stir-fry the vegetables for 2 minutes until softened and add to the dal paste.
• In a large pan heat 1 tablespoon of ghee, add 1 teaspoon of cumin and a pinch of asafoetida (hing).
• Add ½ teaspoon of ground pepper and 1½ cups of water, adjusting the consistency as needed.
• Mix well and simmer for 5 minutes or until the flavors are well absorbed.
• Finally, add 2 tablespoons of cilantro and the dal soup is ready to serve.

An easy and healthy filling soup recipe made with different types of lentils, vegetables, and spices. It is a protein-rich soup, which is not just limited to the starter or appetizer section and can also be served as a full meal.

• Prep time – 5 mins
• Cook time – 20 mins
• Servings – 3

Ingredients –

• 3 tbsp masoor dal
• 3 tbsp moong dal
• 2 tbsp toor dal
• 1 inch ginger
• 2 clove garlic
• 1 tomato (chopped)
• 1 carrot (chopped)
• ¼ tsp turmeric
• 1 tsp cumin seeds
• ½ tsp asafoetida (hing).
• ½ tsp salt
•  2 cups water
• 1 tsp ghee
•  ½ tsp pepper powder
• 1½ cup water (adjust consistency)
•  2 tbsp coriander (finely chopped)

Instructions -

• Firstly, in a bowl take 3 tbsp masoor dal, 3 tbsp moong dal and 2 tbsp toor dal.
• rinse well and soak for 30 minutes.
• Now transfer the soaked dal to a pressure cooker.
• add 1 inch ginger, 2 clove garlic, ¼ tsp turmeric, ½ tsp salt and 2 cup water.
• cover and pressure cook for 2 whistles on medium flame.
• Once the pressure releases, cool completely and transfer to the blender.
• blend to smooth paste.
• sauté the veggies for 2 minutes until it gets softened and take to dal paste.
• in a large pan heat 1 tbsp ghee, add 1 tsp cumin and a pinch asafoetida (hing).
• add ½ tsp pepper powder and 1½ cup water. adjusting consistency as required.
• Mix well and simmer for 5 minutes or until the flavors are well absorbed.
• Finally, add 2 tbsp coriander and dal soup is ready to serve.