About my Indian Red lentil soup recipe
This easy red lentil dahl soup is a must try recipe for a flavourful, comforting, and delicious bowl of goodness. Perfect Indian lentil soup for cozy winter evenings or as a convenient meal option on busy days! Tastes so much better than the store bought soup! What sets my easy Dahl soup recipe apart is its simplicity. Whether you opt for the stovetop or a pressure cooker, the process is hassle-free and can be made in one pot. Additionally, you have the flexibility to prepare a large batch and freeze it for later adds convenience to your meal planning. Whether you like it chunky or prefer a smoother consistency, the choice is yours - both variations are equally delightful. Plus, it caters to various dietary preferences, making it suitable for vegans, vegetarians, and those on a gluten-free diet.
Ingredients
Dried Red Lentils (Masoor Dal):Opt for Red split Lentils for this flavorful soup. Rich in protein, iron, fiber, and Vitamin B, these reddish-orange legumes cook quickly. For a variation, consider substituting with Moong dal or Split pea dal, noting the longer cooking time. Fresh Ginger and Garlic:This superfood duo, when fresh, brings warmth and excellent healing properties to the soup. In a time crunch, store-bought ginger garlic paste is a convenient alternative. Onion: Any variety works well, with a preference for white onion or shallots for subtle and optimal flavours. Tomato: I like to add 2 fresh tomatoes, diced instead of canned tomatoes. Alternatively, you can substitute with 2 teaspoon of tomato paste. Spices: Keep it simple yet flavourful. I use Bolst’s mild curry powder as recommended by my chef friend – its simply the best! Coconut Milk: Adds creaminess to the soup. If not following a vegan diet, cream can be used as an alternative. Other Optional Ingredients: Enhance the soup with additional elements such as Lemon Juice, Green or Red Chillies and Fresh coriander based on personal preferences.
How to Make Dahl Soup in Instant Pot? Step by Step
Press Saute and set the time for 6 minutes. Heat oil in the inner pot of the Instant Pot pressure cooker. Add cumin seeds and allow them to splutter. Add chopped onion, ginger and garlic. Sauté for 4-5 minutes over medium heat or until the onions become translucent. Add the red lentils, diced tomato, diced potatoes, carrots, water, curry powder, salt, pepper and water (or vegetable broth). Bring the mixture to a boil and then simmer. Cover and cook for 20 minutes or until the lentils are tender and easily mash between your fingers. Add coconut milk and cook for an additional 5 minutes. At this point, decide whether you prefer a chunky or creamy smooth soup. For a creamy texture, use an immersion blender to process it to a smooth consistency. Turn off the heat, add lemon juice or lime juice, and garnish with fresh coriander. Add the aromatics – onion, ginger and garlic. Sauté for 4 minutes or until the onions become translucent. If it is catching the bottom of the pan, add a splash of water. Add red lentils, tomato, water, curry powder, potato, carrots, salt, and pepper. Secure the lid. Pressure Cook on High for 6 minutes, followed by a Natural Pressure Release. Open the lid, add coconut milk and cook for 2 minutes. If you enjoy it chunky, leave it as it is or pulse it smooth. Finally add juice of lemon, and garnish with fresh cilantro. Enjoy your quick and delicious Instant Pot Dahl Soup!
What pairs well with this Red Lentil Dhal Soup?
While Dal Soup is delightful on its own, the classic combination of Dal and Rice is always a winner. Serve it with steaming basmati rice ,fragrant turmeric pilau rice or naan bread. For an alternative, include a side of toasted baguette, garlic bread, chapatis or flatbread to complement the rich flavours. Enhance your meal with a refreshing kachumber salad and some crispy poppadoms on the side.
Storage: Does the soup keep well in the fridge?
Yes, the dhal soup keeps well in the fridge for up to 4 days. Store it in an airtight container and reheat thoroughly, adding a splash of water if needed. Garnish with fresh cilantro before serving for a delicious meal.. Spinach Dhal soup – Add handful of chopped spinach to the dal along with coconut milk in the recipe. Roasted cauliflower dahl soup– Roast cauliflower in air fryer or oven and add it to the dal. Tarka Daal soup – Add a delicious tarka made with ghee, curry leaves, cumin, mustard seeds and garlic.
Can you freeze Lentil Dahl Soup?
Absolutely! This Dahl soup freezes exceptionally well. Portion the soup into individual containers, label each one, and then freeze them for convenient meals on busy days. To thaw, simply transfer the container from the freezer to the refrigerator the night before serving. Alternatively, you can reheat the frozen dhal soup in the microwave or directly on the stovetop, adding a splash of water or stock as needed to achieve your preferred consistency.
Can you freeze Lentil Dahl Soup?
Absolutely! This Dahl soup freezes exceptionally well. Portion the soup into individual containers, label each one, and then freeze them for convenient meals on busy days. To thaw, simply transfer the container from the freezer to the refrigerator the night before serving. Alternatively, you can reheat the frozen dhal soup in the microwave or directly on the stovetop, adding a splash of water or stock as needed to achieve your preferred consistency.
Have a bag of red lentils -Thinking what else to make?
Transform the bag of lentils to protein packed meals. Make soups, dal, flatbread, or curry! Try my favourite recipes like Tarka red lentil Dahl recipe, Butternut Squash Red Lentil Dahl, Red lentil dahl tortilla soup, Carrot and Red Lentil Soup, and Red Lentil Curry. I love BBC’s Veggie Red Lentil Moussaka and always give it personal twist.
HAVE YOU MADE THIS RECIPE?
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Masoor Dhal soup recipe below
