Indian Lentil Soup
Looking for a wholesome, protein-packed meal that warms the soul? Indian Lentil Soup, also known as Dal Soup, is the perfect blend of comforting flavors and nutrient-rich ingredients. Infused with warming spices, fresh spinach, and a hint of citrus, this soup is not just delicious but also incredibly nourishing. Whether you’re enjoying it as a standalone meal or pairing it with rice or flatbread, this dal soup is a must-try!
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Ingredients
- 1 cup Toor Dal split pigeon peas
- 4 cups Water
- 1 tsp Ginger grated
- 3 Garlic Cloves minced
- 1 Onion small-sized, finely chopped
- 1 Tomato medium-sized, chopped
- 1 cup Spinach chopped
- 1 tsp Cumin Seeds
- 1 tsp Cumin Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Black Pepper
- 1 tbsp Hemp Seeds
- 1 tbsp Lemon Juice
- 1 tbsp Fresh Cilantro chopped
- 1 tbsp Olive Oil
- Salt to taste
Instructions
Cook the Lentils
- Rinse the toor dal thoroughly and soak it for 15-20 minutes.
- In a pot, add dal and water. Bring to a boil and skim off any foam.
- Reduce heat, cover, and simmer for 20-25 minutes until dal is soft.
Prepare the Tempering (Tadka)
- In a separate pan, heat olive oil or ghee over medium heat.
- Add cumin seeds and let them splutter.
- Stir in minced garlic, grated ginger, and chopped onion. Sauté until golden brown.
- Add chopped tomato, cumin powder, coriander powder, turmeric, and black pepper. Cook until tomatoes are soft and the spices are fragrant.
Combine & Simmer
- Pour the tempering mixture into the cooked lentils and stir well.
- Add chopped spinach and hemp seeds, then let the soup simmer for 5 minutes.
- Adjust the consistency by adding more water if needed and season with salt to taste.
Finish & Serve
- Turn off the heat and stir in fresh lemon juice and chopped cilantro.
- Serve hot with rice, roti, or enjoy as a light, nourishing soup.