*This post may contain affiliate links. Thank you for your support.
This Indian Lentil Soup Recipe with red lentils and coconut milk is especially satisfying and protein-rich! Dal Soup is more than just a soup; it’s a warming hug in a bowl! Perfect for those chilly evenings or when you need a little pick-me-up.
Table of Contents
Indian Lentil Soup is a twist on this classic Indian Red Lentil Dal recipe! Imagine it as a flavorful Indian Dal in soup form! It’s satisfying, vegan, and protein-rich. Perfect for a light meal that still leaves you feeling full.
In winter, a bowl of this Dal Soup is incredibly warming and comforting. Thanks to the fresh ginger and Indian spices, it warms from the inside and is a real immune booster! The coconut milk makes it especially creamy and mild. A splash of lime juice adds freshness.
Plus, this Indian Red Lentil Soup is packed with plant-based proteins and fiber, mainly thanks to the red lentils. 100g of lentils contain 24g of protein and 17g of fiber.
Why You’ll Love This Soup
You can serve this Indian Lentil Soup as an appetizer or a light main course. Best in a large bowl, garnished with fresh cilantro, and served with warm Naan bread! If you like, add a dollop of dairy-free yogurt on top.
Note: I like Dal Soup with a slight bite. For this, I only blend it briefly. If you prefer a less chunky consistency, blend it until completely smooth. If you love a good bite, don’t blend it at all!
Ingredients
See recipe card for quantities.
👩🍳 Visual Step-by-Step Guide
Here’s a visual guide with step-by-step pictures to ensure success on your first try. This is especially recommended for cooking beginners. → Also, check out the recipe video to see in less than a minute how easy it is! 🤓
- Rinse the Red Lentils in a sieve under running cold water.
- Heat Olive Oil in a large pot. Add Carrots, Onion, Garlic, Ginger, Cumin, Coriander, and Turmeric and sauté over medium heat, stirring occasionally, for 5 minutes.
- Stir in Red Lentils and Chopped Tomatoes.
- Deglaze with Vegetable Broth and Coconut Milk. Simmer with a closed lid for 20 minutes on low heat.
- Blend briefly with an immersion blender! → I only pulse a few times, so the soup still has some bite. But feel free to blend it until completely smooth!
- Return the soup to the pot, and season with lime juice, salt, and pepper.
- Serve in a bowl and garnish with cilantro. Pairs well with warm Naan bread!
Variations
- Extra Vegetables – you can add diced celeriac to this soup for extra flavor and vitamins. Simply sauté it with the onion and carrot. You can also add fresh spinach or kale, add them in the last 5 minutes to cook with the soup.
- Fresh Tomatoes – feel free to use fresh, ripe chopped tomatoes instead of the canned version.
- Yellow Lentil Soup – use yellow lentils instead of red lentils.
- Spicy – season to taste with chili powder, red pepper flakes, or cayenne pepper.
- Spices – add some of those spices for extra flavor: curry powder, garam masala, or ground cinnamon.
FAQs
🫙 Storage & Freezing Instructions
How long can I store the soup? You can refrigerate leftovers in an airtight container for 3-4 days.
How do I reheat soup? You can put it in the microwave for a few minutes or heat it in a pot on the stove over medium heat. The soup may thicken slightly in the fridge, but it usually liquefies again when warmed up. If it’s still too thick, add some extra water if needed.
Can I freeze the soup? Yes, you can freeze it in a freezer bag for up to 3 months. Thaw it directly in a pot over medium heat.
More Red Lentil Recipes
If you make this recipe, I’d love for you to give it a star rating ★ below.
Please follow me on Instagram, Pinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support!
📖 Recipe
Indian Lentil Soup (Dal Soup)
Click on the stars to leave a vote!
Ingredients
- 2 tbsp olive oil
- 2 carrots cubed
- 1 onion minced
- 3 cloves garlic minced
- 2 inch piece ginger minced (2 tbsp)
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 cup (200 g) dried red lentils
- 1 x 14 oz can (400 g) canned diced tomatoes
- 1 cup (250 g) coconut milk
- 3 cups (750 ml) vegetable broth
- ½ lime only juice
- ¼ tsp salt
- ¼ tsp pepper
- some fresh cilantro to garnish
Instructions
- Rinse red lentils in a sieve under running cold water.
- Heat olive oil in a large pot. Add carrots, onion, garlic, ginger, cumin, coriander, and turmeric and sauté over medium heat, stirring occasionally, for 5 minutes.
- Stir in red lentils and chopped tomatoes.
- Deglaze with vegetable broth and coconut milk. Simmer with a closed lid for 20 minutes on low heat.
- Blend briefly with an immersion blender! → I only pulse a few times, so the soup still has some bite. But feel free to blend it until completely smooth!
- Return the soup to the pot, and season with lime juice, salt, and pepper.
- Serve in a bowl and garnish with cilantro. Pairs well with warm Naan bread!
Notes
- Optional Spices: Feel free to season the soup with cayenne pepper, garam masala, or curry powder.
- Make-Ahead: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Reheat with a splash of water in a small pot or the microwave.
