Vegetarian Indian Dal Soup

Warm your soul with this rich and aromatic Vegetarian Indian Dal Soup, a comforting one-pot meal brimming with bold spices and wholesome ingredients. This protein-packed recipe combines tender red lentils and yellow split peas, simmered to perfection with fragrant garlic, fresh ginger, and earthy cumin. Enhanced with a medley of vibrant spices—turmeric, coriander, and a hint of red chili—this dal soup bursts with authentic Indian flavors. A touch of fresh cilantro and a squeeze of tangy lemon juice add a bright, refreshing finish to this hearty dish. Ready in under an hour, this vegan-friendly soup is perfect as a nourishing weeknight dinner or as a flavorful appetizer. Serve it hot with warm naan or basmati rice for an irresistible taste of India! Perfect for those seeking vegetarian comfort food or easy gluten-free recipes.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 cup red lentils
• 0.5 cup yellow split peas
• 6 cups water
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 large tomato, chopped
• 1.5 teaspoons salt
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the red lentils and yellow split peas under cold water until the water runs clear.

Step 2

In a large pot, combine the rinsed lentils, split peas, and 6 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the lentils and peas are tender.

Step 3

While the lentils are cooking, heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for 5 minutes until it becomes translucent.

Step 4

Add the minced garlic, grated ginger, and cumin seeds to the onions. Sauté for another 2 minutes until the garlic is fragrant.

Step 5

Stir in the coriander powder, turmeric powder, and red chili powder, allowing the spices to coat the onions, garlic, and ginger evenly.

Step 6

Add the chopped tomato to the pan, and cook for 5 minutes, stirring occasionally, until the tomato softens and starts to break down.

Step 7

Once the lentils and peas are cooked, add the spiced onion mixture to the pot, along with the salt. Stir well to combine all ingredients.

Step 8

Simmer the soup for an additional 5 minutes on low heat to allow the flavors to meld together.

Step 9

Before serving, stir in the chopped cilantro and lemon juice.

Step 10

Serve the dal soup hot, garnished with additional cilantro if desired. Enjoy!

Nutrition Facts

Serving size	(2161.2g)

Amount per serving	% Daily Value*
Calories	936.5

Total Fat 30.7g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 3656.2mg	0%
Total Carbohydrate 130.8g	0%
Dietary Fiber 49.7g	0%
Total Sugars 22.2g
Protein 48.1g	0%

Vitamin D 0IU	0%
Calcium 313.6mg	0%
Iron 17.4mg	0%
Potassium 2624.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.9%

Protein: 19.4%

Carbs: 52.7%