Dhal Soup (Lentil soup) Recipe


  • 1 cup red lentils
  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon chili powder
  • 4 cups water
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup frozen peas
  • Salt, to taste


  1. Rinse the lentils in a fine-mesh strainer and set aside.
  2. Heat the oil in a large saucepan over medium heat. Add the onion and cumin seeds and cook until the onion is softened and lightly browned, about 5 minutes.
  3. Add the ground coriander, turmeric, ground cumin, ginger, cinnamon, and chili powder and cook for 1 minute, stirring constantly.
  4. Add the water, lentils, tomatoes, and peas to the saucepan and bring to a boil. Reduce the heat to low and simmer until the lentils are tender, about 20 minutes.
  5. Season with salt to taste and serve.


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