Best Dahl Soup Recipes

Dahl Soup image

Provided by Lakerdog2

Categories Lentil

Time 40m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 garlic cloves, crushed
1 onion, chopped
1/2 teaspoon turmeric
1 teaspoon garam masala
1/4 teaspoon chili powder
1 teaspoon cumin
2 1/4 lbs canned chopped tomatoes, drained
1 cup red lentil
2 teaspoons lemon juice
2 1/2 cups vegetable stock
1 1/4 cups coconut milk
salt and pepper
cilantro, chopped, to garnish

Steps:

Cook onion and garlic in butter for 2-3 minutes. Add all spices and cook for 30 more seconds.
Stir in tomatoes, red lentils, lemon juice, stock and coconut milk. Bring to a boil.
Reduce heat and simmer for 25-30 minutes, or until lentils are tender and cooked.
Season to taste, garnish with cilantro.

Dahl Soup - Fijian Indian Version image

Provided by Kiwi Kathy

Categories Asian

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup yellow split peas
6 cups water
1 teaspoon turmeric
1 teaspoon salt (to taste)
1/2 onion, finely chopped
2 garlic cloves
1 -2 teaspoon mustard seeds, black if available
1 teaspoon chili powder (to taste)
1 tablespoon oil or 1 tablespoon ghee
coriander, fresh chopped

Steps:

Place yellow split peas, water, turmeric and salt into largish saucepan and bring to boil.
Turn down heat once boiling and simmer until peas are tender. About 45 - 60 minutes.
Meanwhile, heat ghee or oil and gently fry onion and garlic until slightly brown.
Add mustard seeds and chilli powder and fry a further 2 - 3 minutes.
Add onion mixture to soup.
Garnish with chopped coriander and serve with roti bread or poppadoms.
Optional: A skinned, finely chopped tomato can also be added to soup when serving.
Enjoy!

Nutrition Facts : Calories 212.1, Fat 4.3, SaturatedFat 0.6, Sodium 611.6, Carbohydrate 32.4, Fiber 13.2, Sugar 4.6, Protein 12.6

Dahl Soup (Nepal-Style Creamy Lentil Soup) image

Provided by Vickie Parks

Time 45m

Number Of Ingredients 17

1 Tbsp sesame oil
1 cup chopped onion
2 clove garlic, finely chopped
2 cups vegetable broth
1 (15-oz) can(s) diced tomatoes (undrained)
1 (13-oz) can(s) light coconut milk
1 cup lentils (red or yellow work equally well)
2 tsp finely chopped ginger (or 1 1/2 tsp ground ginger)
1 tsp ground cumin
1 tsp coriander
1 tsp turmeric
1 tsp salt
1/4 tsp cardamom
1/4 tsp ground cinnamon
1 pinch cayenne pepper
1 medium lemon, juiced
1 cup fresh cilantro, chopped (amount is approximate)

Steps:

1. Heat oil in a large stockpot over medium-high heat. Add onions and garlic, and sauté for about 6 minutes, stirring frequently, or until the onions are soft and starting to caramelize.
2. Add all remaining ingredients (except lemon and cilantro). Let the mixture almost reach a boil. Reduce heat, cover pot, and let simmer 20 to 30 minutes or until lentils are tender.
3. Remove pot from heat, and stir in 3/4 cup of the cilantro. Squeeze lemon halves into the pot, and stir. Ladle into serving bowls, and garnish each serving with remaining cilantro, and serve immediately.

DAHL (LENTIL) SOUP image

Yield 3-4 servings

Number Of Ingredients 13

1 cup yellow lentils
2-3 tsp turmeric powder
2-3 tsp curry powder
Salt and pepper
5 cups chicken stock
1 tbsp butter
½ cup onion, chopped
½ cup carrot, diced
½ cup celery, diced
2 tbsp vegetable oil
4 garlic cloves, sliced
Tomato, diced (for garnish)
Cilantro, chopped (for garnish)

Steps:

Bring lentils and 3 cups stock to a boil in a medium saucepan. Simmer until lentils are mushy, about 10-30 minutes (varies with type of lentil). Pulverize lentils with potato masher. In a skillet, melt the butter. Add onion, carrot and celery. Saute until tender. Add sautéed vegetables, remaining stock, and spices to the lentils. Simmer for 5-10 minutes. Add the tarka: In a small skillet, heat vegetable oil over medium heat. Add sliced garlic, sauté until garlic is brown. Carefully stir into soup. Garnish soup with tomato and cilantro.