Description
A quick and easy red lentil dahl soup for a satisfying weeknight meal.
Ingredients
Scale
- 1 cup red lentils
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse the lentils and set aside.
- Heat olive oil in a pot over medium heat.
- Add diced onion and cook until soft.
- Stir in garlic, ginger, turmeric, cumin, and coriander. Cook for 1 minute.
- Add lentils, vegetable broth, and diced tomatoes. Bring to a boil.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
- Season with salt and garnish with cilantro before serving.
Notes
- Adjust spices to taste.
- You can add coconut milk for a creamier texture.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg