Red Lentil Soup

This classic soup is given an Indian twist by adding chilies, cumin and cilantro. Serve with Naan for a refreshing start to a meal.

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Serves 2-4

  • 1 cup red lentils (Masoor Dal)
  • 1 medium onion, finely chopped
  • 2 medium Tomatoes, chopped
  • 4 garlic cloves, crushed
  • 1 tbsp ginger paste
  • ½ tsp chili powder
  • ½ tsp chili powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 2 green chilies
  • salt to taste
  • 2 tbsp lemon juice
  • 5 tbsp fresh cilantro chopped
  • 4 cups water

How to make Red Lentil Soup:

  1. Add lentils and 3 cups of water. Close the lid and cook for 23 whistles. Let the pressure come down naturally.
  2. Heat the oil in a pan. Add onions and garlic and cook till the onions turn translucent.
  3. Next add the tomatoes, chili powder, ground cumin, ground coriander, salt and pepper. Cook till the tomatoes are mushy.
  4. Open the lid of the pressure cooker. Transfer cooked lentil to the pan. Mix with tomatoes and spices mixture. Add 1 cup of water and cook on low-medum heat for 10 minutes. If the soup looks too thick, add some more water and simmer until heated through.
  5. Taste and adjust the seasoning. Serve hot with rice or Indian bread.

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