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dahl soup (nepal-style creamy lentil soup)

(3 ratings)
Recipe by
Vickie Parks
Renton, WA

This is a delicious creamy lentil soup from Nepal. It's quite flavorful as well as being healthy. There are countless variations of this soup recipe, which differ in the lentils (some use red, some use yellow, etc) and spices used which primarily reflects the region where the recipe originated. It easily adapts to recipe substitutions, so feel free to increase, decrease, omit or add ingredients that suit your taste preferences, with the exception of the lentils, of course. Because what would lentil soup be without lentils?

(3 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For dahl soup (nepal-style creamy lentil soup)

  • 1 Tbsp
    sesame oil
  • 1 cup
    chopped onion
  • 2 clove
    garlic, finely chopped
  • 2 cups
    vegetable broth
  • 1 (15-oz) can
    diced tomatoes (undrained)
  • 1 (13-oz) can
    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
  • 1 tsp
  • 1 tsp
  • 1/4 tsp
  • 1/4 tsp
    ground cinnamon
  • 1 pinch
    cayenne pepper
  • 1 md
    lemon, juiced
  • 1 cup
    fresh cilantro, chopped (amount is approximate)

How To Make dahl soup (nepal-style creamy lentil soup)

  • 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.

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