dahl soup (nepal-style creamy lentil soup)

Name: Dahl Soup (Nepal-Style Creamy Lentil Soup)
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tablespoon(s) sesame oil; 1 cup - chopped onion; 2 clove(s) 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 teaspoon(s) finely chopped ginger (or 1 1/2 tsp ground ginger); 1 teaspoon(s) ground cumin; 1 teaspoon(s) coriander; 1 teaspoon(s) turmeric; 1 teaspoon(s) salt; 1/4 teaspoon(s) cardamom; 1/4 teaspoon(s) ground cinnamon; 1 pinch - cayenne pepper; 1 medium lemon, juiced; 1 cup - fresh cilantro, chopped (amount is approximate)

(3 RATINGS)

16 Pinches 2 Photos

Vickie Parks

Renton, WA

Updated on Jun 23, 2017

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?

Rate

prep time 10 Min

cook time 35 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 tablespoon sesame oil
1 cup - chopped onion
2 cloves 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 teaspoons finely chopped ginger (or 1 1/2 tsp ground ginger)
1 teaspoon ground cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon cardamom
1/4 teaspoon ground cinnamon
1 pinch - cayenne pepper
1 medium lemon, juiced
1 cup - fresh cilantro, chopped (amount is approximate)

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

Step 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.

Step 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.
Step 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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