Red Lentil Dahl Soup (Easy Weeknight)

Why You’ll Love Red Lentil Dahl Soup (Easy Weeknight) Recipe

This red lentil dahl soup is ideal for busy evenings when you want something hearty without a lot of effort. It’s naturally vegetarian, budget-friendly, and packed with plant-based protein. The spices add warmth without being overpowering, making it approachable for the whole family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. Rinse the red lentils under cold water until the water runs clear, then set aside.

2. Heat olive oil in a large pot over medium heat.

3. Add the diced onion and cook until soft and translucent.

4. Stir in the garlic, ginger, turmeric, cumin, and coriander. Cook for about 1 minute until fragrant.

5. Add the rinsed lentils, vegetable broth, and diced tomatoes.

6. Bring the mixture to a boil, then reduce the heat to low.

7. Simmer for about 20 minutes, stirring occasionally, until the lentils are tender.

8. Season with salt to taste.

9. Serve hot, garnished with fresh cilantro.

Servings and timing

This recipe yields 4 servings.

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

Variations

• Add coconut milk for a creamier, richer soup.

• Stir in spinach or kale during the last few minutes of cooking.

• Increase or decrease the spices to suit your taste.

• Add a pinch of chili flakes for gentle heat.

• Serve over rice for a more filling meal.

Storage/Reheating

Store leftover dahl soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of water or broth if the soup thickens. It can also be reheated in the microwave.

FAQs

What are red lentils?

Red lentils are split lentils that cook quickly and break down into a creamy texture, making them ideal for soups and dahl.

Do I need to soak red lentils?

No soaking is required. Just rinse them before cooking.

Can I make this soup vegan?

Yes, the recipe is naturally vegan as written.

Is this soup spicy?

It is mildly spiced and more warming than hot. You can adjust the spices to your preference.

Can I freeze red lentil dahl soup?

Yes, it freezes well for up to 2 months in an airtight container.

What can I serve with this soup?

It pairs well with rice, naan, or crusty bread.

Can I use canned lentils instead?

Red lentils are best for this recipe, as canned lentils won’t break down the same way.

How can I make it thicker?

Simmer longer or mash some of the lentils with a spoon for a thicker texture.

Can I add other vegetables?

Yes, carrots, sweet potatoes, or cauliflower work well in this soup.

How do I balance the flavors?

Adjust salt and spices at the end of cooking, and add a squeeze of lemon if needed.

Conclusion

This easy red lentil dahl soup is a reliable weeknight favorite that delivers comfort, nutrition, and flavor in just 35 minutes. Simple to make and easy to customize, it’s a recipe you’ll come back to whenever you need a satisfying, wholesome meal.