Indian · Dinner
Red Lentil Soup with Fried Spices
Split red lentils simmer with turmeric and onion until they collapse into a thick, spoonable soup, finished with a tarka of ghee-fried cumin seeds, mustard seeds, dried chili and garlic poured on top. Served with steamed basmati rice, the dish carries earthy lentil sweetness against sharp, sizzled aromatics.
$2
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
481Calories
21.4gProtein
11.8gFat
75.3gCarbs
3.2gSugar
13.5gFiber
730mgSodium
31mgChol
5.9gSat Fat
760mgPotassium
75mgCalcium
6.4mgIron
0mcgVitamin B12
8mgVitamin C
vegetarian
low-cholesterol
high-fiber
spice-route
all-time-classics
vegan
Instructions
1
Prep
Rinse the split red lentils in a fine sieve under cold running water until the water runs clear, then drain.
2
Simmer
Combine the lentils, water, turmeric and salt in a saucepan over medium-high heat; bring to a boil, then reduce to medium-low and simmer uncovered 20–25 minutes until the lentils collapse into a thick soup.
3
Bloom
Heat the ghee in a small skillet over medium heat until it shimmers, then add the cumin seeds and mustard seeds; fry 30–45 seconds until the mustard seeds pop and the cumin turns fragrant and darker.
4
Fry
Add the sliced garlic and torn dried chili to the skillet; fry over medium heat 45–60 seconds until the garlic turns light golden at the edges, watching closely.
5
Build
Pour the fried spice mixture, oil and all, over the lentils and stir once to swirl it through without fully mixing.
6
Plate
Ladle the dal into a bowl, scatter chopped cilantro on top and serve with the basmati rice alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup300g split red lentils (masoor dal)
- 3 cups720ml water
- 1/21/2 teaspoon turmeric
- 1/21/2 teaspoon salt, plus more to taste
- 22 tablespoon (28g) ghee
- 11 teaspoon cumin seeds
- 1/21/2 teaspoon mustard seeds
- 4 cloves4 cloves garlic
- 22 dried red chili
- 44 tablespoons (16g) fresh cilantro
