This easy spicy dahl is my go to soup for a quick and filling dinner that’s also packed with protein! It’s savory, has a hint of curry, and doesn’t feel heavy. This soup is so hearty that it only needs a couple of side dishes to make it a full meal. Delicious!
About This Recipe
I started making dahl soup ages ago but fell in love with this particular one because it’s so perfectly balanced (savory, earthy, spicy). The addition of red wine vinegar also makes a big difference! It adds depth of flavor and enhances all of the other lovely flavors of the spices and mirepoix. This soup has become part of my meal rotation because of how easy it is to make and that it can be served in only 35 minutes from start to finish.
Table of contents
Ingredients Needed
- Aromatics: Garlic, ginger, onion, and celery are cooked in olive oil to bring out some sweetness, a little heat, and a lovely aroma.
- Red lentils: Red lentils cook faster than regular lentils and have a smoother texture which gives the soup a potage-like texture.
- Water: No need for broth in this recipe! Good old water is all that’s needed to boil the ingredients.
- Spices: The mixture of ground spices – cumin, cinnamon, cardamom, and cayenne pepper – infuses this dahl soup with plenty of warmth, a little heat and sweetness, and some floral notes.
- Red wine vinegar: The vinegar is added in the end to give the soup a boost of flavor and some brightness.
- Salt: Salt is needed to bring the flavors of the soup base together since no broth is being used.
How To Make It
Scroll down to the recipe page for the full recipe.
- Start by sauteing the garlic, ginger, onion, and celery in a large cooking pot. These ingredients will be the mirepoix for this soup.
- Stir in the lentils to warm them up and mix them with the other ingredients.
- Add the water, spices, and salt, and bring the soup to a boil. Cook it for about 20 minutes, until the lentils and vegetables are tender.
- Turn the heat off and add the vinegar. Taste the soup and season with salt and pepper if needed. Enjoy!
To Rinse Or Not To Rinse Lentils
Some recipes call for lentils to be rinsed before they can be used, while others, like this recipe, doesn’t. Does it matter? I personally think it depends on the brand you purchase. For example, the red lentils I purchase here in Japan have obviously been picked through and washed thoroughly since they are sold in smaller bags and are beautiful to look at (I cannot find a single broken one!).
Here is what I think: Look at your bag and if it looks like there is debris and lots of broken lentils, give them a good rinse. This will prevent the water from getting foamy from having too much starch in it. If the lentils you have purchased look clean and whole (no broken bits), they probably don’t need a rinse.
Adjusting The Flavors
Here are some quick ways to adjust the flavor of this soup to perfect match your palate.
- More heat: Increase the amount of cayenne pepper by 1/2 teaspoon. Or add 1 to 2 chopped Thai chilis, or 1 chopped jalapeno pepper.
- More sweetness: Add 1 to 2 tablespoons of tomato paste, or 1 square of Japanese curry roux.
- More curry-like: Add 1 square of Japanese curry roux, or 1 teaspoon garam masala powder.
- Extra nutty: Add 1 to 2 teaspoons toasted sesame oil right at the end, when the heat has been turned off.
- A little smoky: Add 1/2 teaspoon of smoked paprika or gochugaru powder. Add more (if needed) until you are satisfied with the smoke level.
Frequently Asked Questions
Yes you can but keep in mind that the texture of the soup will be different. Yellow lentils will yield a smooth texture, slightly firmer than red lentils. Green and brown lentils are much firmer so they will need longer to cook and will not get mushy. So your soup will be more like a regular lentil soup than a dahl, which has a smooth consistency.
Most likely, your lentils are either too old (they have lost all of their moisture), or the water you are using from the tap is too hard. The minerals found in hard water can prevent the lentils from absorbing water and make them hard to cook. If that’s the case, use bottled or filtered water.
Dried lentils have a very long shelf life. They can keep for up to 3 years if they are kept in a cool, dry, and dark place. But to get the best quality out of them it’s recommended that they be used within a year.
Storage & Reheating
Refrigerator: Let the soup cool to room temperature first and transfer it to a storage container. Refrigerate for up to 5 days.
Freezer: Let the soup cool to room temperature first and transfer it to airtight storage containers. I like to save soups and stews in individual serving containers so I don’t have to thaw a big batch if I only need enough for 1 or 2 people. I also like to use airtight storage bags to save space in the freezer. Take as much air out of the bags before sealing them. Freeze for up to 6 weeks.
Reheat: To reheat frozen soup, place the frozen container in the fridge and let it thaw overnight. Reheat in the microwave for 1 to 2 minutes on high, or in a pot over medium heat for a few minutes.
Best Sides To Serve With This Lentil Soup
As I previously mentioned, this soup is quite filling so it only needs one or two sides to make it a full meal. I personally like to pair it with simple salads such as a chopped salad with avocado and endives, edamame quinoa salad, or a Japanese coleslaw. Or with colorful sides such as a baked Japanese sweet potato, tuna mayo onigiri, California veggie sandwich, or vegetable spring rolls with dumpling sauce.
Other recipes using beans you might like to try: Vegan shepherd’s pie, slow cooker pinto beans, one pot navy bean soup, Spanish tomato bean stew, edamame with soy and sesame sauce, and sweet red bean paste (anko).
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Print
Spicy Dahl Soup
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 4 to 6 1x
- Category: Soup
- Method: Boiling
- Cuisine: Indian
- Diet: Vegan
Description
This easy spicy dahl is perfect as a quick and filling dinner that’s packed with protein. It’s savory, a little sweet, with floral notes and a hint of curry.
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 tablespoons fresh ginger, peeled and minced
- 1 medium onion, minced
- 1 celery stalk, minced
- 2 cups red lentils
- 7 to 8 cups water
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 tablespoon red wine vinegar
Instructions
- Cook the aromatics: In a large pot over medium high heat, add the olive oil, garlic, ginger, onion, and celery. Saute for 2 to 3 minutes, until the onion is translucent and the ingredients are fragrant.
- Add the lentils: Add the lentils and saute for 1 minute, stirring constantly.
- Add the water and spices: Add the water, ground cumin, ground cinnamon, ground cardamom, cayenne pepper, and salt. Stir and bring the mixture to a boil.
- Cook the soup: Lower the heat to a simmer, cover with a lid and cook for 20 minutes. Check the consistency of the soup – if it’s too thick, add ¼ cup water and stir. Add more water if you prefer the consistency to be thinner.
- Add the vinegar: Turn the heat off and stir in the red wine vinegar.
- Season and serve: Season with salt and pepper and serve with rice or naan bread.
Notes
This soup can be saved in the fridge for up to 5 days in a storage container. It can also be frozen for up to 6 weeks, saved in airtight storage containers or bags.
Nutrition
- Serving Size: 1 serving
- Calories: 398
- Sugar: 1.5g
- Sodium: 349mg
- Fat: 5.9g
- Saturated Fat: 0.9g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 65.6g
- Fiber: 11.6g
- Protein: 23.7g
- Cholesterol: 0mg
