Can I use other types of lentils instead of red lentils?

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.

My lentils are not getting soft no matter how long I cook them. Why is that?

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.

How long do dried lentils keep for?

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.

Spicy Dahl Soup

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

Units Scale

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

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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