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Indian Lentil Soup is a cozy, classic masoor dal made with red lentils, tomatoes, and warm toasted spices. It’s easy, budget-friendly, and great any night of the week!
This Indian Lentil Soup is one of those recipes I come back to every time the weather turns cold. It’s my homemade version of masoor dal, the spiced red lentil soup you’ve probably seen on the menu at your favorite Indian restaurant. Red lentils simmer with onion, garlic, fresh ginger, and tomatoes until they break down into a thick, creamy soup, with just the right amount of spices.
My family loves Indian food, and this is one of the easiest ways to get those flavors on the table on a busy weeknight. The ingredient list looks long, but most of it is spices you measure into one little bowl. Everything else is pantry staples, it all cooks in one pot (plus a small skillet for the spices), and it’s naturally vegetarian and vegan. We love it with a big stack of warm naan for dipping, and the leftovers taste even better the next day.
Erin’s Notes
- Big flavor from simple ingredients. Toasting the whole seeds and blooming the ground spices in oil gives this soup restaurant-style depth without any special techniques.
- Pantry-friendly and budget-friendly. Red lentils, canned tomatoes, and spices are inexpensive and easy to keep on hand.
- Naturally vegetarian and vegan. It’s hearty and filling thanks to the lentils, with no meat or dairy needed.
- Great for meal prep. It keeps well in the fridge, freezes beautifully, and the flavor gets even better as it sits.
- Easy to customize. Make it creamier with coconut milk, richer with broth, or adjust the heat to suit your family.
Ingredient Notes
- Red lentils: Red lentils (masoor dal) are what give this soup its creamy texture, since they break down as they cook. Rinse them well in a fine mesh strainer before adding them to the pot to remove any dust or debris.
- Fresh ginger and garlic: Fresh is best here for the brightest flavor. A microplane makes quick work of grating the ginger.
- Diced tomatoes: One 15-ounce can, juices and all. They add a little acidity and body to the soup.
- Water: The recipe uses water, but vegetable or chicken broth works too and adds a little more savory flavor.
- Whole seeds: Cumin seeds and mustard seeds get toasted in oil at the end. This is called tempering (or tadka) in Indian cooking, and it’s what makes the soup taste like dal.
- Ground spices: Garam masala, cayenne, ground cumin, curry powder, turmeric, ground coriander, and chili powder. Garam masala blends vary by brand, and some have more heat than others.
- Vegetable oil: Any neutral-flavored oil works.
How To Make Indian Lentil Soup
- Cook the aromatics. Heat 2 tablespoons of oil in a heavy pot over medium heat. Add the onion and cook for 4–5 minutes, until it starts to soften. Add the garlic and ginger and cook for about 2 minutes, just until fragrant.
- Simmer the lentils. Add the rinsed lentils, water, diced tomatoes, and salt to the pot. Bring to a boil, then reduce the heat and simmer for 40–45 minutes, until the lentils are soft and starting to break down. Use a potato masher or immersion blender if you want your soup smoother.
- Toast the spices. In a small skillet, heat the remaining tablespoon of oil over medium heat. Add the cumin seeds and mustard seeds and cook for a couple of minutes, until they start to toast. Stir in the remaining spices and cook for about 30 seconds.
- Combine. Add the spice mixture to the lentils and stir well until everything is combined.
- Adjust and serve. Taste and add more salt if needed. If the soup is too thick, stir in a little more water. Serve with warm Homemade Naan Bread for dipping.
Recipe Tips
- Don’t skip the separate spice step. Blooming the spices in hot oil brings out so much more flavor than stirring them straight into the soup.
- Watch the spices closely. Ground spices go from toasted to burnt fast. Thirty seconds is all they need, and the mustard seeds may pop a little, so keep the heat at medium.
- Control the heat level. The cayenne adds most of the heat, so reduce it (or leave it out) for a milder soup. Also check your garam masala, since some brands are spicier than others. The heat builds as leftovers sit, so day-two soup will taste spicier.
- Adjust the texture. Mash or blend for a creamy soup, or leave it as-is for a little more texture. Add water a splash at a time to thin it out.
- Stir occasionally. Red lentils can stick to the bottom of the pot as they thicken, so give it a stir every so often while it simmers.
Recipe Variations
- Use broth instead of water. Swap the water for vegetable broth (to keep it vegan) or chicken broth for a richer, more savory soup. Taste before adding the full teaspoon of salt, since broth adds its own.
- Make it creamy with coconut milk. Stir in coconut milk at the end for a richer, creamier soup that also mellows the heat a bit.
- Instant Pot or slow cooker. This soup also works in the Instant Pot or slow cooker. Cook the aromatics first, add the lentils, tomatoes, liquid, and salt, and cook until the lentils are soft. Toast the spices separately on the stove and stir them in at the end. Instant Pot I set for 15 minutes, and then let it naturally release. The Slow Cooker should be on low for 4-6 hours.
Storage & Freezing
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
- Freezer: Let the soup cool completely, then freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm on the stovetop over medium-low heat or in the microwave. The soup thickens as it sits, so add a splash of water or broth to loosen it up.
Can I use green or brown lentils?
I recommend sticking with red lentils. They break down as they cook, which is what makes this soup thick and creamy. Green and brown lentils hold their shape and take longer to cook, so you’d end up with a very different texture.
Do I need to soak the lentils first?
No soaking needed. Red lentils cook relatively quickly on their own. Just give them a good rinse before adding them to the pot.
How do I thicken or thin out my soup?
To thicken it, simmer it uncovered a little longer or mash some of the lentils with a potato masher. To thin it, stir in water or broth a little at a time until it’s the consistency you like.
More Comforting Soup Recipes
- Cabbage Roll Soup
- Creamy Wild Rice Soup
- Egg Drop Soup
- Carrot Ginger Soup
- Wonton Soup
- Creamy Tomato Soup
Indian Lentil Soup
Indian Lentil Soup is a cozy, classic masoor dal made with red lentils, tomatoes, and warm toasted spices. It’s easy, budget-friendly, and great any night of the week!
Ingredients
- 3 Tablespoon vegetable oil, divided
- 1 cup onion, finely chopped
- 4 cloves garlic, minced
- 1 Tablespoon fresh ginger, grated
- 1 cup red lentils, rinsed
- 1 15 oz can diced tomatoes
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 Tablespoon garam masala
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder
Instructions
- In a heavy pot head 2 Tablespoons oil over medium heat. Add onions and cook for 4-5 minutes until they start to soften. Add garlic and ginger and cook for 2 minutes until fragrant.3 Tablespoon vegetable oil, 1 cup onion, 4 cloves garlic, 1 Tablespoon fresh ginger
- Add lentils, water, tomatoes and salt to the pot. Bring to a boil. Reduce heat and simmer for 40-45 minutes until the lentils start to break down. You can use a potato masher or a stick blender if you want your soup smoother.1 cup red lentils, 1 15 oz can diced tomatoes, 3 cups water, 1 teaspoon salt
- In a small skillet heat remaining tablespoon of oil over medium heat. Add cumin seeds and mustard seeds and cook for a couple minutes until they start to toast. Stir in remaining seasonings and cook for about 30 seconds. Add to the lentil mixture and stir well to combine.1 teaspoon cumin seeds, 1 teaspoon mustard seeds, 1 Tablespoon garam masala, 1 teaspoon cayenne pepper, 1 teaspoon cumin, 1 teaspoon curry powder, 1 teaspoon turmeric, 1/2 teaspoon ground coriander, 1/2 teaspoon chili powder
- Taste and season with additional salt if necessary. If your soup is too thick you can add more water if needed.
- Serve with warm naan bread.
Nutrition
Calories: 198kcal | Carbohydrates: 20g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Sodium: 776mg | Fiber: 7g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
I love Indian flavors! This soup is on my list!
The soup looks delicious and we will definitely try it. But I want to thank you for partnering with the Arthritis Foundation & raising awareness about arthritis. As a Mom of two children living with arthritis that is so important and appreciated! The Arthritis Foundation does an excellent job of supporting those living with arthritis. Thank you for joining them.
Hey Erin! This is exactly how we eat lentil soup or Dhal in India. If you make this next time, then you must try to use KASURI METHI (Dried Fenugreek leaves) at the end of the cooking! It adds a wonderful aroma to the soup and as well as it levels up the flavor. Looking forward to your fall recipes!!
Made this recipe yesterday for dinner and spices were so tasty. It was a bit spicy hot.
I warned up the leftovers tonight for dinner and the spices had really settled in. It was super yummy but was so hot . Didn’t see that coming.
Will cut back on the hot spices next time.
The cayenne obviously adds heat, so you can reduce that next time. Also depending on the garam masala you have, some brands tend to have more heat than others. So you can check if yours has added spice and either try a different brand, or just reduce that next time as well. Glad you enjoyed it though!