Rating: 4.1 stars
151 Ratings
  • 5 star values: 59
  • 4 star values: 61
  • 3 star values: 21
  • 2 star values: 7
  • 1 star values: 3

A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)

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  • In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.

  • Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.

Nutrition Facts

209 calories; protein 10.4g; carbohydrates 30.6g; fat 5.7g; sodium 11.5mg. Full Nutrition
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Reviews (93)

Most helpful positive review

Rating: 5 stars
07/05/2011
I would have rated this three or so when I first made it as the lackluster flavor did not justify the effort. So, we only ate a little and put the rest in the refrigerator. A couple of days later, I heated it up for a quick meal, planning to add some stuff to spice it up. Not needed! Wow, what a difference! Sitting for a while really brought out the promised spicy, wonderful flavors. Now I make it in advance and it is a favorite dish. Read More
(126)

Most helpful critical review

Rating: 2 stars
01/08/2003
This dish has a wonderful aroma and flavor. I usually do not cook with fresh tomatoes (I don't like their texture or flavor) but enjoyed this combination. I would add sliced carrots and green peppers for more color contrast reducing the number of tomatoes to 3. Read More
(21)
151 Ratings
  • 5 star values: 59
  • 4 star values: 61
  • 3 star values: 21
  • 2 star values: 7
  • 1 star values: 3
Rating: 5 stars
07/04/2011
I would have rated this three or so when I first made it as the lackluster flavor did not justify the effort. So, we only ate a little and put the rest in the refrigerator. A couple of days later, I heated it up for a quick meal, planning to add some stuff to spice it up. Not needed! Wow, what a difference! Sitting for a while really brought out the promised spicy, wonderful flavors. Now I make it in advance and it is a favorite dish. Read More
(126)
Rating: 5 stars
05/08/2007
Perfection! What an amazing recipe. With few modifications (my tomatoes were very juicy so I added only 1/3 cup of water also I salted this dish -- it needs it!) I would have to say this is some of the most delicious food I've ever enjoyed. The flavors of jalapegno garlic tomatoes and the spices blended so perfectly. My husband used several expletives and the word 'abrosia' to describe his pleasure. This is on our 'must share with friends' short list. Thank you so much for sharing!!!! P.S. Individuals with sensitive palates should note that I added two huge jalepegnos and used the seeds from only one of them. This produced a very high level of heat for us and we are accustomed to eating hot food. Read More
(64)
Rating: 4 stars
05/14/2007
I liked it. I only used 2 jalapenos instead of 3 as called for! In my laziness, I did not cook the lentils separately. I sautéed the veggies and at the point where you are supposed to cook down the tomatoes, I just added my lentils and chicken broth (instead of the water), brought it to a boil, then let it all simmer together for about 40 minutes. And I only used one medium sized onion instead of 3 and 3 large cloves of garlic instead of 6...whoooa! Read More
(53)
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Rating: 5 stars
01/05/2005
This was not only Healthy and Low Fat but delicious as well. I used 2 can s of diced tomatoes instead of fresh just to save time. Thanks so much for the recipe its a keeper!! Read More
(28)
Rating: 5 stars
01/09/2007
I would give this 10 stars if I could. It was the hit of my Indian Feast. This was a great recipe. Very easy to cook and a great compliment to the spicy foods associated with Indian cooking. I served it with Spicy Chicken Curry Vegetable Biryani Cilantro Chutney and Naan. It made a great meal for guests who enjoy Indian food. Read More
(25)
Rating: 2 stars
01/08/2003
This dish has a wonderful aroma and flavor. I usually do not cook with fresh tomatoes (I don't like their texture or flavor) but enjoyed this combination. I would add sliced carrots and green peppers for more color contrast reducing the number of tomatoes to 3. Read More
(21)
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Rating: 5 stars
06/21/2010
I have been searching for the perfect dahl recipe for years--and tonight I found it! I made a few minor changes. I used only 2 onions. Scaled the tomatoes down to 2 (tho I regretted not using 4). I added about 1/2 tsp of turmeric mainly for colour. I also toasted whole spices and then ground them up. I simmered the cooked lentils with the rest of the ingredients for about 10 minutes to meld the flavours. I bet it will be even better the next day! (If I don't polish it off sooner!) Thank you for sharing. Highly recommended. Read More
(17)
Rating: 4 stars
04/04/2011
This was a great recipe.... Whether you consider it a dahl or a soup ( I actually like my lentil soups think). It's very simple to prepare there is the chopping of the onions and the mincing of the Ginger garlic and cilantro but I let my mini food processor do that! I used a large can of WHOLE tomatoes including the juice instead of fresh.I did cut them in large chunks. ( I don't like canned diced tomatoes as they tend to disintergrate to quickly). I used double the cilantro. The color was bland so I added some turmeric that a prior reviewer suggested. I didn't use naan. I actually served this in mini whole grain bread boules. I made a tray of condiments and things for my guests to add on their own.... Jalapenos yogurt fresh peas baby shrimp cubed chicken more cilantro chick peas quinoa. My family and guests really liked being to add what they wanted and adjusting the amount of cilantro and jalapenos. I served lime and mango sherbert for desert... Light and refreshing ending! I'll make this again and again. I froze leftovers in individual containers... I always make a double batch. Freezes great for a great lunch side dish dip or dinner again. You'll love it. Read More
(12)
Rating: 3 stars
04/28/2006
WAY TOO MUCH ONION. I recommend using only 1 med to large onion. I also used only 2 jalapenos and it was fine. I wish this recipe had the ingredients ordered in the order of use - otherwise I had to take the time to mark out what I needed to do. I would also add how finely chopped the ingredients needed to be. In my opinion it would have been better if I had made the onions FINELY diced so as not to compete with the lentils. With reducing the onion content dramatically this is otherwise a very tasty (and vegan) dish. Read More
(10)