This is a delicious Indian lentil soup with spicy red onions!

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Ingredients

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

Directions

Instructions Checklist
  • Bring lentils, water, and ginger to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Skim off and discard any scum that forms, then stir in the salt, ginger and turmeric, and simmer until the lentils are tender, about 1 hour more.

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  • Meanwhile, melt ghee in a large skillet over medium heat. Stir in onions and garlic. Cook and stir until the onions are soft and beginning to brown, about 10 minutes. Add the coriander, cumin, cayenne pepper, and cilantro. Cook and stir for 2 minutes more, then set aside. Once the lentils are done, discard the ginger slices, stir in the onion mixture and ladle into bowls to serve.

Nutrition Facts

344.1 calories; 16.8 g protein; 42.7 g carbohydrates; 29.2 mg cholesterol; 792.6 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/26/2009
This recipe was well written and concise. My S.O. and I found it a delight with all the exotic spices. I did make a few small changes such as adding a stalk of chopped celery a bit of organic vegetable boullion and for his enjoyment a chopped browned italian sausage. Great job Melanie! Read More
(13)

Most helpful critical review

Rating: 1 stars
01/09/2012
this wasn't the best dahl recipe i have tried. there was too much red onion and not much else. also it doesn't expain that the spices should be tempered and not just thrown in the pot. and there is way too much water. the lentils cook in much less time than the recipe calls for so in 30 minutes you are left with all this water to be poured off. if you do a google search for 'mum's every day red lentils' - you will get a much more indian variation. Read More
(5)
21 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
05/26/2009
This recipe was well written and concise. My S.O. and I found it a delight with all the exotic spices. I did make a few small changes such as adding a stalk of chopped celery a bit of organic vegetable boullion and for his enjoyment a chopped browned italian sausage. Great job Melanie! Read More
(13)
Rating: 4 stars
01/02/2008
I only cooked this about 40 minutes and it was done had to add some more liquid at the end. I also would have chopped the onions much smaller and added about double the herbs except the cilantro. This was very good scooped up with naan. Read More
(8)
Rating: 5 stars
11/10/2009
This rocks! I added 4 additional garlic cloves a little extra of each spice one jalapeno and one dried thai chili 'cause I like it spicy! Used canola oil because I didn't have ghee neglected to add the cilantro and added two roma tomatoes for variety. Will be making this VERY frequently from now on. Ate w/ homemade roti and mango chutney! Read More
(8)
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Rating: 1 stars
01/09/2012
this wasn't the best dahl recipe i have tried. there was too much red onion and not much else. also it doesn't expain that the spices should be tempered and not just thrown in the pot. and there is way too much water. the lentils cook in much less time than the recipe calls for so in 30 minutes you are left with all this water to be poured off. if you do a google search for 'mum's every day red lentils' - you will get a much more indian variation. Read More
(5)
Rating: 5 stars
03/09/2009
I liked the spiciness of this thick soup! I only cooked the lentils for 1/2 the time and they were done. This time I used a yellow onion. When I make this again I'll use the red onion. Wonderful vegetarian meal! Read More
(5)
Rating: 4 stars
10/04/2012
I have made the recipe several times make just a few changes adding small red chili peppers in the water and removing them with the ginger and increasing some of the spices. My husband is from India and with those small changes he loves it. Thanks for sharing. Read More
(4)
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Rating: 2 stars
11/20/2008
I did not like the spices together at all. Read More
(4)
Rating: 2 stars
05/05/2010
Sorry for not liking this recipe it doesn't have enough spices nor an indian touch lentil soup is being cooked in the Midle East since ages and it's so close to your recipe i don't understand what makes this an indian version. The 7 cups of water are not enough should be 10 u can see from the pic how thick the soup is like custard. Read More
(4)
Rating: 4 stars
07/13/2011
I liked this. I'd say that it could use a bit more flavor but I just increased the amount of spices and I liked the end result better that way. I did add some chicken in because I really felt like having a chicken and lentil soup tonight. It was very good. Thanks Melanie! Read More
(4)