How long does Masoor Dal Soup keep in the fridge?

Masoor Dal Soup keeps 3 to 4 days refrigerated in an airtight container. Reheat gently on the stove with a splash of water; the flavours actually deepen overnight. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Masoor Dal Soup ahead of time?

Yes. Masoor Dal Soup is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegan dishes taste better the next day once the masala has had time to meld.

What can I serve with Masoor Dal Soup?

Classic pairings include standalone. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian VeganSoup Mild

Masoor Dal Soup

Name: Masoor Dal Soup
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 cup split red lentils (masoor dal); 1 small onion, chopped; 1 small tomato, chopped; 1 small carrot, diced; 4 cloves garlic, smashed; 1 inch ginger, grated; 1 tsp cumin seeds; 1 tsp turmeric; 1 tsp smoked paprika; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp salt; 2 tbsp coriander, to finish

Rate this recipe:

Simmered & blended

Time: 30 min
Serves: 4
Calories: 240 kcal
Protein: 17 g

0:00 / 1:29

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Method

1Rinse lentils till the water runs clear.
2Heat oil, crackle cumin, add onion and cook till soft. Stir in ginger and garlic, 30 seconds.
3Add carrot, tomato, turmeric, paprika and salt; cook 3 minutes.
4Add lentils with 5 cups water; heat until bubbling, cook down, gently bubble 20 minutes till lentils collapse.
5Blend half the soup smooth with a stick blender (leave some texture).
6Finish with lemon juice and coriander. Crack pepper on top.

About this recipe

Cleansing red-lentil soup with all the protein of dal and the body of a chowder.

Ingredients

Method

About this recipe

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