Daal Soup (Lentil Soup, Vegan)

Using only pantry ingredients, this flavorful lentil soup is ready in minutes. It doesn’t even require any chopping and minimal to no prepping, which makes it perfect for a lazy evening.

Do you have days when you don’t feel like spending too much time in the kitchen? But you still want a warm and comforting homemade meal. When chopping and prepping for a meal feels like a big task, make this simple and easy daal soup. This soup warms you up from within. You can pair it with some bread to have a fulfilling meal.

As I had some fresh turmeric and ginger in my fridge, I quickly mashed them up using a mortar and pestle. But if you don’t have fresh, you can use powdered turmeric and ginger.

What other sort of lentils can I use to make this soup?

This recipe uses red lentils(masoor daal), as they take less time to cook. But you can use other sort of lentils like yellow split peas (moong daal), green split peas (hari moong daal) or yellow split pigeon peas (arhar/toor daal) too. Depending on the kind of lentils you are using, you might have to adjust the cooking time accordingly. To speed up the process, you can use a pressure cooker instead of a saucepan.

Can I freeze the daal soup?

This daal soup freezes really well. So you can make a big batch and freeze a portion of it to consume later. It keeps well in the freezer for up to a month.

Ingredients used:

Red lentils, turmeric, coconut oil, cumin powder, red chili powder, ginger, tomato paste, coriander(optional), green chili (optional)

Daal Soup (Lentil Soup, Vegan)

This simple and easy recipe doesn't require any chopping and prepping, making it perfect for lazy evenings.
Prep Time 5 minutes
Cook Time 30 minutes
Course Soup
Cuisine Indian
Servings 4


  • 2 Tbsp coconut oil (substitute: olive/mustard oil)
  • 2 tsp fresh/ powdered turmeric
  • 2 tsp fresh /powdered ginger
  • 1 tsp cumin powder
  • 1/2 tsp red chili powder (adjust to preferred spice level)
  • 2 Tbsp tomato paste (substitute: 1/2 cup tomato puree)
  • 1 cup red lentil (masoor daal)
  • 1 tsp salt
  • 3 cups water
  • fresh coriander leaves and green chili for garnish (optional)


  • Heat the oil in a pot on medium low heat and add turmeric, ginger, cumin, red chili powder and tomato paste/puree.
  • Saute for about 5 minutes. Add splashes of water and keep stirring to avoid burning. Cook until oil appears on surface.
  • Put the lentils in a colander and wash under running water. Add the lentils to the pot along with 3 cups of water and salt. Mix well, cover and cook for 20 minutes.
  • When the lentils are cooked, make into a smooth mixture using a stab mixer. Garnish with chopped coriander and green chilies (optional).
  • Squeeze a few drops of lemon and serve with some bread on side.

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