Go Back

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 mins
Cook Time 30 mins
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.