We enjoy dals at dinner time and this red lentil soup is a mild twist to my usual recipe. This time I wanted to make the bland dal a bit interesting so I added fresh carrots and coconut milk and I loved the coconut flavor absolutely. If you are looking for a soothing meal for busy weeknights, this comforting Dahl Soup is perfect. Made with simple pantry staples using a pressure cooker, this Red Lentil Coconut Soup gathers in no time. I didn’t need to blend it using a food processor as it was mushy and soft already. If you are using a pan method to cook, you might blend it to make a creamy soup. If you are a fan of Indian cuisine, you will love this excellent recipe and it will be a great addition to your dinner table! Have it as is or team it with jeera rice, brown rice pulao, Pita bread, or chapati for a complete meal. Find More Lentil Recipes: Chana Dal Palak, Dal Daliya, Red Lentil Sweet Potato Soup Find the Best Healthy Vegetarian Soups: Vegetable Clear Soup, Easy Thai Vegetable Soup With Coconut Milk, Lemon Coriander Soup, Roasted Tomato Garlic Soup.
Why You’ll Love This Recipe?
Quick & Easy recipe for busy you. Vegan and Gluten Free Soup Simple Ingredients Perfect for a cozy meal. Delicious Soup. Can be made ahead of time. Kids Friendly. The Best Red Lentil Coconut Soup Recipe Ever!
Ingredients
Red Lentils: Raw Red lentils are the main ingredient of this recipe. They are rich in proteins and fiber and add texture to this soup. You may use yellow lentils (Moong Dal) or green lentils as well. I don’t recommend using canned lentils as raw lentils add the best flavor. Full-Fat Coconut Milk: I love the creamy texture that Coconut Milk adds. Carrots: Red Carrots work well and they add sweetness and texture to the soup, balancing the flavors. You may use orange carrots too. Onion: I have used red onions. Feel free to use spring onions, white or yellow onions. Tomato: Red fresh tomatoes work best. I have chopped them into small chunks. Feel free to use tomato paste or tomato puree. I prefer using fresh ingredients. Garlic: I love tempering lentils with garlic and cumin. I have used freshly chopped garlic cloves. You may also add fresh ginger chopped or grated, or use ginger garlic paste, or garlic powder. Spices: Indian spices like turmeric powder, red chili powder, Heeng (Asafoetida), and cumin seeds (jeera) are used. Feel free to add bay leaf, red pepper flakes, and red curry paste to make it Thai style. Olive Oil: This is the first time I have made Dal in olive oil. I always temper Lentils in Ghee. I would say it was good in olive oil but definitely would have been best if made in ghee. Lemon Juice- Freshly squeezed lemon juice adds perfect tangy flavor. You may use dry mango powder or raw ambi (raw mango) too. Salt and Black Pepper: Seasonings to enhance the taste of the soup. Adjust according to preference. Cilantro- Garnish with fresh cilantro leaves for an amazing flavor.
How To Make This Red Lentil Coconut Soup
Step 1. Prepping Veggies and Soaking Lentil
Wash the red lentil several times till the water at the top is clean. Let it be soaked for 10 minutes while you prep veggies. Chop the carrots, onion, garlic, and tomato in small chunks or as desired.
Step 2. Temper Veggies
Heat olive oil in a pressure cooker over medium heat. Add jeera, chopped onion, and garlic and cook until golden brown about 2 minutes. Stir in diced tomatoes and cook for another 2 minutes. Add carrots and cook on slow flame throughout to avoid burning.
Step 3. Add Coconut Milk and Lentils
Add spices and salt and cook for one min. Add coconut milk and cook for another min. Add red lentils and water. You shall add as much water to soak lentils about 1.5 inches deep. For a cup of raw lentils, slightly more than 2 cups water may be used. Stir well to combine. Pressure cook on full flame (high pressure) for 2 whistles and then cook on slow flame for 3-4 min. Let it cool off. Add lemon juice and mix well. Add water if you think the lentils have soaked up most of the water to get the desired consistency.
Step 4. Serve It
Serve hot, garnished with fresh cilantro, parsley or coconut flakes Enjoy your comforting coconut red lentil soup!
Variations
Add another vegetable: You may add any other veggies like broccoli, zucchini, or eggplant to make it a veggies-packed soup. Add Leafy Fresh Spinach. Find Chana Dal with Spinach to know the recipe. Add vegetable broth- I have used water to boil the lentils. You may add vegetable broth as well.
Expert Tips
The ratio of raw red lentil to water is usually 1:2 when cooking in a pressure cooker. I have use slightly more than 2 cups of water for 1 cup lentil. If you like thin soup, you may add more water after cooking. Make sure that the veggies are sauteed frequently and cooked on slow flame throughout. If you are using yellow lentils, the recipe remains the same. The water used for soaking the lentils should be discarded and fresh water is to be added for pressure cooking. Rinsing Lentils is an important step.
Storage Suggestions
The leftovers can be refrigerated in a dry container with a lid, once the dal cools off. It would be good for 2 days and can be reheated on the stovetop or in the microwave until heated through. For longer storage of about a week, you may freeze the Lentil curry too. Thaw overnight in the refrigerator before reheating.
How To Make Red Lentil Soup in Instant Pot
To make red lentil soup with coconut milk in an Instant Pot, start by sautéing onions, garlic in olive oil. Add carrots, tomatoes, spices and salt. Pour in rinsed red lentils, water, and coconut milk. Seal the Instant Pot and cook on high pressure for about 10 minutes, then allow for a natural pressure release. You May also Like: More Vegetarian Soups:
Roasted Garlic Tomato Soup With Basil- Vegan Homemade Healthy Beet Recipes- Veg/ Vegan, Easy & Creative Mushroom Soup Without Cream {Healthy & Vegetarian} Low-Calorie Beetroot Soup {Vegetarian & Healthy} Easy Thai Vegetable Soup with Coconut Milk 15+ Healthy Low Cal Vegetarian Soups
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