This traditional Indian lentil soup is smooth, warm, and easy to make at home. It uses simple red lentils and everyday spices, then gets blended into a creamy bowl. Here is how to make lentil soup that tastes rich but still feels light.
Try my Pumpkin Soup Recipe next.
About This Lentil Soup
Red lentils are known as masoor dal in India, so this soup is a lighter, blended take on classic dal. Most Indian homes cook red lentils almost every week because they are cheap, fast, and filling.
In this version, you cook the lentils with a potato, a carrot, and a few warm spices, then blend it all into a silky soup. Red lentils are perfect for this because they turn soft and break down on their own, which gives the soup a creamy feel without any heavy base.
It is simple food, made with things you likely already have.
Why You’ll Love This Recipe
- Easy to make – one pot, simple steps, and no special skills needed.
- Smooth and creamy – blending gives it a silky feel with no cream in the base.
- Budget friendly – red lentils and basic veggies cost very little.
- Filling but light – the lentils keep you full without feeling heavy.
- Easy to adjust – make it thick like a stew or thin like a soup.
Ingredient Notes
- Red lentils – also sold as masoor dal. Rinse them well until the water runs almost clear.
- Potato – adds body and helps make the soup thick. A starchy potato works best.
- Carrot – gives a little natural sweetness and a nice color.
- Onion and garlic – the flavor base of the soup. Chop them small so they cook fast.
- Tomato – adds a mild tang. A ripe one blends in smooth.
- Paprika – brings color and a soft, sweet warmth. It is not spicy.
- Turmeric – gives the golden color and an earthy taste.
- Cumin – warm and a little nutty. A key dal flavor.
- Black pepper – a gentle kick. Add more if you like it bolder.
- Butter – cooks the veggies and adds a rich taste. Oil or ghee work too.
How to Make This Lentil Soup
1. Rinse the red lentils 2 to 3 times under cool water. Drain off the extra water and set them aside. Put a large pot on medium heat. Add the butter and let it melt. Add the onion, garlic, carrot, and potato. Cook for 1 to 2 minutes, stirring often.
2. Add the paprika, black pepper, turmeric, cumin, and salt. Stir so the veggies get coated. Then add the chopped tomato and the rinsed lentils,and mix everything well.
3. Pour in 3 to 4 cups of hot water and stir. Use more or less water based on how thick you want the soup. Cover the pot and cook on medium heat. Let it go until the lentils are fully soft and have started to break down, and the potato and carrot are soft enough to mash with a fork. This takes about 25 to 30 minutes.
4. Once the lentils and veggies are soft and the soup looks a bit thick, turn off the heat. Let it cool for a few minutes.
5. Blend the soup until smooth and creamy. Use a hand blender in the pot, or blend in batches in a jar blender. Be careful, hot soup can splash. If the soup feels too thick, add a splash of hot water and stir until you like the texture.
6. Pour into bowls. Top with a little whipping cream, some chilli flakes, and fresh coriander. Serve hot.
Expert Tips
- Rinse the lentils until the water runs almost clear. This takes out extra starch and keeps the soup from turning gummy.
- Cut the potato and carrot into small, even pieces so they cook in the same time.
- Let the soup cool for a few minutes before you blend. Blending very hot soup can be messy and can push the lid off.
- Taste near the end and add more salt or pepper if needed. Lentils soak up salt, so they often need a little extra.
What to Serve With Lentil Soup
- Warm naan or roti for dipping.
- A slice of crusty bread.
- A small bowl of plain rice on the side.
- A squeeze of lemon on top for a fresh touch.
Storage
Let the soup cool all the way. Keep it in a sealed box in the fridge for up to 4 days. For longer, freeze it for up to 2 months.
Leave the cream and other toppings off until you serve.
Reheating
Warm the soup in a pot on low heat, stirring now and then. Add a splash of water if it got thick in the fridge.
You can also heat it in the microwave in short bursts, and stir between each one.
Variations
- Make it vegan – use oil in place of butter and skip the cream. Add a spoon of coconut milk on top for a rich finish.
- Make it spicy – add a chopped green chilli with the veggies, or more chilli flakes on top.
- Add greens – stir in a handful of spinach in the last few minutes.
- Keep it chunky – blend only half the soup, or skip blending if you like some texture.
More Recipe
Frequently Asked Questions
No. Red lentils cook fast on their own. Just rinse them well before you start.
Red lentils work best here because they turn soft and creamy. Yellow moong dal also works, but the cook time may change a little.
Lentils keep soaking up water as they sit. Just stir in a little hot water to thin it back out.
Yes. Cook the lentils until they fall apart on their own, then stir well. It will be a bit more rustic, but still good.
Traditional Indian Lentil Soup
Ingredients
- 1 cup 200 g red lentils
- 1 medium tomato (about 120 g, cut into pieces)
- 1 medium onion (about 110 g, cut into pieces)
- ⅓ cup 40 g carrot, cut into pieces
- 1 large potato (about 250 g, cut into pieces)
- 4 garlic cloves
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 tablespoon 14 g butter
- Salt to taste
- 4 cups about 950 ml hot water, or as needed
For garnish
- whipping cream
- chilli flakes
- fresh coriander leaves
Instructions
- Rinse the red lentils 2 to 3 times and drain off the extra water.
- Melt the butter in a large pot on medium heat. Add the onion, garlic, carrot, and potato, and cook for 1 to 2 minutes.
- Add the paprika, black pepper, turmeric, cumin, and salt. Stir, then add the chopped tomato and the rinsed lentils and mix well.
- Pour in 3 to 4 cups of hot water. Cover and cook on medium heat for about 25 to 30 minutes, until the lentils break down and the potato and carrot are fork soft.
- Turn off the heat and let the soup cool for a few minutes.
- Blend until smooth and creamy, using a hand blender or working in batches.
- Add a splash of hot water if it is too thick, and adjust to the texture you like.
- Pour into bowls and top with whipping cream, chilli flakes, and fresh coriander. Serve hot.
Notes
- Rinse the lentils well to keep the soup from turning gummy.
- Add water slowly to reach the thickness you like.
- Store in the fridge up to 4 days, or freeze up to 2 months.
Nutrition
