1. Main Page
  2. National cuisine
  3. Lentil soup Masurdal

Masoor Dal (Indian Red Lentil Soup)

This Indian soup is a treat for vegetarians and anyone who loves to eat. Dal is a thick soup of traditional Indian cooking, made from legumes and beloved by vegetarians the world over. Dal made with red lentils is called masoor dal. The red lentils cook down beautifully, so it comes together very fast. And the generous helping of vegetables and spices makes it tasty, nourishing, and fragrant. The hot pepper is entirely optional — if you don't like heat, just leave it out.

Tatiana MaslovaAuthor avatar
Recipe author
Lentil soup Masurdal
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 2 g
Fats 11 % 1 g
Carbohydrates 67 % 6 g
41 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    The ingredients for the soup.

  2. Step 2:

    Step 2

    Rinse the lentils and soak them overnight.

  3. Step 3:

    Step 3

    Put the lentils in a heavy-bottomed cast-iron pot, cover with water, and set them to cook.

  4. Step 4:

    Step 4

    Peel and chop the onion, parsley root, and carrots.

  5. Step 5:

    Step 5

    Pour oil into a skillet, heat it, and drop the spices and the minced garlic into the hot oil. Warm the spices for no more than 3–5 minutes, just to bloom their flavors into the oil.

  6. Step 6:

    Step 6

    Add the onion and lightly sauté it.

  7. Step 7:

    Step 7

    Add the carrots and parsley root to the onion. Braise until nearly tender.

  8. Step 8:

    Step 8

    Meanwhile, peel the tomatoes and chop them finely.

  9. Step 9:

    Step 9

    Add the tomatoes and keep braising.

  10. Step 10:

    Step 10

    Seed the chili pepper; you can chop it and add it to the sauté.

  11. Step 11:

    Step 11

    Once the lentils are done, taste them, then add the sautéed vegetables. Cook 5 minutes more.

  12. Step 12:

    Step 12

    Stir cilantro into the finished soup. Mine was frozen, but fresh is better if you have it. Turn off the heat and let the soup rest for a while (it takes me about 20–30 minutes).

  13. Step 13:

    Step 13

    Ladle the finished soup into bowls.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Turmeric - 325  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Curry powder - 352  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Hot chili pepper - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Cilantro - 25  kcal/100g
  • Parsley root - 49  kcal/100g
  • Red lentils - 314  kcal/100g

Similar recipes

Related and additional categories: