A comforting and easy mixed dal soup recipe made with moong dal (yellow lentils) and masoor dal (red lentils), cooked with vegetables, herbs, and aromatic Indian spices. This vegetable lentil soup is rich in plant-based protein, naturally creamy, and incredibly nutritious. Perfect for anyone looking for a wholesome one-pot lentil soup recipe that’s easy to make and full of flavour—ideal for a cosy weeknight dinner or a cold, chilly evening.
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If you’re craving something cozy, flavorful, and nourishing, this Mixed Dal Soup is just what you need! This Indian lentil soup is packed with protein, fibre, and wholesome goodness, made with moong dal (yellow lentils), masoor dal (red lentils), vegetables, herbs, and spices. It’s the perfect lentil soup recipe to warm you up on a chilly evening or serve as a light yet hearty soup for lunch.
Rich, creamy, and deeply satisfying, this dish celebrates the best of Indian cuisine, simple ingredients, bold flavours, and comfort in every spoonful. Plus, it’s easy to make, nutritious, and pairs beautifully with a slice of crusty bread for a complete meal. Whether you’re a fan of lentil dishes or new to cooking with dal, this recipe is a must-try for your weeknight dinner rotation.
What is Dal Soup?
Dal Soup, often called lentil soup in English, is a staple in Indian homes. “Dal” or Dhal means lentils, and this comforting soup combines different types, like moong dal and masoor dal, to create a beautifully balanced flavor and texture. The lentils are simmered with veggies like celery, carrots, onions, tomatoes, and aromatic spices until they turn silky and creamy, making a dish that’s both nutritious and satisfying.
It’s one of those lentil dishes that perfectly bridges health and comfort, naturally vegetarian, high in plant-based protein, and endlessly adaptable. Whether you enjoy it as a standalone creamy dahl soup or with rice, naan, or crusty bread, dal soup is a timeless favorite that brings warmth and nourishment to every meal.
Why You’ll Love This Recipe
- A perfect way to add plant-based protein to your vegetarian or vegan diet.
- Packed with nutrients from lentils, veggies, herbs, and Indian spices.
- A wholesome and comforting meal when you are under the weather and sick. It is easy on the stomach yet fills you up.
- Easy to make with minimum effort, yet incredibly delicious, hearty, and wholesome. This is a one-pot recipe where everything is cooked together, reducing the effort of preparation.
- Versatile—serve it as a comforting appetiser or a filling main meal with crusty bread and a fresh salad.
- Naturally high in fibre and rich in vegetarian protein, making it both nourishing and satisfying.
Ingredients for Mixed Dal Soup with Veggies
Dal (Lentils): A nourishing mix of yellow moong dal (yellow lentils) and masoor dal (red split lentils) for a creamy, protein-rich base.
Vegetables: A flavorful blend of celery, carrots, tomatoes, onions, garlic, and ginger adds depth and natural sweetness to the soup.
Herbs: Fresh cilantro (coriander leaves) or parsley for a bright, refreshing finish.
Spices: Classic Indian spices like turmeric powder, paprika, black pepper, and salt bring warmth and aroma to every spoonful.
Cooking Oil: Use olive oil, ghee, or coconut oil for sautéing and extra richness.
Garnish: Top your dal soup with crispy fried onions, a swirl of sour cream or coconut cream, a squeeze of lemon juice, or a sprinkle of chilli flakes for added flavour.
Other Vegetable Options: French beans, green peas, potatoes, cauliflower, and bottle gourd.
A full list of ingredients with exact amounts can be found on the Recipe Card below.
How to Make Dal Soup with Vegetables (Lentil Soup)
Step-by-Step Instructions
Step 1: Soak the Lentils
Add the moong dal and masoor dal (red lentils) to a bowl. Rinse 2–3 times until the water runs clearer, then soak the lentils in 3 cups of water for about 30 minutes (up to 1 hour). While the dal soaks, prep your vegetables and other ingredients.
Step 2: Prep the Ingredients
- Dice the carrots and celery.
- Chop the onions and tomatoes.
- Finely chop the garlic, ginger, and cilantro (coriander leaves).
Step 3: Heat the Pot
Place a heavy-bottomed pot or Dutch oven over medium heat. Add olive oil or ghee and let it warm up.
Step 4: Bloom the Spices
Once the oil is hot, add cumin seeds (jeera) and let them sizzle for a few seconds until aromatic.
Step 5: Sauté Aromatics
Add the finely chopped ginger and garlic. Sauté for about one minute or till golden brown.
Step 6: Add the Vegetables
Stir in the onions, carrots, and celery. Cook for a couple of minutes until slightly softened.
Step 7: Add Tomatoes
Add the chopped tomatoes and cook for another 1–2 minutes until they start to break down.
Step 8: Add Spices
Stir in turmeric powder, red chilli powder, salt, and black pepper. Sauté for another minute to enhance the flavour.
Step 9: Add the Lentils
Drain the soaking water from the dal. Add the moong dal and masoor dal to the pot and mix well with the vegetables and spices.
Step 10: Cook the Soup
Pour in water or vegetable broth, then cover the pot. Cook on medium-low heat until the lentils are soft, creamy, and fully cooked.
Optional:
For a smoother texture, blend the soup using an immersion blender until creamy.
Step 11: Finish and Serve
Turn off the heat. Stir in a spoonful of ghee, add freshly chopped coriander leaves, and finish with a squeeze of lime juice. Serve hot and enjoy!
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PRO TIPS
- For faster cooking, you can use a pressure cooker or Instant Pot to prepare this vegetarian lentil soup.
- You can use the same recipe to prepare soup with different types of lentils.
- To spice up the soup, you can also add a pinch of garam masala at the end.
- To make the soup extra creamy, add some coconut milk or cream before serving.
- Add some crispy fried onions to add texture and flavour to the soup.
SERVING SUGGESTIONS
Serve hot daal soup as a cosy appetiser or a protein-rich vegetarian meal. It pairs really well with:
- Crusty bread or garlic toast
- Steamed rice or jeera (cumin) rice
- A fresh green salad
- Naan, chapati, or paratha
- A dollop of sour cream or coconut cream for extra creaminess
- Crispy fried onions
- Chili oil or chili flakes for heat
STORING AND REUSING LEFTOVERS
This dal soup keeps well in the fridge for 3–4 days and freezes beautifully for up to 2 months. Reheat thawed soup in a pan with a little water, as the dal soup tends to thicken when stored in the fridge or frozen.
Recipe Card
Dal Soup with Vegetables (Indian Lentil Soup)
Equipments
- 1 Pot
Ingredients
- 1/3 cup Moong dal yellow lentils
- 1/3 cup Masoor dal red lentils
- 1–2 tbsp Oil or ghee
- 1 tsp Cumin seeds:
- 1 tbsp Garlic chopped
- 1/2 tbsp Ginger chopped
- 1 large Yellow onion chopped
- 1 cup Carrots diced
- 1 cup Celery diced
- 1 large Tomato chopped
- 3 cups Water or vegetable broth
- 1/2 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1/4 tsp Black pepper powder
- 1 tsp Salt adjust to taste
- 2 tbsp Cilantro finely chopped
- 1/2 Lime
Instructions
- Wash the moong dal and masoor dal 2–3 times, then soak in 3 cups of water for 30 minutes. Prepare the vegetables while the dal soaks.
- Dice the carrots and celery. Chop onion, tomato, garlic, ginger, and cilantro.
- Warm oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Stir in the garlic and ginger. Sauté for 1 minute.
- Add the onion, carrots, and celery. Sauté for 1–2 minutes.
- Add the chopped tomato and cook until softened.
- Mix in turmeric, red chili powder, salt, and black pepper. Cook for 1 minute.
- Drain the dal and add it to the pot. Stir well.
- Pour in 3 cups water or vegetable broth.
- Cover and simmer on medium-low heat until the lentils turn soft and creamy.
- Optional: Use an immersion blender for a smoother, creamier soup.
- Turn off the heat. Garnish with cilantro and squeeze in the lime.
- Serve warm and enjoy!
Notes
- For quicker cooking, feel free to make this vegetarian lentil soup in a pressure cooker or Instant Pot.
- The same recipe works beautifully with any variety of lentils, so you can easily switch things up based on what you have on hand.
- If you enjoy a little extra warmth and depth, stir in a pinch of garam masala at the end.
- For a creamier texture, finish the soup with a splash of coconut milk or cream before serving.
- Top with crispy fried onions to add delicious crunch and extra flavor.
Nutrition (Estimates Only)
FAQs about Dal Soup
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Thank you for sharing this recipe
Super cozy and comforting!
This looks so good!
What a great recipe for chilly winter nights. With the cold weather we’ve been having, I’m all in soup making mode now and this is wonderful! Thanks for sharing!