By André Grisell on August 05, 2005
Photo by AmandaInOz
Photo by AmandaInOz
"An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans."
Serving Size: 1 (458 g)
Servings Per Recipe: 4
"this is a fantastic recipe and is utterly delicious. ive made it many times for the family and they all love it."
"I made a profile here just to review this recipe. It is brilliant. I've made it both ways; with the recommended amount of liquid and with about four cups of stock and preferred it with less as it makes it more filling feeling. This is a new lifetime recipe for me."
"Delicous. Within the choices of the recipe...I used red lentils, curry leaves, homemade veggie stock, and ghee. I subbed mustard powder for the seeds since that was what I had on-hand. I also split the recipe in half for the two of us. Everything worked out very well. We ate it with basmati rice and naan, and we finished the entire dish! We will be keeping this super-simple & budget-friendly dish in our rotation for sure. Thanks for sharing!"
"Yum! Great soup. Super quick and easy to throw together with ingredients I had on hand. I altered the recipe quite a bit. I added onion, carrot, celery, a bit of salt, dash or garam masala, a generous dash of Kitchen King blend. Used 2c homemade chicken stock, 4c veg boullion and probably another 3c water (based on reviews, as I wanted a thinner soup). I also altered the method in that I started by sauteing the onion (maybe 1/2c) in ghee with a bit of asafetida and most of the spices. Then added the lentils and broth. Since I was using whole cardamon pods I added them with the bay leaves. Let it simmer gently for half an hour before removing the bay leaves and adding 1c finely diced carrots and 1c finely diced celery. I let the soup simmer for another hour or more before removing the cardamon pods, only because I had time, it probably wasn't necessary. The result was excellent - a light yet hearty soup with just the right flavour. Glad I added extra liquid - now I have more leftovers! :) Will definitely make again. Thanks for a wonderful recipe!"
"This recipe is a gem - so easy to make, light, and honestly, the best lentil soup I have ever had. I added 1 t salt and used orange lentils. Delicate rather than heavy taste."
"A few suggestions that would make this recipe 5 stars:
Needs about a teaspoon of salt and a couple dashes of garam masala to round out the flavor. Also, to get the texture just right, I'd suggest putting the mixture into a blender or food processor after cooked.
I cooked this for lunch today and adjusted it as mentioned above and it was fantastic. Little strong for my pregnant wife though..."
"I made this for my church's potluck and three people asked for the recipe as it was the best lentil soup they had. I made mine vegan. I need to investigate more where you can get different lentils or Mung beans. Perhaps Whole Foods. My geneneral grocery store only had one type and I'm not even sure if it was yellow or the not recommended green lentils. Having not used turmeric before, be careful as it will stain anything yellow. Clorox did get it off my formica counter top, sink and faucet (all are white). I also had to go out and get several of the spices. Cardamon is very expensive but interestingly, the McCormick brand at Stop & Shop was $15, the 365 Whole Foods brand was $10 and the Organic Whole Foods brand was $7 so worth pricing it at Whole Foods if you need this spice. I got ground Cardamon. I like the idea below about topping the soup with fresh cilantro, which I'll do next time."
"I really love this recipe. It is easy to throw together and sit and simmer. I have been playing around with the amount of broth for perfect consistencies. I like to use less than the amount of broth stated so I get a thicker dal. I have made this many times, and it goes perfectly with a side of basmati rice. I do mix up the lentils, but do mostly red, as I like it that way best :] This is such a wonderful recipe!"
"Yum! This was wonderful and I love the spice...I used the yellow split mung beans and it was thick and creamy. I topped it with fresh cilantro!"
"This soup has it all: easy, cheap, healthy and delicious. Used red lentils, one clove of elephant garlic, shrimp stock, and mustard oil. Sooo delicious! I had two bowls and my chef husband wolfed it down as well. A keeper!"
"This turned out well. It is a very simple dal with good spices and the right amount of spiciness for me. I didn't really understand the instructions about the lemon so I just added a whole lemon worth of juice, which it needed. Update: Changing my rating to five stars instead of four. Enjoy this recipe very much. May be a little thicker than traditional dal and there is no step for mashing the dal, which is often done in Indian cooking. I end up simmering for quite a while and then adding a little water when I reheat it. I also use low sodium stock. Edit-6-9-10-I prefer this recipe with red lentils."
"This recipe is more tarka dal than soup. It was thick enough to scoop up with naan. Very tasty, and the mung beans are a nice choice. Thanks for posting!"
"Very easy to make. This came out like a very thick soup so we served it with basmati rice and parathas. Turned out delicious and my 4 yr old and 2 yr old loved it also!"
"Had a craving for lentil soup... and LOVED your recipe!! Double de recipe and used some yellow lentils. Didn't have any mustard seeds so didn't use. Thanks for a recipe that I will be making again and again! :)"
"This was really good, and I had all of the ingredients on hand so it was convenient, too. The mung beans took about an hour to cook. I wonder if this is because the recipe used split mung beans (I used whole green mung beans)? Anyway, it was worth the wait."
"This was very good! I made the recipe pretty much as written."
"What an epiphany to make lentil soup with mung beans. Definitely made for a gorgeous silky smooth soup. I got my split yellow mung beans at the Chinese grocer. The soup turned out fantastic despite some substitutions: 2 bouillon cubes with water instead of stock (but omitted salt), added some ground fenugreek and masala curry powder instead of curry leaves, and threw in a diced carrot and a couple sticks of celery with their leaves, near the end. So very delicious!"
"I made this for an Indian - themed dinner party - and it was the HIT of the night. I had never made Indian Food before, and altough everything was great - this soup was the star - everyone was asking for the recipe! I used Mung beans, cardamom pods and I forgot the lemon (even though I had it ready) and I doubled the recipie - which easily served 6 people with leftovers for 2 more days. (every bit was eaten!) Yummmm - I will definetly make this again. Since I got all my groceries at the Indian food store - I have enough supplies to last a lifetime."
"Amazing lentil soup recipe! I am eating some right now and am about to take it to a friend. I used a full tsp of cayenne, lots of fresh ground pepper, and pureed it to a nice texture. I will definitely make this again."
"good! i used tamarind instead of lemon. 2 tsps mustard seeds might be a bit much."