Red Lentil Soup Recipe – Quick Indian Masoor Dal with Paprika & Garlic

Last Updated on 2 months by Neha Deshmukh

Red Lentil Soup Recipe – Quick Indian Masoor Dal with Paprika & Garlic

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful meals that don’t take forever to make. This red lentil soup – a super simple take on the classic Indian masoor dal – is exactly that. It’s warm, subtly spiced, and comes together in under 30 minutes. I first made this when I was craving something cozy on a rainy day, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your grandma’s dal (though hers is probably amazing too!). It’s a streamlined version, perfect for busy weeknights. It’s packed with protein, incredibly flavorful thanks to the paprika and garlic, and naturally vegan and gluten-free. Plus, it’s a fantastic way to sneak in some extra veggies! Honestly, it’s a hug in a bowl.

Ingredients

Here’s what you’ll need to whip up this delicious soup:

• 1 cup red lentils (masoor)
• 1 litre water
• 1 sachet vegetable/chicken stock powder
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 1 small onion, sliced
• 0.5 tsp cumin powder
• 1 tsp paprika powder
• 4 tbsp chopped coriander
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Red Lentils (Masoor Dal): Benefits & Selection

Red lentils are a kitchen staple in Indian cooking. They cook quickly and break down beautifully, creating a creamy texture. They’re also a fantastic source of protein and fiber. Look for good quality, vibrant red lentils – avoid any that look dull or have stones mixed in. 1 cup of red lentils is roughly 198 grams.

Stock Powder: Vegetable vs. Chicken – Flavor Profiles

The stock powder adds a lovely depth of flavour. You can use either vegetable or chicken stock powder depending on your preference. Vegetable stock will keep it strictly vegetarian, while chicken stock adds a richer, more savory note. I often use vegetable stock for a lighter flavour.

Olive Oil: A Healthy & Flavorful Base

Olive oil is my go-to for this recipe. It adds a lovely fruity aroma and is a healthier fat option. You could substitute with ghee for a more traditional Indian flavour, but olive oil works beautifully. About 1 tbsp is around 15ml.

Spices: Cumin & Paprika – Origin & Aroma

Cumin and paprika are the stars of the spice show here! Cumin has a warm, earthy flavour, while paprika adds a subtle sweetness and beautiful colour. Don’t skimp on these – they really make the soup sing.

Fresh Coriander: The Finishing Touch

Fresh coriander (cilantro) is essential! It adds a bright, fresh flavour that balances the spices perfectly. If you’re not a coriander fan (it’s a genetic thing!), you can substitute with fresh parsley, though the flavour will be different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, add the red lentils, water, and stock powder to a pressure cooker. Cook until the lentils are tender – usually about 10-15 minutes once the pressure builds. If you don’t have a pressure cooker, you can simmer them in a pot for about 20-25 minutes, or until soft.
2. While the lentils are cooking, heat the olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant – about 30 seconds. Be careful not to burn it!
3. Add the sliced onion and cook until translucent, around 5 minutes. Stir occasionally so it doesn’t stick.
4. Now, stir in the cumin and paprika powders and sauté for another 2 minutes. This blooms the spices, releasing their flavour.
5. Once the lentils are cooked, pour the sautéed onion and spice mixture into the pot with the lentils. Give it a good mix!
6. Adjust the salt and seasoning to your liking. Stir in the chopped coriander leaves.
7. Serve warm, optionally with a squeeze of lemon juice or a side of crusty bread for dipping.

Expert Tips

• Don’t overcook the lentils! You want them tender, but not mushy.
• Bloom your spices: Sautéing the spices in oil releases their flavour and aroma.
• Taste as you go: Adjust the seasoning to your preference.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is already vegan! Just ensure your stock powder is vegetable-based.
• Gluten-Free Confirmation: Naturally gluten-free, this soup is perfect for those with dietary restrictions.
• Spice Level Adjustment (Mild to Spicy): Add a pinch of cayenne pepper or a finely chopped green chilli for a spicier kick. My friend, Priya, loves adding a whole chopped green chilli – she’s a chilli queen!
• Festival Adaptation (Maha Shivaratri/Winter Comfort Food): This soup is particularly comforting during the colder months or for festivals like Maha Shivaratri, where simple, nourishing food is often preferred.

Serving Suggestions

This lentil soup is delicious on its own, but here are a few ideas for accompaniments:

• A dollop of plain yogurt (or vegan yogurt)
• A side of warm naan bread or roti
• A sprinkle of extra coriander
• A squeeze of fresh lemon juice

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully! Just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

Let’s answer some common questions!

Is Masoor Dal good for weight loss?

Yes! Red lentils are low in calories and high in protein and fiber, making them a great addition to a weight loss diet.

Can I use a different type of lentil for this soup?

You can, but the cooking time will vary. Brown or green lentils will take longer to cook than red lentils.

What is the best way to adjust the consistency of the soup?

If the soup is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

Can this soup be made ahead of time?

Absolutely! It actually tastes even better the next day as the flavours meld together.

What are some good accompaniments to serve with this lentil soup?

Naan bread, roti, a dollop of yogurt, or a simple salad are all great options.

Enjoy! I hope you love this quick and easy red lentil soup as much as my family does. Let me know in the comments if you try it, and what you think!