Dals, made from dried, split pulses like yellow, red, and green lentils, is a staple of Indian cuisine. Lentils are nutritious, high in protein, and a great meat substitute. They can be used in stews like Dal, Rasam, or Sambhar, in soups, or as a base for snacks, making them both versatile and comforting. You can find more non-Indian and Indian dishes with lentils on the blog. Homemade meatless soups are a staple in my kitchen, with favorites like Tomato Soup, and Broccoli Soup during the week. We also enjoy making Sindhi Kadhi, Thai Noodle Soup, and Minestrone Soup. In summer, I love making Cold Cucumber Gazpacho, and in winter, hot Rasam Soup hits the spot. For a twist on lentils, try my Green Moong Sprouts Dal Fry! Vegetables: Onions, tomatoes, and spinach add extra nourishment to this vegan lentil soup. Spices: Turmeric powder, gluten-free asafoetida, coriander powder, cumin seeds, cumin powder, chili powder, and black peppercorns provide aromatic seasoning in this vegan Yellow Dal recipe. Aromatics: Ginger paste, green chilies, and garlic paste give a spicy kick to the mild Indian Dal Soup. Toppings: Get creative! I’ve used lemon juice, cilantro, croutons, and hemp hearts for added texture and flavor. Fat: I use dairy-free ghee, but plant-based butter or vegetable oil works well too. You’ll also need an Instant Pot or pressure cooker to cook the Blended Lentil Veggie Soup with Indian spices and herbs along with an Immersion Blender (or a Mixer Grinder) to puree the Adraki Dal Shorba.
Enjoy this hearty Dal Shorba as a starter or appetizer, pairing it with garlic bread or breadsticks. If you’re a fan of lentils and Indian flavors, this comforting dish is sure to become a favorite! This vegan Indian Lentil Soup can easily become your weekday recipe. Have it for lunch or dinner. Crushed Kasuri Methi is a great addition, bringing a wonderful aroma and elevating the soup’s flavor. You can also sprinkle fried, slightly burnt minced garlic on top for an extra burst of garlicky goodness.
More vegan soups
Recipe 📖
