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Indian Dal Soup

Contributed by: Michael Abramson of M Vegetarian Recipes

Had a great dinner at The Bread Bar last night. Its one of the Amaya restaurant chain. One of our friends had an Indian style lentil soup. Here's my take on it...


  • About 450 g red lentils - cleaned and picked over
  • 1 stalk lemongrass - white part only - peeled and bruised with the back of a knife
  • 2 teaspoons salt
  • 2 medium sweet potatoes
  • 2 Tbsp vegetable oil
  • 1 medium red onion - diced
  • 1 red bell pepper - diced
  • 2 carrots - diced
  • 2 Tbsp garlic - minced
  • 2 Tbsp ginger - minced
  • 2 Tbsp Indian curry powder
  • 1 tsp garam masala
  • 1/2 tsp hot red pepper flakes
  • 2 Tbsp lemon juice


Preheat oven to 350 F. Pierce sweet potatoes with a fork and bake for 50-60 minutes until soft.

Combine lentils, lemongrass, salt and 8 cups of water in a dutch oven and bring to a boil. Reduce heat to low, cover pot and cook for 15-20 minutes until lentils are very soft. Remove from heat. Remove and discard lemongrass.

Heat the oil in a pan over medium heat. Add onion, red pepper and carrots and saute about 15 minutes. Add ginger and garlic and continue to saute for 5 minutes. Add spices and saute an additional 3 minutes. Add to dutch oven with lentils.

When sweet potatoes are ready - peel and add flesh to dutch oven with lentils and vegetables.

Blend thoroughly with a hand-held immersion blender - or puree in batches in a blender.

Return to pot and add 1/2 Cup water and 1/4 Cup lemon juice.

Mix thoroughly.

Serve hot with a slice of lemon on the side.


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