Low Sodium Classic Dal Soup

Total time55 min

Prep time15 min

Cook time40 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 cup red lentils
Bob's Red Mill Red Lentils - 27 Oz Arrowhead Mills Organic Lentils Red - 16 Oz Vitacost Red Lentils - Non-GMO Simple Truth Organic® Red Lentils Kroger Red Lentils
See all
3 cups water
1 can (14 oz) diced tomatoes
2 tbsp neutral oil or ghee
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lemon juice

For the tarka

1 tbsp neutral oil or ghee
1 tsp cumin seeds
½ tsp brown mustard seeds
2 dried red chilies
¼ tsp asafoetida (hing)

For serving

fresh cilantro, roughly chopped (optional)

Instructions

1
Rinse the red lentils in a fine-mesh strainer under cold running water until the water runs clear.
2
Heat 2 tbsp oil or ghee in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!