Red Lentil Soup Recipe

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  1. Pro tip: go to an asian grocery store to get the ingredients for this soup, its often the same stuff if not better then what they sell in the upscale grocery stores and international markets, and its usually cheaper too.

  2. We don't have bulk stores in the US and a little bit of turmeric goes a long way! It can ruin the smell and taste of a dish in a heartbeat. When I was in India I saw women cooking for 10 people use one teaspoon and most others who didn't have giant families use less. I put a nice healthy amount in a non chicken chicken noodle soup I was making and I had to dump 7 quarts of stock and vegetables down the drain because it was too much turmeric!

  3. i made this recipe about five times now, it is that delicious. it's also very healthy. and i never forget the squeeze of lemon as the lady suggested.

  4. This soup looks yummy and I love the presentation!  Thank you for sharing and we hope to see more videos like this one – recipe is easy to follow and she's adorable!

  5. Amrita, I have tried this with Toor dal as well as Moong dal and it has turned out great both times .It has quickly become my easiest way to make dal minus the broth of course..Looking forward to more such quick and delicious recipes .
    Hugs from Amrita (yes , we share the same name n spelling !)

  6. I think this is the tastiest thing I've ever eaten in my life. Wow!!! I followed your instructions exactly (except for the time because I only had blonde lentils on hand and these take 30 min to cook), I also added some past-their-prime veggies (carrots & a courgette) and I decided to use a blender to make it more soup like at the end. I had a feeling this was going to be good so I doubled the recipe. This was supposed to be dinner but it's not even 5pm and here I am enjoying a bowl. It's a wonderful, wonderful recipe and I'll cherish it. So so good. Thank you so much for sharing!

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