SLOW COOKER RED LENTIL SOUP (DAL)
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A tantalizing Indian inspired crockpot soup. Red lentil soup is made with hints of curry, coconut milk, lemon juice and fresh cilantro. Requires just a few minutes of prep work!
I am totally mental about lentils right now. Whaaat? Yup, I really just did that. All these lentils in my dal soup is making me all sorts of crazy!
But honestly, I was a little shy about sharing this recipe. I mean red lentil soup isn’t exactly, prom queen pretty. It’s more hide near the bleachers kinda food.
But here’s the thing about it – it’s magnificent. Like, seriously. And it’s easy to make, feeds a crowd, and it’s healthy! It’s Indian-inspired comfort food with just a hint of spice and lots of creaminess. I just couldn’t keep this from you guys!
One bowl of this red lentil soup is totally filling. What I love is healthy food that gives my taste buds a rich flavor experience, and doesn’t pack on the pounds! This totally fits the bill.
You could even serve this lentil soup up over basmati rice if you prefer a more traditional Indian approach, which is known as dal. And I wuv dal.
Anees gave me the weirdest look, when he found out I had made red lentil soup. He’s not a big fan of lentils or dal and all I got was a “hmm” and lopsided smile that meant, oh great! But then the most predictable thing happened: he tried it and he loved it. No surprise there. It happens like 99% of the time. But no like he really loved it. I was so tempted to give him the “I told you so” look, but refrained. It’s a look, I find, makes a bigger impact when used sparingly.
Oh and for those of you that are in the market for a slow cooker, here is one similar to mine.
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10 Comments on “SLOW COOKER RED LENTIL SOUP (DAL)”
This is one of my favorite soups!
Excellent recipe.
This is my go-to lentil soup recipe. It’s perfect; creamy, flavorful and easy! Sometimes, I use canned tomatoes with chilis for a bit more spice.
Yum! This was so good!
I left out the celery (which I don’t like, so we never have any), the chilli (my little one is only 3) and the cumin (I’ve run out), but it was still good! I used less coconut milk (as that was all I had), and I added some peeled cubed fresh beetroot (as I had some in the fridge that needed using!). So it’s also obviously a recipe that can handle some tweaking.
Oh, and I made some of your Naan to go with it – yum.
Thanks–really excellent, and after doing a few tweaks reminds me very much of the wonderful Adas Majrous soup at a local Middle Eastern restaurant for sure. I went heavier on all of the spices, probably 1 1/2 times what you call for. Also added the juice of a whole lemon, cooked basmati rice, a full bunch of cilantro, and a good amount of salt. Great recipe I will make often!
So delicious – rekindled my love for daal! I accidentally bought coconut cream instead of coconut milk, so I diluted 2 tbsp of 1 1/3 cup of hot water. Turned out pretty good!
This is SO delicious and flavorful and super easy to make! A Mediterranean restaurant near my house makes a fantastic red lentil soup that I crave. After coming across your recipe and trying it out, it is just as good as the restaurant soup! The recipe makes a hefty helping making is great for storing left overs.
Thanks for sharing!
Oh wow! I’m so glad my soup stands up to the restaurant version you love so much! Oh yes, there’s leftovers for days! Thanks for taking the time to comment. 🙂
I put too much chilli powder 1 tsp was too much for me to handle ! Lol
Love this soup very tasty and has become a favourite in my home