The winters are coming and this warm and hearty soup made with the goodness and silkiness of lentils with a spicy coconut tempering is going to be an absolute win. It's easy to make, takes no time at all and is prepared in just one pot.

What is South Indian Lentil Soup?

Lentil soup is a type of soup that uses lentils as its main component. It can be vegetarian or contain meat, and it can utilise any type of lentil—brown, red, yellow, green, or black—husk included or not. When cooked, dehulled yellow and red lentils liquefy and produce a thick soup. It is a common dish in the Middle East, Latin America, and Europe. Vegetables including carrots, potatoes, celery, parsley, tomato, pumpkin, ripe plantains, and onions may be added to lentil soup. Garlic, bay leaves, cumin, olive oil, and vinegar are typical flavourings.

How to make South Indian Lentil Soup 

1. In a stainless steel milk pan add refined oil, in which you'll saute, whole garlic cloves, ginger juliennes and a sliced onion. Saute them till onions are translucent. 

2. Add the two kinds of dals and saute them with some green chillies and green cardamom, sliced tomatoes, cover everything with water, add a cubed potato, with some turmeric powder and salt.  

3. Reduce the soup till the lentils are cooked and then blend everything into a fine paste. Add a bunch of coriander roots to the blended paste. 

4. Prepare the tadka in a stainless steel frypan by adding some ghee, garlic cloves and mustard seeds, with some red chilli powder, and desiccated coconut. Mix it all together and set it aside.   

5. Serve the soup hot in a bowl and top it off with the prepared tadka and some chopped coriander.  

South Indian Lentil Soup

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Category

Soup

Servings

2-3

Prep Time

5 minutes

Cook Time

15 minutes

Calories

60

Ingredients

• Mustard seeds: 1 tsp
• Garlic cloves: 6-7 
• Ghee: 1 tbsp
• Coriander roots: 1 bunch 
• Salt: to taste 
• Turmeric powder: 1 tsp
• Potato cubed: 1 
• Water : as required
• Tomato sliced: 1 
• Green cardamom: 3-4 
• Green chilli: 1 
• Masoor dal: ½ cup
• Moong dal: ½ cup
• sliced onion: 1
• Ginger: 1 knot
• Oil: 2 tbsp

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Directions

1. In a stainless steel milk pan add refined oil, in which you'll saute, whole garlic cloves, ginger juliennes and a sliced onion. Saute them till onions are translucent.

2. Add the two kinds of dals and saute them with some green chillies and green cardamom, sliced tomatoes, cover everything with water, add a cubed potato, with some turmeric powder and salt.
3. Reduce the soup till the lentils are cooked and then blend everything into a fine paste. Add a bunch of coriander roots to the blended paste.
4. Prepare the tadka in a stainless steel frypan by adding some ghee, garlic cloves and mustard seeds, with some red chilli powder, and desiccated coconut. Mix it all together and set it aside.
5. Serve the soup hot in a bowl and top it off with the prepared tadka and some chopped coriander.

Recipe Video

Recipe Note

This soup can be called an inspiration from the national soup of India called the mulligatawny. If you add cubed carrots to the recipe with some red bell peppers, this soup can come under that tag as well.