Best 4 Indian Lentils And Rice Soup Recipes

Embark on a culinary journey to the heart of Indian cuisine with our delightful lentil and rice soup. This comforting and flavorful dish, known as dal chawal shorba, is a harmonious blend of lentils, aromatic spices, and fluffy rice, simmered together in a savory broth. Discover the art of tempering spices, a technique that awakens the flavors and aromas of cumin seeds, garlic, and ginger, creating a symphony of taste. With options for using different types of lentils, vegetables, and herbs, this versatile soup caters to diverse dietary preferences and taste buds. Let's dive into the comforting embrace of this traditional Indian lentil and rice soup, exploring its variations and relishing its heartwarming goodness.

Let's cook with our recipes!

INDIAN LENTILS AND RICE SOUP

Indian Lentils and Rice Soup image

From start to finish, you can have lentil soup in less than 30 minutes. I have to say my daughter doesn't enjoy the mint and coconut in it so we serve hers without!

Provided by TishT

Categories Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

8 medium green onions, chopped (1/2 cup)
1 tablespoon finely chopped gingerroot
1/8 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
5 1/4 cups vegetable broth or 5 1/4 cups chicken broth
1 1/2 cups dried lentils, sorted and rinsed
1 teaspoon ground turmeric
1/2 teaspoon salt
1 large tomatoes, chopped (1 cup)
1/4 cup shredded coconut
2 tablespoons chopped of fresh mint or 2 teaspoons dried mint leaves
3 cups hot cooked rice
1 1/2 cups plain nonfat yogurt

Steps:

Spray 3-quart saucepan with nonstick cooking spray.
Cook green onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
Stir in 5 cups of the broth, the lentils, turmeric and salt.
Heat to boiling; reduce heat.
Cover and simmer about 25 to 30 minutes, adding remaining stock if needed, until lentils are tender.
Stir in tomato, coconut and mint.
Serve over rice with yogurt.

INDIAN LENTIL SOUP

Indian Lentil Soup image

An Indian-inspired lentil soup that is flavorful and easy.

Provided by Anonymous

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h55m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon cumin seed
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, finely minced
4 (14 ounce) cans vegetable broth
1 (14.5 ounce) can petite diced tomatoes
1 cup red lentils
1 teaspoon kosher salt
½ teaspoon ground white pepper

Steps:

Combine cumin seed, turmeric, ground cumin, and coriander in the bottom of a heavy 6- to 8-quart stockpot. Cook over medium heat until fragrant, about 30 seconds. Add olive oil, followed by onion and garlic; cook until onion begins to soften and garlic is fragrant, about 5 minutes. Stir in vegetable broth, tomatoes, lentils, salt, and white pepper.
Bring mixture to a boil over high heat. Reduce heat and let simmer for 30 minutes. Taste and adjust seasonings. Continue to simmer until lentils are cooked through and tender, about 1 hour.

Nutrition Facts : Calories 200.6 calories, Carbohydrate 30.8 g, Fat 3.6 g, Fiber 12.3 g, Protein 10.6 g, SaturatedFat 0.4 g, Sodium 968.5 mg, Sugar 6.7 g

INDIAN LENTIL SOUP (DAL SHORVA)

Indian Lentil Soup (Dal Shorva) image

An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.

Provided by Andreacute Grisell

Categories Lentil

Time 36m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups red lentils or 1 1/2 cups yellow lentils
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/4 teaspoon cardamom
2 -3 curry leaves or 2 -3 bay leaves
6 cups chicken stock (preferably home-made) or 6 cups vegetable stock (preferably home-made)
3 tablespoons vegetable oil or 3 tablespoons ghee
2 teaspoons mustard seeds
2 garlic cloves, finely chopped
salt and pepper
1/2-1 lemon

Steps:

Rinse the beans or lentils.
Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
Let simmer until the beans or lentils are very soft (ca 30 minutes).
If using bay leaves, remove them now. Curry leaves can be left in the soup.
Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
Let simmer for another 5 minutes.
Add salt, pepper and squeezed lemon to taste.
Serve hot with pita or paratha bread.

INDIAN-SPICED RICE WITH LENTILS

Indian-Spiced Rice with Lentils image

Categories Ginger Rice Side Sauté Wheat/Gluten-Free Dinner Spice Lentil Winter Cinnamon Clove Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

1 cup dried lentils
1 cup basmati rice*
2 teaspoons vegetable oil
2 1-inch pieces of cinnamon stick
2 whole cloves
1 teaspoon cumin seeds
3 garlic cloves, finely chopped
2 teaspoons chopped fresh ginger
4 1/3 cups water
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon turmeric
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice

Steps:

Rinse lentils; drain. Place in small bowl. Rinse rice; drain. Place in another small bowl. Heat oil in heavy large saucepan over medium-high heat. Add cinnamon, cloves, and cumin; sauté about 2 minutes. Add garlic and ginger; sauté about 30 seconds. Add water, salt, sugar, and turmeric; bring to boil. Reduce heat; add lentils and cook 8 minutes. Increase heat to high. Add rice and boil 5 minutes. Reduce heat; cover and simmer until lentils and rice are tender and liquid is absorbed, about 8 minutes longer. Remove from heat; let stand covered 5 minutes. Transfer rice to large bowl. Remove cinnamon stick pieces and cloves. Mix in cilantro and lime juice.
Basmati rice is available at Indian markets and some supermarkets.

Tips:

Use high-quality lentils for the best flavor and texture. Split red lentils are a good choice because they cook quickly and easily.
Rinse the lentils thoroughly before cooking to remove any dirt or debris.
Add vegetables to the soup for extra flavor and nutrition. Good options include carrots, celery, onions, garlic, and spinach.
Use a variety of spices to give the soup a delicious flavor. Common spices used in Indian lentil soup include cumin, coriander, turmeric, and garam masala.
Don't be afraid to experiment with different ingredients. There are many ways to make lentil soup, so feel free to adjust the recipe to your liking.

Conclusion:

Indian lentils and rice soup is a hearty, flavorful, and nutritious meal that is perfect for a quick and easy weeknight dinner. It is also a great way to use up leftover lentils and rice. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite. So next time you're looking for a delicious and satisfying meal, give this Indian lentil and rice soup a try!

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