Lentil Soup (Dal)

Related event: Bangladesh Cooking Lesson

Lentil Soup (Dal)

Adapted by Chef Christina Reimer
Cuisine Bangladesh
Servings 4 people


  • 1 cup red lentils
  • 3 cups water
  • 1 tsp turmeric
  • 2 cups of mixed veggies potatoes, zucchini, carrots etc., cut into bite size pieces
  • 1 medium tomato sliced
  • 1 large onion thinly sliced
  • Salt to taste
  • 1/2 bunch cilantro chopped
  • 1/4 cup oil


  • Place the lentils, water, turmeric and salt in a pan (medium heat).
  • Cover and bring it to a boil (make sure to keep an eye on it; it boils over easily).
  • Add the veggies (potatoes and carrots first since they take longer then zucchini) and tomato.
  • Cover and cook for about 10 to 15 min till the veggies are tender.
  • In a separate wok or frying pan heat the oil till very hot and the onions, fry till golden brown.
  • Add the oil and onion to the lentils mixture.
  • Add the cilantro.
  • Check to see if more salt is needed.
  • If the soup is too thick add in more water and bring it to gentle boil before serving.