Dal Palak Soup

    45 mins

    Masoor dal with palak, seasoned with basil and ilaichi makes a spicy soup that is delicious, fast and easy.

    88 people made this

    Serves: 6 

    • 1 teaspoon olive oil
    • 1 large red onion, chopped
    • salt and freshly ground black pepper to taste
    • 400g chopped tomatoes
    • 225g frozen spinach
    • 375g masoor dal (red lentils)
    • 450ml water
    • 2 tsp dried basil
    • 1 1/2 teaspoons ground cardamom
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground mirchi powder
    • 1/2 teaspoon curry powder (equal parts ground adrak, haldi, jeera, dhania powder)

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach and dal, and pour in water. Season with basil, cardamom, cumin, cayenne pepper and curry powder. Bring to the boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
    2. Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (82)


    This is an excellent soup: flavorful, colorful and simple. I made very few changes (fresh basil, more water and a tad more of each of the spices).  -  26 Jun 2005  (Review from Allrecipes US | Canada)


    Very flexible recipe. I made it the first time as written. I have made it several times now and I have altered it a little. I saute chopped carrot with the onion and use twice as much liquid as recipe calls for. I also use 1/2 broth and 1/2 water, leave out added salt if using canned broth. I puree 1/2 the soup and leave the rest chunky. It's also great with fresh spinach thrown in near the end of cooking. Great flavor from the spices and makes the house smell great when it cooks.  -  01 Jan 2008  (Review from Allrecipes US | Canada)


    Very tasty. I recommend blending only half of the lentil mixture, because it is much more stew-like than soup-like. Also, I added chopped fresh basil to keep it fresh-tasting, served it with rice, and flavored with tamari rather than salt and pepper. Try adding 1/2 - 1 teaspoons each of tumeric and coriander for more spice.  -  02 Jan 2006  (Review from Allrecipes US | Canada)

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