Arabic Lentil Soup: although this is my go-to lentil soup recipe, its really only the base. I've never actually followed this recipe exactly, I usually add many more spices, but this is my favorite basic recipe.
This easy vegan dal only takes 10 minutes of prep time and is great for a quick weeknight dinner on a brisk autumn evening. Serve with flat bread and rice and you’ve got yourself a satisfying fiber- and protein-rich dish that will definitely fill you up!
Lentil soup is comforting, simple, and easy to throw together with the bare minimum of ingredients. It’s my go-to when I want something hearty but healthy, when I feel like my body needs a reset from a spate of indulgent eating, or when I'm tasked with feeding vegetarian or vegan friends on a chilly day. This pared-down red lentil version is the one I make most often, and it never fails to please.
Indian Lentil Soup (Dal Shorva) from Food.com: 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.