Yellow Lentil Soup (Moong Dal Soup)

This hearty soup is made with lentils and aromatic spices for a dish that'll keep you warm from the inside out.

Serves: 4Prep: 45 minutesCook: 20 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 4


  • 1 cup yellow lentils, rinsed
  • 5 cups vegetable broth, divided
  • 2 tablespoons cilantro leaves, chopped
  • 3 tablespoons fresh lime juice, divided
  • 1 Roma tomato, diced
  • 1⁄2 teaspoon ground turmeric
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1⁄2 cup white onion, minced
  • 1 teaspoon ground cumin
  • 1⁄3 cup carrots, finely chopped
  • 1⁄4 cup celery, finely chopped
  • 1 cup sliced mushrooms
  • 1⁄2 teaspoon salt
  • 1 tablespoon fresh ginger, julienned


  • Soak lentils in 2 cups vegetable broth until liquid is absorbed. In a bowl, mix cilantro and 2 tablespoons lime juice.
  • In a separate bowl, combine ginger and 1 tablespoon lime juice.
  • In a non-stick saucepan over medium heat, heat lentils and remaining vegetable broth. Add tomato and turmeric; cook until lentils are tender.
  • In a blender, blend lentil mixture until smooth.
  • In a sauce pan, cook garlic in oil for 30 seconds. Add onions and continue to cook 3 minutes. Add cumin and continue to cook 30 seconds; stir.
  • Add carrots, celery and mushrooms, continue cooking 5 minutes. Pour in soup and salt; continue cooking until carrots and mushrooms are tender. Serve with lime cilantro mix. Garnish with ginger.