Daall-Mepali Lentil Soup
Submitted by belabrantes
Daall-Mepali lentil soup is a Nepali-inspired dal with soft lentils, tomato, onion, and garlic in a spiced paste, served over rice. Vegetarian, warming, and budget-friendly.
YIELD
4 servingsPREP
10 minCOOK
60 minREADY
70 minThis Nepali-style dal simmers lentils until they’re completely soft, then stirs in a spiced paste of sauteed onion, tomato, and garlic. The paste dissolves into the broth and gives the whole pot a depth that plain boiled lentils never achieve.
Cooking the seasoning paste separately is the move that makes this work. Butter, onion, and tomato cook together until the onion goes translucent, then the spice blend and garlic join in for a quick toast. That brief fry blooms the spices and builds flavor you can’t get by just dumping everything into the pot raw.
Ladled over steamed rice, the soupy dal soaks into the grains and turns a simple bowl into a complete, satisfying meal.
Chef Tips
- Simmer the lentils until they’re breaking apart and the mixture looks thick and porridge-like. Firm lentils mean undercooked dal.
- Add water a tablespoon at a time when frying the spice paste to prevent scorching. You want a paste, not a soup.
- Taste for salt after combining everything. Lentils absorb a surprising amount of seasoning.
- Use broth instead of water for the lentils if you want a richer base.
Variations
- Add a squeeze of lemon juice before serving for brightness that cuts through the earthy lentils.
- Stir in a handful of fresh spinach at the end for greens and extra nutrition.
- Top with crispy fried shallots and a drizzle of ghee for a more traditional finish.
Ingredients
Directions
Rinse the rice. In a medium pot, bring 2 cups of water to a boil, then add rice. Return to a boil, stirring once, then reduce heat and simmer about 20 to 30 minutes, until water is absorbed.
Rince the lentils. Place them in a soup pot and cover with 2 to 3 cups of water or broth. Bring liquid to a boil, then reduce heat and simmer about 30 minutes or until lentils are soft.
In a skillet, melt butter over medium heat, add onion and tomato.
When onion is transparent, add seasoning paket and garlic. To prevent sticking, you may need to add water, a tablespoon at a time.
Cook 1 to 3 minutes, until vegetables are coated and mixture is a paste.
Add paste to lentils and stir.
Add salt and pepper to taste. Serve over rice.
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