Burmese Lentil Soup Recipe (Dal / Pe Hin)

Red lentils: A type of legume that cooks quickly and has a mild flavor.

Onion: Adds sweetness and depth to the soup.

Garlic: Provides a pungent, savory flavor.

Ginger: Adds a spicy, aromatic note.

Turmeric powder: Gives a vibrant yellow color and earthy taste.

Cumin powder: Brings a warm, aromatic depth.

Coriander powder: Adds a citrusy, slightly sweet flavor.

Water: The base liquid for the soup.

Salt: Enhances the overall flavor.

Vegetable oil: Used for sautéing the aromatics.

Cilantro: Fresh herb for garnish, adding a refreshing finish.

When sautéing the onion, make sure to cook it until it becomes translucent but not browned. This ensures that the onion releases its natural sweetness, which will enhance the overall flavor of the soup. Additionally, when adding the spices like turmeric, cumin, and coriander, allow them to cook for about a minute to release their essential oils and deepen their flavors before adding the lentils and water. This step is crucial for building a rich and aromatic base for the Burmese Lentil Soup.

• red lentils - Substitute with yellow split peas: Yellow split peas have a similar texture and cooking time, making them a good alternative.

• chopped onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic.

• grated ginger - Substitute with ground ginger: Use ¼ teaspoon of ground ginger for each inch of fresh ginger.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though use sparingly.

• cumin powder - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be ground before use.

• coriander powder - Substitute with ground fennel seeds: Ground fennel seeds offer a sweet, aromatic flavor similar to coriander.

• water - Substitute with vegetable broth: Vegetable broth adds more depth and flavor to the soup.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and richness to the soup.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor similar to cilantro.

• Allow the lentil soup to cool completely before storing. This prevents condensation, which can lead to a watery texture and spoilage.

• Transfer the cooled soup into airtight containers. For easy portioning, use individual serving-sized containers. This makes reheating a breeze and reduces waste.

• Label each container with the date of preparation. This helps you keep track of freshness and ensures you consume the soup within a safe time frame.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The airtight seal will keep the soup fresh and flavorful.

• For longer storage, place the containers in the freezer. The lentil soup can be frozen for up to 3 months without losing its taste and texture.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the integrity of the lentils and other ingredients.

• Reheat the soup on the stovetop over medium heat, stirring occasionally. Add a splash of water or vegetable broth if the soup has thickened too much during storage.

• Alternatively, you can reheat the soup in the microwave. Use a microwave-safe bowl, cover it loosely, and heat in 1-2 minute intervals, stirring in between, until the soup is heated through.

• Garnish with fresh cilantro before serving to revive the vibrant flavors and add a touch of freshness.

• Stovetop Method: Pour the Burmese lentil soup into a saucepan. Heat over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or vegetable broth if the soup has thickened too much. Heat until it reaches your desired temperature.

• Microwave Method: Transfer the lentil soup to a microwave-safe bowl. Cover with a microwave-safe lid or a microwave-safe plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Add a bit of water if needed to adjust the consistency.

• Slow Cooker Method: Place the leftover soup in a slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is ideal if you want to keep the soup warm for an extended period.

• Double Boiler Method: Fill a large pot with a few inches of water and bring it to a simmer. Place a heatproof bowl with the lentil soup on top of the pot, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the soup is heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover with foil. Heat for about 20-30 minutes, stirring halfway through to ensure even heating. This method is useful if you're reheating a large quantity.

• Immersion Blender Method: If the soup has thickened too much, use an immersion blender to blend it slightly while reheating on the stovetop. This will help achieve a smoother consistency and even heating.

• Large pot: Used to cook the lentil soup and combine all the ingredients.

• Wooden spoon: Ideal for stirring the ingredients as they cook, ensuring even mixing and preventing sticking.

• Chef's knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe and stable surface for chopping and mincing ingredients.

• Measuring cups: Used to measure the lentils and water accurately.

• Measuring spoons: Necessary for measuring the turmeric, cumin, coriander, and salt.

• Grater: Used to grate the ginger finely.

• Colander: Useful for rinsing the lentils before cooking.

• Ladle: Handy for serving the soup into bowls.

• Small bowl: Useful for holding the chopped cilantro for garnish.

Prep ingredients ahead: Chop the onion, mince the garlic, and grate the ginger in advance to save time during cooking.

Use a food processor: Quickly chop the onion and mince the garlic and ginger using a food processor.

Pre-rinse lentils: Rinse the lentils ahead of time and store them in the fridge until ready to use.

Batch cook: Make a larger batch of lentil soup and freeze portions for quick meals later.

Use pre-ground spices: Ensure you have pre-ground turmeric, cumin, and coriander to save time on grinding.