Dal bhat with lentil soup, rice and vegetables

Nepal · Nepalese

Dal Bhat

A Nepali lentil soup served with rice, vegetables and mild spices.

  • Nepalese
  • 50 min total time
  • 4 base servings
  • 1 version

Country

Nepal

Cuisine

Nepalese

Servings

4 servings

Prep

15 min

Cook

35 min

Total

50 min

1 version

Makes 4 servings.

Cook lentils until fully soft, then adjust thickness with a splash of water if needed.

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Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

0 compatible options

Adaptation status

Servings: 4 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

A Nepali lentil soup served with rice, vegetables and mild spices.

This version is plant-based.

Version

  • Vegan

Contains

  • No listed allergens for this variant.

Ingredients

  • 260 g split red lentils
  • 300 g white rice
  • 160 g spinach, chopped
  • 140 g carrot, diced
  • 120 g onion, chopped
  • 2 garlic cloves, minced
  • 3 g ground turmeric
  • 22 ml neutral oil
  • 1100 ml water
  • 7 g fine salt

Cooking method

Pan

  1. Cook rice

    Cook rice in part of the water until tender and reserve warm.

  2. Build dal

    Cook onion and garlic in oil, add lentils, turmeric, salt and remaining water.

  3. Add vegetables

    Add carrot and spinach and simmer until lentils are soft and soup is creamy.

  4. Serve

    Serve hot lentil soup with rice on the side.

Frequently asked questions

Can I use brown rice?

Yes, but it requires a longer cooking time and more liquid.

How thick should dal bhat be?

The dal should be spoonable and creamy, not overly thick.

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