Cucumber Mung Lentil Soup

  • Title: Devanna, Cucumber Mung Lentil Soup.
  • Author: Arvindus.
  • Publisher: Arvindus.
  • Copyright: Arvindus, 2017, all rights reserved.
  • Index: 201705231.
  • Edition: html, first edition.


In India and other regions lentils and lentil soups are known under the name 'dāl'. They are often eaten with rice or bread dishes. This lentil soup can however also be served on itself.

Besides with cucumber this recipe can also be prepared with vegetables like blanched celery or chicory.


The ingredients are fit for two to four portions.

  • 1 Cup (approximately 100 gram) mung lentils.
  • ¾ Litre water (approximately).
  • 1 Cucumber.
  • 1 Teaspoon grated ginger.
  • ½ Teaspoon turmeric powder.
  • 1 Spoon ghī or sesame oil.
  • ½ Teaspoon cumin seeds / powder.
  • ¼ Teaspoon black pepper.
  • Juice from ½ small or ¼ large lemon.
  • 1 Spoon coriander leaves.
  • ¾ Teaspoon salt.


  • Soak the mung lentils about 8 hours, wash them and drain them.
  • Cut the cucumber in cubes.
  • Add the fresh water to the mung lentils and bring it to a boil.
  • Scoop off the foam when it appears.
  • Add the ginger and turmeric powder.
  • Let the lentils in the water simmer on low heat until they start to become soft a little.
  • Add the cucumber.
  • Simmer further until the cucumber is done and the lentils are fully soft.
  • Mash the whole with a (hand) blender.
  • Heat the ghī or oil.
  • Add the cumin seeds / powder.
  • Fry it for a few moments and pour it into the lentil soup.
  • Put the heat low, add the black pepper, lemon juice, coriander leaves and salt, and stir to mix everything.
  • Let the soup soak in the spices for a few minutes before serving.