A Delicious Soup That Fights The Cold & Flu

Winter might slow us down in general, but it can make the nose run. Body ache, fatigue, colds and flu are, alas, a bane of the cold months all over the country.

Traditional advice on how to fight sickness is to slurp chicken soup. But I am vegetarian, and I have successfully fought several bouts of the cold with simple dal soup. Here is the recipe:


Delicious Mung Dal Soup

1 cup washed split yellow lentils/mung dal, washed
1/2 teaspoon turmeric powder:
1 teaspoon ghee (clarified butter)
1 heaping teaspoon of garlic, finely chopped
1 teaspoon ginger, finely chopped:
˝ tsp cumin seeds
1/2 teaspoon black pepper, freshly ground
salt to taste
freshly washed and chopped cilantro leaves to garnish the dal
juice of one lemon

Boil the dal with salt and turmeric powder in enough water to get a nice, soupy consistency—as thick or thin as you like, as long as the dal is cooked through.

In a small pan, heat the ghee. Add cumin seeds. As soon as the cumin seeds begin to sputter, tip in the garlic and fry on gentle heat for just about a minute. Pour the ghee into the cooked dal. Add black pepper, cilantro leaves and lemon juice. Give it a good stir and enjoy steaming hot.


The great thing about this soup is that almost every ingredient used in it boosts immunity, reduces inflammation and brings relief from congestion. Its buttery, garlicky aroma is beautifully complemented with the fresh scent of cilantro and lemon. Ghee contains butyric acid, which has anti-viral properties. Cumin, black pepper and ginger are time-tested “warming” spices, coaxing mucus out of the respiratory channels. The dal itself is an excellent source of protein, vitamins and essential minerals.

Tip: You can add chopped vegetables of your choice to the soup for more flavor and even more healing benefits. I sometimes fry slices of red onion right after I put in the cumin seeds. Finely chopped green beans and carrots liven up the colors in this already-lovely soup.

Of course, you need not cook this soup only when you need relief from cold and flu. It is also delicious, filling and comforting on a bone-chilling night. Enjoy!


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Homemade Ghee


Jeramie D
Jeramie D5 months ago

Sounds delicious. Thank you.

Roxane Connor
Roxane Connor3 years ago

will try

Siyus Copetallus
Siyus C4 years ago

Thank you for sharing.

Carole R.
Carole R4 years ago


Elena Poensgen
Elena Poensgen4 years ago

Thank you

Lin G.
Lin G.4 years ago


Leanne B.
Leanne B4 years ago

I enjoy making soups. Thanks for sharing.

Elena Poensgen
Elena Poensgen4 years ago

Thank you

Laura Peterson
Laura Peterson4 years ago

Karen K: How long, please, would you soak the beans with a cut potato to reduce any gassiness from the beans and how much (and what kind) of potato do you use? Can it be an Idaho, russet, or red-skinned potato that's just cut in half? Thanks!

Karen K.
Karen K4 years ago

Looks tasty. I might soak the beans with a cut potato and pour off the water then follow directions. Last time I made lentil soup, my friend loved it but it made her too gassy. Throwing out the soaking water and potato supposedly helps with that and beans….