This effortless Dhal soup is a breeze to prepare, requiring just one pot. Packed with flavor and deliciousness, it far surpasses canned versions found in supermarkets
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Lunch & Dinner, Side Dish
Cuisine: British, Indian
Keyword: dhal soup, lentil dahl soup, red lentil soup
Calories: 243kcal
Author: Sandhya Hariharan
Ingredients
1cupred lentils200 g
2tspoil
1tspcumin seeds
1smallwhite onion100 g
2clovesgarlicminced
1inchgingergrated
1-2green chillieschopped
2smalltomatoes140 g
1smallcarrot50 g
1smallpotato50 g
1 ½tspmild curry powder
Salt to taste
½tspground black pepper
3cupwater700 ml
½cancoconut milk200 ml
Juice of lemon
2tbspfresh coriander leaves
Instructions
Wash the red lentils in running tap water 4-5 times until clear. Also chop the onion, tomato, potato, carrot, green chilli and set aside. Prep the ginger garlic and set aside too.
Heat oil or ghee in a pot. Add cumin seeds and let them splutter.
2 tsp oil, 1 tsp cumin seeds
Add onion, ginger, garlic, and green chilli. Sauté until onions are translucent (4-5 mins).
1 small white onion, 2 cloves garlic, 1-2 green chillies, 1 inch ginger
Put in red lentils, diced tomato, diced potatoes, carrots, water, curry powder, salt, and pepper.
1 cup red lentils, 2 small tomatoes, 1 small carrot, 1 ½ tsp mild curry powder, Salt to taste, ½ tsp ground black pepper, 1 small potato
Bring to a boil, then simmer covered for 15 minutes until lentils are tender.
Stir in coconut milk and cook for 5 more minutes.
½ can coconut milk
Decide on texture: for chunky soup, leave as is; for creamy, blend with immersion blender.
Turn off heat, add lemon juice, and garnish with fresh coriander. Enjoy your Dahl soup!