Easy Dhal Soup

"For comfort food with a touch of the exotic, this dhal is quite simple but soooo tasty and has become a staple of our diet."
 
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photo by RotiJala photo by RotiJala
photo by RotiJala
Ready In:
40mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • In large saucepan, warm olive oil and add garlic and onion. Saute, stirring 2-3 minutes. Add turmeric, garam masala, chili powder, and cumin.
  • Stir in tomatoes, lentils, lemon juice, vegetable stock, coconut milk, and bring to a boil.
  • Reduce heat to low and simmer, uncovered, for 25-30 minutes or until lentils are tender.
  • Serve warm. You can garnish with lemon slices and cilantro if desired. Also good with naan bread.

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Reviews

  1. Definitely a comfort food! We really loved this soup and it was filling enough to have for dinner. I used tomato sauce because I realized I was out of canned tomatoes half way into making the soup. It still came out great.
     
  2. It is good quick soup. I did not add lemon juice as I found it had enough acidity from canned tomatoes. I would prefer this soup be more thick, but I know that is how it should be. I loved the addition of coconut milk. I did not have cilantro but I am sure it would be very tasty. I gave 4 stars mainly because my family like thicker soups, but for taste I am giving 5 stars. Very easy and fast (hands on time) to make. Healthy and low cost. Thank you.
     
  3. Awesome! We make this all the time now! Even better as a left over because all the flavors combine over night. :)
     
  4. I loved this recipe as it is so easy to make and uses one of my favorite indian spice mixes: garam masala. I like my dahl a bit thicker so I used just one lbs of chopped tomatoes and used about 2,5 oz of santen (coconut concentrate, comes in small blocks). Instead of a tsp of salt I simply added one cube chicken stock. It turned out fantastic! I garnished with sliced avocado and cilantro, amazing!!
     
  5. Top marks for ease in making and taste. I left out the coconut for less calories and subbed with a tablespoon of yoghurt - worked fine and thickened it a bit! Also reduced the tomato to 3 tbs and added spinach leaves and small cubes of potato and carrots as I don't like tomato to dominate. (Psst, if you add cubes of bacon at the beginning of frying, the soup becomes German-Indian inspired! Naughty, I know.)
     
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RECIPE SUBMITTED BY

International Human Rights Consultant, vegetarian, yogi, world traveler.
 
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