Dhal soup recipe
Created by Dina Macki
'This is the most comforting dish to have during Ramadan', says food writer Dina Macki. This dhal soup is delicious and easy to whip up. It uses red lentils which are light on the stomach, and the juice of a lemon adds a lovely zing.
See method- Serves 4-6
- 10 mins to prepare and 1 hour to cook
- 273 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- olive oil
- 1 tsp black mustard seeds
- 1 white onion, finely chopped
- ½ tsp garlic paste
- ½ tsp ginger paste
- 2 red chillies, finely chopped
- 1 tsp baharat
- ½ tsp ground turmeric
- 1 tomato, diced
- 200g red lentils
- 400ml tin coconut milk
- 1 tsp salt
- Juice of 1 lemon
- Crispy fried onions, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1140kJ 273.0kcal
- Fat
- 17g
- Saturates
- 11g
- Salt
- 0.6g
- Sugars
- 4g
of the Reference intake
Carbohydrate 22.7gProtein 9.5gFibre 1.2g
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- Coat the base of a medium-large pan with a thin layer of oil, add the mustard seeds and fry over a medium-high heat for 2 mins until they start to pop.
- Add in the onion, garlic, ginger, chillies, baharat and turmeric, and sauté until the onions begin to turn light brown. Add in the tomatoes and sauté until they soften.
- Add in the lentils, coconut milk, 1 ltr water and the salt, and simmer over a medium heat for 30 mins until thickened and the lentils are cooked. Add in the lemon juice and simmer for a further 5 mins.
- To serve, either purée the soup or leave it as it is for more texture. You can also serve with crispy fried onions on top, if you like.
- See more Indian recipes
We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase.
