Sometimes I really enjoy cooking a particular dish that has a long, slow cooking process, other times quick and easy but not skimping on flavour is the order of the day!
This Dahl Soup fits the quick, easy and flavoursome brief completely! It really is delicious! And by adjusting the amount of vegetable stock you can decide if it’s more of a soup or the more traditional Dahl ‘stew’.
Having made a bit pot of this Dahl, I was then able to take it to work for lunch for the next couple of days and like most meals involving spices – it only got better!
Serve with warm Naan bread – delish!
What you will need:
- 2 tablespoons vegan margarine
- 2 garlic cloves, crushed
- 1 onion, chopped
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- ¼ teaspoon chilli powder
- 1 teaspoon cumin
- 1 kg tin of chopped tomatoes, drained
- 1 cup red lentils
- 2 teaspoons lemon juice
- 1 ½ cups vegetable stock
- 1 ¼ cups coconut milk
- Coriander – chopped
- Salt & pepper
Naan bread, to serve
What to do:
Melt the margarine in a large saucepan. Add the garlic and onion and sauté, stirring for 2-3 minutes.
Add the turmeric, garam masala, chilli powder and cumin and cook for a further 30 seconds.
Stir in the tomatoes, red lentils, lemon juice, vegetable stock and coconut milk and bring to the boil.
Reduce the heat to low and simmer the soup, uncovered, for about 25-30 minutes until the lentils are tender and cooked.
Season to taste with salt and pepper and ladle the soup into a warm tureen
Garnish with chopped coriander and serve with warm Nann bread.