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.
- Ready In:
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 1 onion
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1⁄4 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 lbs canned chopped tomatoes
- 1 cup red lentil
- 1 tablespoon lemon juice
- 2 1⁄2 cups vegetable stock
- 1 1⁄4 cups coconut milk
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 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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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!!
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.)