Indian Lentil Soup – Dhal
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 60 g iner, approx. 10 cm
- 1 medium onion (s)
- 2 cloves garlic)
- 1 tablespoon, heaped turmeric
- 1 tablespoon, heaped Garam Masala
- 1 teaspoon chili powder
- 1 tablespoon cumin powder
- 1 tablespoon cayenne pepper
- 2 tablespoon coriander powder
- 1.2 kg tomatoes, chunky, from the can
- 300 g lentils, red
- 2 teaspoons lemon juice
- 500 ml vegetable stock
- 800 ml coconut milk
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Scrape off the ginger skin with a spoon, peel the onions and garlic.
- Mix the ginger, onions and garlic into a paste in a blender. If necessary, add a little coconut milk if it is too dry.
- Put the turmeric, garam masala, chili powder, cumin, cayenne pepper and coriander in a bowl and mix together.
- Heat 1 tablespoon of coconut oil (or other oil) in a large saucepan and sweat the paste in it for 2 minutes. Sprinkle in the spice mixture and fry while stirring.
- Then add the vegetable stock, tomatoes and coconut milk and bring to the boil. Then cook the lentils for 30 minutes.
- Season to taste with salt, pepper and lemon.
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