Dhal Soup


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Spicy dhal soup

This hearty, mildly spiced lentil soup is a real winter warmer. It’s budget-friendly, delicious and a winner in the nutrition stakes as well.

serves: 4 | prep: 0:10 | cook 0:50


  • 1 tbsp ghee (or olive oil)
  • 2 medium brown onions, finely diced
  • 2 cloves garlic, minced
  • 2 long red chillies, finely diced
  • 1/2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp garam masala
  • 1 tbsp mustard seeds
  • 10 curry leaves
  • 1 x 400g tin crushed tomatoes
  • 1 1/2 cups red lentils
  • 6 cups (1.5L) chicken or vegetable stock
  • natural yoghurt, coriander leaves, to serve


  1. Melt ghee in a large saucepan over medium heat. Add onions and garlic and cook, stirring, for 5 minutes or until translucent. Add spices, mustard seeds and curry leaves and cook for a further minute.
  2. Add tomatoes and one tin of water. Add lentils and stock. Bring to the boil, reduce heat and simmer for 40 minutes, topping up with more stock or water if it is becoming dry. Season well.
  3. Serve topped with a spoonful of natural yoghurt and a handful of coriander leaves.


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