Curried Lentil Soup (Dahl)

Serves 8

  • 2 Onions –cut into eighth  
  • 2 Garlic -cloves crushed
  • 1 dessertspoon (dsp) ground Coriander
  • 1 dsp ground Cumin
  • 1 dsp Curry Powder (adjust to taste requirements)
  • 1 dsp Turmeric –ground (or freshly grated)
  • ½ dsp Ginger –ground (or freshly grated)
  • 2 cups Red Lentils (or combination of Brown & Red Lentils)
  • 2 medium Carrots (cut into large chunky pieces)
  • 3 small Zucchini (cut into large chunky pieces)
  • ½ small Cauliflower
  • 1 tin Tomatoes (diced)
  • 1 tbs Tamari

  1. Sauté the onions in a little water in a large heavy based saucepan.
  2. When soft add the garlic, coriander, cumin, turmeric, ginger and curry powder. Mix throughly and cook off the spices, taking care not to burn.
  3. Add the lentils and carrots and enough water to cover.
  4. Cover with lid and simmer, checking constantly to see if there is enough liquid – adding extra water as required.
  5. When the lentils are cooked, add the zucchini, cauliflower, tomatoes and tamari. Simmer until vegetables are cooked.
  6. Check for flavor and add a small amount of vegetable salt or tamari or more curry powder if required.
  7. Serve with yoghurt and fresh coriander. May also be served with rice.
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