Hot dahl soup. Fantastic to warm you up on a cold day with this Indian dahl soup. Your hands around the soup bowl, slippers on and curled up on the couch. And when the sun tries again with all its might to dispel the clouds, this dahl soup is delicious in the garden or on your balcony. So a versatile and filling soup, thanks to lentils and the potato. You can make this soup with or without potatoes.
Ingredients dahl soup
Preparation time: 30-40 minutes
For about 3 to 4 people
- fresh coriander
- 1 onion
- 3 cloves of garlic
- 200 grams of red lentils
- 1 large sweet potato
- 1.5 liters of vegetable broth
- 1 tbsp fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp tamarind
- 1/4 tsp ground cardamom
- 1/4 tsp cinnamon
- 1/4 tsp chili powder
- sesame oil or plain oil
Preparation dahl soup
- Chop onion and garlic finely
- Peel the ginger and cut very finely (grating is also possible)
- Next, heat some sesame oil in a soup pan.
- Sauté onion, ginger and garlic together until onion is soft and glossy
- Make vegetable stock (plain vegetable cube without sugar is fastest) and pour into pan
- Then add the lentils and spices
- Let everything cook nicely for 20 minutes on low heat. Check occasionally to see if the lentils are soft yet. Sometimes those red, half lentils are suddenly cooked very quickly! They should be soft, but they shouldn’t become a mess
- Meanwhile, peel the sweet potato and cut it into small pieces
- Then boil the potato for 10 minutes in another pan. Grab a hand blender and grind the potato pieces finely
- Add the crushed sweet potato to the dahl (lentils) and cook with it for 5 minutes
- Taste to see if the soup is well seasoned. You can always add additional spices
Garnish with some fresh cilantro. Delicious with naan bread or basmati rice. More inspiration from Indian cuisine? Then check out: lentil curry, cauliflower curry or this chickpea curry. Or in the mood for soup? This oriental tofu soup is also highly recommended.
