Simple Store-Cupboard Dhal Soup

Our delicious and simple ‘store-cupboard’ dhal soup. It’s a one-pot wonder and it’s packed with nutrition.

Ingredients

-1 people+

Metric

Method

1. 1

   Put 1–2 tablespoons of coconut oil into a pot over a medium heat. As soon as the oil has melted, add the onion and fry for 5 minutes until it begins to caramelise.

   
2. 2

   Add the garlic, ginger, cardamom, curry powder, turmeric and chilli flakes to the pan, and fry for 3 minutes.

   
3. 3

   Add the lentils and cherry tomatoes to the pot along with the vegetable stock and 1 litre (33.8fl.oz) of hot water from the kettle. Add a pinch of salt and give everything a good stir. Bring to the boil, then lower the heat and simmer for 20–30 minutes, or until the lentils have cooked and they have begun to break down into the soup.

   
4. 4

   When the dhal soup is ready, this is where we like to blend roughly half the soup to make it extra creamy, but this step is totally optional. Finally add the lemon juice and season to taste with extra salt, if necessary.

   
5. 5

   Serve the soup in bowls and top with the fresh herbs and crushed nuts. Deeeelicious.