Simple Store-Cupboard Dhal Soup

Method

1. Add 1-2 tbsp of coconut oil to a pot over a medium heat.
2. Peel and dice the red onion. As soon as the oil has melted, add the onion to the pot and fry for 5 minutes until the onion begins to caramelise.
3. Meanwhile peel and dice the garlic and ginger. Remove the seeds from the cardamom pods and chop them. Add the garlic, ginger, cardamon, curry powder, turmeric and chilli flakes, and fry for 3 minutes.
4. Rinse the lentils under cold water and roughly chop the cherry tomatoes. Add them to the pot along with the vegetable stock and 1 litre (33.8 fl.oz) of hot water from a kettle. Add a pinch of salt and give everything a good stir. Bring the dhal soup to a boil, then lower and simmer for 20-30 minutes or until the lentils have cooked and they’ve begun to break down into the soup.
5. When the dhal soup is ready, this is where we like to blend roughly half of the soup to make it extra creamy, but this step is totally optional. Finally squeeze in the juice from the lemon half and season to taste with extra salt, if necessary.
6. Serve the soup in bowls and top with the fresh herbs and crushed nuts. Deeeelicious.