Dahl- Lentil and Vegetable Soup

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Servings: 4

Prep Time: 20 min

Cook Time: 30 min

INGREDIENTS

• 2 x cup of chopped Vegetables, carrots, celery, zucchini, red capsicum, fennel, pumpkin, sweet potato, etc

• 1 cup of Lentils, you can use dried red, brown, yellow, black or green lentils, washed well

• 1 x small Onion, chopped

• ½ thumb size piece of Ginger, peeled and finely chopped or grated

• 1 clove of Garlic, crushed and finely chopped

• 1 small Chili, finely chopped

• 1 Tbsp of Butter, alternatively you can use coconut oil or Ghee

  2 tsp ground Cumin 

• 2 tsp ground Coriander

• 1 tsp Black pepper

• 1 tsp Salt

• 1 tsp Turmeric powder

• 1.5 litre Vegetable Bouillon or Chicken bone broth, plus extra water if required

• A handful of fresh Coriander

Directions

Heat oil/butter in a heavy based soup pan, add onions and fry until transparent. 

Add garlic, ginger and chillies and fry for a couple of minutes before adding lentils. 

Add spices and season with salt and pepper, make sure that all the lentils are covered with the spices. Cook for a few mins.

Now pour in the vegetable bouillon, bring soup to a boil and then turn flame down low to simmer. 

Add 2 x cups of chopped vegetables. 

Cook soup until vegetables and lentils are completely soft. 

Add coriander and then blend soup with a hand blender until a smooth consistency is achieved, or leave half chunky for a more textured soup. 

Taste, adjust seasoning if desired. 

Notes*

Serve with some more chopped coriander and/or some freshly squeezed lemon. Optional; add 2 Tbsp tomato paste just before the soup is ready for a deeper colour and flavour. You could also choose not to puree this soup and serve it as a main dish along with some rice