Daal Soup

Red lentil soup
vegetarian lentils chillies

Ingredients

  • 1.5 cups (~315g) red lentils
  • 3 cups (~680ml) vegetable stock
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 0.5 teaspoon black mustard seeds
  • 1 hot green chilli - finely chopped, discard seeds
  • 1 small onion - finely diced
  • 1 teaspoon ginger root - finely diced
  • 1 teaspoon ground coriander
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon cayenne pepper
  • 1 large tomato - diced small
  • 1 tin of coconut milk (400ml)
  • 1 teaspoon salt
  • 3 cloves of garlic - sliced

Directions

  1. Wash the red lentils.
  2. Bring the lentils to a boil in the vegetable stock, leave to simmer for 20 mins.
  3. Whilst the the lentils are boiling, heat frying pan to medium then add coconut oil.
  4. Add cumin and black mustard seeds to the pan and heat until they start to pop, 2 mins.
  5. Add onions and chillies, fry for 5 mins.
  6. Add the fresh ginger, ground coriander, turmeric and cayenne pepper, 1 min.
  7. Add the tomato, along with it’s juices and cook about 5 mins.
  8. Stir the chillies, onions, sliced garlic and spices into the lentils and vegetable stock.
  9. Add the coconut milk and heat through, add salt to taste. The longer you heat through the less effect the garlic will make.