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Dhal Soup
Course
Soup
Cuisine
Indian
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Ingredients
2
tablespoons
olive oil
2
garlic cloves
crushed
1
onion
1
teaspoon
turmeric
1
teaspoon
garam masala
¼
teaspoon
chili powder
1
teaspoon
ground cumin
28
oz
canned petite diced tomatoes
1
cup
split red lentils
1
tablespoon
lemon juice
2½
cups
vegetable stock
1
can coconut milk
13.66 oz
1
teaspoon
salt
½
teaspoon
fresh ground pepper
Instructions
In large saucepan, warm olive oil and add garlic and onion. Saute, stirring 2-3 minutes. Add turmeric, garam masala, chili powder, and cumin.
Stir in tomatoes, lemon juice, vegetable stock, coconut milk, and bring to a boil.
Add lentils. Reduce heat to low and simmer, uncovered, for 20-30 minutes or until lentils are tender.
Serve warm, with naan bread. You can garnish with lemon slices and cilantro if desired.
Notes
Slightly adapted from:
Genius Kitchen