Lemon dal soup

The added sour element from the lime or lemon adds a great twist to this tasty, healthy vegetarian dal soup. It is a very thick, substantial soup which can be eaten as such or had with rice, preferably brown to ensure a full protein meal.  Reduce the garlic if you have high pitta (heat).

If serving with naan, a great spelt naan bread recipe can be found here.

Lemon dal soup

Kate

The added sour element from the lime or lemon adds a great twist to this tasty, healthy vegetarian dal soup. It is a very thick, substantial soup which can be eaten as such or had with rice, preferably brown to ensure a full protein meal. Reduce the garlic if you have high pitta (heat).

Print Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main

Cuisine Indian

Ingredients

  

• 500 g red lentils or split yellow mung which is even better for you. You will need more water.
• 2 litres water
• 2 cm root ginger or 3 tsp grated ginger
• 10 cardamom pods crushed
• 1 bay leaf
• 4 fat cloves garlic chopped fine
• 1 lemon or lime best, juiced - add more for more more dramatic flavour
• 1 heaped tsp turmeric
• 3 tbsp of ghee or coconut oil
• 2 heaped tsp coriander seeds whole
• 2 heaped tsp cumin seeds whole
• 1 stock cube or bouillon to taste
• Small bunch of coriander leaves

Instructions

 

• Add water to lentils and simmer, clearing froth until the lentils are cooked.
• Add the ginger, garlic, cardamom, bayleaf, turmeric, lemons/lime and juice but not the pips.
• Simmer for 1 hour, stirring often to prevent sticking.
• Remove the lemons and bay leaf.
• Heat the oil in separate frying pan and fry the spices off until they pop.
• Pour into the lentils and season with the stock cube.
• Add the chopped coriander leaves.
• Stir thoroughly, remove from heat and allow to stand for a few hours for the flavours to melange.
• Reheat to serve.
• Serve on its own, with rice or with spelt naan or chapatti.