Spinach Dahl Soup
The flavours develop in this soup if you eat it the day after you have made it. My palate doesn’t need any salt in this soup, but yours may.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
- 1 tsp oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 40g or a knob of ginger, peeled and finely diced
- 1 chilli red or green, deseeded and finely diced (optional)
- 1 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 1/2 tsp turmeric
- 250g red lentils
- 1200ml vegetable stock
- 100g fresh spinach
- 15g coriander, stalks removed roughly chopped
- In a large saucepan heat the oil. Once hot, fry the onion, garlic, ginger, chilli with the lid on for 5 minutes. Add the ground coriander, ground cumin, turmeric and fry again for 2 minutes.
- Add the red lentils and vegetable stock and simmer for 15 minutes, until the lentils are soft. Check the seasoning and add salt to your taste.
- Add the fresh spinach and stir well. Before serving stir in most of the coriander, leaving some to sprinkle on top.
You can use split peas instead of red lentils in this recipe. The split peas and stock will need to simmer for about an hour or until the splits are tender.
Want dahl rather than soup then just half the quantity of stock.