Spinach Dahl Soup

Spinach dahl soup

5 from 2 reviews

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.



  1. 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.
  2. 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.
  3. 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.