Lentil Soup (Dahl)

  • 2 min read

Lentil Soup (Dahl)

Another hearty dish that we absolutely love to have during those cold winter days! Chunky lentils are full of flavour and protein packed for you vegan lovers.


  • 1/2 cup of split chickpeas (chana dahl)
  • 1 cup of red lentils
  • 3 cups of hot water
  • 1 tsp of fresh minced ginger
  • 4 freshly minced garlic cloves
  • 1/4 tsp turmeric
  • 1 to 1 1/2 tsp of red chilli powder.
  • 1 2-3 tsp of ground coriander
  • 1 1/2 tsp of salt
  • 1-2 tbsps of olive oil
  • 1 onion peeled and diced
  • 1/2 tsp cumin seeds
  • Fresh bunch of coriander for garnishing
  • Juice of half a lemon (optional)
  • 1 tsp of garam masala. (optional)


    1. Soak split chick peas and and red lentils for 8 hours or overnight.
    2. Wash both lentils in warm water after soaking several times.
    3. Boil lentils in a pot or pressure cooker. Drain water out and set aside once cooked.
    4. In a pan heat oil, add cumin seeds to oil once you feel the oil is hot. Cumin seeds will slightly pop. Turn the heat down once you see cumin seeds popping.
    5. Add ginger and garlic to the oil before the cumin seeds start to go a charcoal colour.
    6. Add the onions to the oil and sauté till onions are soft.
    7. Add turmeric, ground coriander, chilli powder, garam masala and salt to the cooking onion. Let the flavours mix through.
    8. Add cooked lentils and half cup of water.
    9. Mix around and simmer on low heat. Take half cup of the lentils and blend in a food processor. Once processed add back to the lentils. This will give lentils a thicker texture.
    10. Add lemon juice if preferred.
    11. Garnish with coriander.

    Serve with rice, your favourite bread, roti or naan bread.

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