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)



  • Soak split chick peas and and red lentils for 8 hours or overnight.
  • Wash both lentils in warm water after soaking several times.
  • Boil lentils in a pot or pressure cooker. Drain water out and set aside once cooked.
  • 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. 
  • Add ginger and garlic to the oil before the cumin seeds start to go a charcoal colour.
  • Add the onions to the oil and sauté till onions are soft.
  • Add turmeric, ground coriander, chilli powder, garam masala and salt to the cooking onion. Let the flavours mix through.
  • Add cooked lentils and half cup of water.
  • 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.
  • Add lemon juice if preferred.
  • Garnish with coriander.

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


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