Dahl Soup

Name: Dahl Soup
Cuisine: British
Ingredients: 3 tbsp vegetable oil, coconut oil or ghee; 1 large onion, chopped; 3 tbsp vegetable oil, coconut oil or ghee; 3 tbsp vegetable oil, coconut oil or ghee; 200 g red lentils; 1 tsp cumin seeds; 8 curry leaves (dried or fresh); 8 curry leaves (dried or fresh); 8 curry leaves (dried or fresh); 2 whole dried Kashmiri chillies (or 1 tsp chilli flakes); 2 whole dried Kashmiri chillies (or 1 tsp chilli flakes); 250-500 ml vegetable stock; ½ tsp turmeric; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

As with so many of my recipes, I’m inspired by a traditional dish and I adapt it for the café. This began as a basic dahl but I’ve transformed it into a satisfying soup. Use Kashmiri chilli if you can get it; I much prefer it as it has a milder, sweeter flavour than the other varieties of chilli.

Ingredients

200 g red lentils
3 tbsp vegetable oil, coconut oil or ghee

Europe
United Kingdom
London
Soup
Vegetarian
Gluten-free

Method

Wash the lentils in a large bowl in cold water. Rinse and repeat about five times until the water is fairly clear, but don’t worry if it isn’t completely.

Heat 1 tablespoon of the oil in a soup pot, add the onion and cook on a low heat, stirring from time to time, until soft and translucent. Add the lentils and 1 litre of water to your pot and bring to a simmer over a medium heat. A fro