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Amanda's Dahl Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a delicious sinus clearing soup from Ian Parminter. It does turn a scary shade of olive green but tastes divine. Perfect for a cool evening meal served with crusty bread.

This is a delicious sinus clearing soup from Ian Parminter. It does turn a scary shade of olive green but tastes divine. Perfect for a cool evening meal served with crusty bread.

Ingredients

Serves: -

Metric Cups
  • 1 large onion (finely diced)
  • 375 grams red lentils
  • 2 tablespoons peanut oil or other mild oil
  • 1 teaspoon sesame oil
  • 1 tablespoon minced fresh root ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons turmeric
  • 3 teaspoons garam masala
  • 1 tablespoon sweet chilli sauce
  • 1½ litres chicken stock or vegetable stock
  • 1 bunch fresh coriander
  • 1 large onion (finely diced)
  • 13¼ ounces red lentils
  • 2 tablespoons peanut oil or other mild oil
  • 1 teaspoon asian sesame oil
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons ground coriander
  • 2 teaspoons turmeric
  • 3 teaspoons garam masala
  • 1 tablespoon sweet chile sauce
  • 2⅗ pints chicken broth or vegetable stock
  • 1 bunch cilantro

Method

Amanda's Dahl Soup is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Wash lentils in several changes of water. Drain.
  • Saute onion in oils (I omit sesame oil and reduce other oil to 1 TB in interests of thighs!) until soft. Add ginger & dry spices. Cook off for 1-2 mins. Add lentils and cook off for 1-2 mins. Add stock and sweet chilli sauce.
  • Turn down heat, cover and simmer for 50 mins. Add chopped fresh coriander to taste, and keep aside a little to garnish. I serve with a dollop of natural yoghurt, coriander and a swirl of sweet chilli sauce.
  • This soup will thicken on standing after a day or so but can be watered down as needed. It also freezes well.
  • Wash lentils in several changes of water. Drain.
  • Saute onion in oils (I omit asian sesame oil and reduce other oil to 1 TB in interests of thighs!) until soft. Add ginger & dry spices. Cook off for 1-2 mins. Add lentils and cook off for 1-2 mins. Add stock and sweet chile sauce.
  • Turn down heat, cover and simmer for 50 mins. Add chopped cilantro to taste, and keep aside a little to garnish. I serve with a dollop of natural yoghurt, coriander and a swirl of sweet chile sauce.
  • This soup will thicken on standing after a day or so but can be watered down as needed. It also freezes well.
  • Tell us what you think