Amanda's Dahl Soup

A community recipe by Anonymous

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.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: -

Metric U.S.

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 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.