betty's dhal and winter vegetable soup
A flavoursome thick Indian lentil soup, loaded with winter veggies. Serve with crusty bread or naan. This is even better the next day!
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 onion, chopped fine
- 2 zucchini, chopped
- 2 cups chopped carrots, sweet potato, pumpkin, or a combination
- 1 tablespoon curry powder of choice (I use mild)
- 1 teaspoon garam marsala
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1/2 cup water
- 1 can chopped tomatoes
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1 can coconut milk, unsweetened plus 2 cans water
- 1 1/2 cups red lentils, soaked for 10 minutes and rinsed
- 1 bunch cilantro/coriander, washed and chopped
How To Make betty's dhal and winter vegetable soup
-
Step 1Heat a little oil in a medium/large pot over medium high heat. Fry the onions, zucchini, and carrots over medium high heat for about 7 - 10 minutes until well wilted and the onions are translucent.
-
Step 2Add the curry powder, garam marsala, ginger, and garlic. Stir quickly to release the aromas and then quickly add 1/2 cup of water. Don't allow to burn as your soup will be bitter.
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Step 3Add in everything else except the coriander/cilantro and cook over a low heat for 30 minutes until the lentils are soft and no longer firm. Remove from heat and add well washed and chopped coriander/cilantro. Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetable Soup
Keyword:
#Lentil
Keyword:
#Indian
Keyword:
#soup
Keyword:
#lentil soup
Keyword:
#dhal
Ingredient:
Beans/Legumes
Culture:
Indian
Method:
Stove Top
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