betty's dhal and winter vegetable soup

5 Pinches 1 Photo
Sydney
Updated on Jul 1, 2024

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 1
    Heat 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 2
    Add 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.
  • Step 3
    Add 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.

Discover More

Keyword: #Lentil
Keyword: #Indian
Keyword: #soup
Keyword: #dhal
Ingredient: Beans/Legumes
Culture: Indian
Method: Stove Top

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