Recipe

Dhal and carrot soup

A delicious and healthy winter warming soup of dhal and carrot with a dollop of yoghurt.

  • 1 hr 15 mins cooking
  • Serves 8
  • Print
    Print

Ingredients

Dhal and carrot soup
  • 1 tablespoon peanut oil
  • 1 brown onion (150g), chopped coarsely
  • 2 clove garlic, crushed
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoon garam masala
  • 5 carrots (600g), chopped coarsely
  • 2 litre (8 cups) vegetable stock
  • 1 litre (4 cups) water
  • 1/2 cup (100g) brown lentils
  • 1/2 cup (100g) yellow split peas
  • 1/2 cup (100g) red lentils
  • 2 tablespoon coarsely chopped fresh coriander

Method

Dhal and carrot soup
  • 1
    Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add cumin, ground coriander and garam masala, stirring, until fragrant. Add carrot; cook, stirring, 2 minutes.
  • 2
    Add stock and the water to pan; bring to the boil. Add brown lentils and peas; reduce heat, simmer, uncovered, 40 minutes.
  • 3
    Add red lentils; simmer, uncovered, 10 minutes or until tender.
  • 4
    Stand soup 10 minutes, then blend or process half the mixture until smooth; stir into remaining soup in pan. Stir in chopped coriander; serve with a dollop of yogurt and sprinkle with extra chopped fresh coriander, if you like.

Notes

Garam masala is a blend of spices based on cardamom, cinnamon, coriander, cloves, fennel and cumin, roasted and ground together. It is available from specialty spice shops and major supermarkets.

More From Women's Weekly Food