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


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


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.


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.

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