Recipes › Lunch

• Lunch
• 35 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Red lentil dal soup

Spiced red lentil soup with tomato, ginger and spinach.

Calories

311

Protein

18 g

Carbs

51 g

Fat

6 g

Per serving. Makes 4 servings.

Ingredients

• 1 tbsp Vegetable oil
• 1 Onion
• 2 Garlic
• 15 g Fresh ginger
• 2 tsp Curry powder
• 1 tsp Ground turmeric
• 250 g Red lentils, dry
• 400 g Chopped tomatoes, canned
• 1 L Vegetable stock
• 100 g Spinach
• 1 tbsp Lemon juice

Contains: Celery, Mustard. Always check the labels of what you buy.

Method

1. Peel and chop the onion, crush the garlic and grate the ginger. Rinse the lentils.
2. Heat the oil in a large pan and soften the onion over a medium heat for 5 minutes.
3. Add the garlic, ginger, curry powder and turmeric and stir for 1 minute.
4. Add the lentils, tomatoes and stock. Bring to the boil, then simmer for 20 minutes, stirring now and then, until the lentils have broken down.
5. Stir in the spinach until wilted, then the lemon juice. Blend some of the soup if you like it smoother.

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