Dahl Soup
08.01.2017
In New York there is a street made up only of Indian restaurants. So great. When I’m in the city, I always visit one and order a filling Indian lentil soup. That’s the inspiration for this soup. With lentils, sweet potato and all sorts of aromatic herbs, this soup is extra healthy. A delicious, satisfying soup that’s full of protein!
Lieke Heijn / Pim Janswaard @ www.cameron-studio.nl
Prep time
15 minutes
Cook time
20 minutes
Portion
2 liter
Shelf life
3 days in an airtight container in the fridge / 3 months in the freezer
Supplies
big pan
Ingredients
15 minutes
Cook time
20 minutes
Portion
2 liter
Shelf life
3 days in an airtight container in the fridge / 3 months in the freezer
Supplies
big pan
Ingredients
1 medium red onion
2 cloves garlic
coconut oil, for frying
2 tsp veggie powder mix
180 g (1 ¾ cups) red lentils
2 medium sweet potatoes
2 green onions
3 medium carrots
½ tsp laos powder
½ tsp cardamom powder
½ tsp curry powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
a pinch of cayenne pepper
When I’m in New York, I always order a filling Indian lentil soup.
Method
Finely chop the red onion and garlic. Sauté the onion for a minute in coconut oil in a soup pot. Add the spices and garlic and sauté for another two minutes. Add 1.5 liters (6 cups) water and the bouillon cubes and bring to a boil. Rinse the lentils in a sieve using cold water, then add them to the boiling bouillon. Next, grate one sweet potato. Chop the other sweet potato and the carrots and thinly slice the green onions. Once the lentils have been on the stove for five minutes, add the other vegetables. Let the soup cook for about 15 minutes until the lentils and all the vegetables are done. Then simmer the soup on low heat for an additional 10 minutes. Garnish with extra sliced green onion if you wish.
Finely chop the red onion and garlic. Sauté the onion for a minute in coconut oil in a soup pot. Add the spices and garlic and sauté for another two minutes. Add 1.5 liters (6 cups) water and the bouillon cubes and bring to a boil. Rinse the lentils in a sieve using cold water, then add them to the boiling bouillon. Next, grate one sweet potato. Chop the other sweet potato and the carrots and thinly slice the green onions. Once the lentils have been on the stove for five minutes, add the other vegetables. Let the soup cook for about 15 minutes until the lentils and all the vegetables are done. Then simmer the soup on low heat for an additional 10 minutes. Garnish with extra sliced green onion if you wish.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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