As the days grow shorter and winter's chill sets in, this comforting dhal soup is exactly what we're craving. Packed with vibrant vegetables, lentils and spices, it's served alongside fragrant coconut rice for added comfort. Top with fresh coriander, a dollop of mango chutney and extra red chilli if you like it spicy.
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Yields:
4
Prep Time:
30 mins
Total Time:
30 mins
Cal/Serv:
370
Ingredients
1Tbsp.
vegetable oil
1
onion, finely chopped
2
carrots, finely chopped
2
garlic cloves, crushed
1 1/2 tsp ground turmeric
300g
red lentils
400
tin of chopped tomatoes
1l
vegetable stock
handful of fresh coriander, chopped
For cauliflower rice and spice mix
1Tbsp.
vegetable oil
2tsp.
cumin seeds
2tsp.
black mustard seeds
1
red chilli, deseeded and finely chopped
2
garlic cloves, crushed
300g
cauliflower florets
Directions
Step 1
For the soup, heat oil in a large pan and gently fry onion and carrots for 5min to soften. Add garlic and turmeric and fry for 1min. Add lentils, tomatoes and stock. Bring to boil and simmer for 15min until lentils are tender.
Step 2
Meanwhile, make cauliflower rice and spice mix. Heat oil in a small frying pan. Add cumin and mustard seeds and fry for 30sec until aromatic and mustard seeds are beginning to pop. Add chilli and garlic and fry for 1min more. Set half the mixture aside and add remaining to the simmering soup.
Step 3
Pulse cauliflower in a food processor until it resembles rice. Heat 2tbsp water in a medium pan (that has a lid), add cauliflower and cook, covered, for 3min until tender. Scrape in the reserved spice mix, add some seasoning and keep warm.
Step 4
Check seasoning of soup and ladle into 4 warmed bowls. Spoon on the cauliflower rice (or serve on the side) and sprinkle over coriander. Serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
