Nothing beats a piping hot bowl of soup on cold evenings! I have been slightly obsessed with this combination as it’s flavoursome, a bit spicy and super filling. I love the addition of the sweet potato as it adds a subtle sweetness plus makes the soup super creamy and hearty. Although it’s delicious as it is I love topping with a dollop of unsweetened coconut yogurt and an handful of crunchy chickpeas.

Serves 2 

Ingredients:

1 white onion – finely chopped 

1 piece of ginger – finely grated 

1tbsp of curry powder 

2 tbsp of tomato puree 

About 300ml of vegetable stock 

1 tin of full fat coconut milk 

1 medium size sweet potato, peeled and chopped into bite size pieces

1 cup of red split lentils

Salt & pepper 

To serve:

A bunch of fresh coriander roughly chopped 

A dollop of coconut yogurt (optional)

The juice of 1/2 lime 

Preheat the oven at 180 degrees celsius. Add a drizzle of oil in a frying pan and once hot add in the chopped onion. Cook until soft, about 5 minutes. Add in the grated ginger, curry powder and the tomato puree. Give it a mix and cook for another minute. Add in the coconut milk, the vegetable stock, lentils and the chopped sweet potato. Give everything a mix and add a pinch of salt and black pepper. Bring it to boil, then put the lid on and let it simmer for about 20 minutes. If it’s looking a bit dry add more water. Once the dahl is cooked add the lime juice and serve it with some fresh coriander and a spoonful of coconut yogurt.

Notes: If you prefer a smooth/soup kind of consistency once the dhal is cooked you can blend it up with a hand blender.