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.
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
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.
This Post Has 2 Comments
Hi! Your instructions for cooking say to heat the oven to 180 C, however, you don’t mention using the oven after that. Is that an oversight?
Just wondering what goes into the oven? Nothing in the method states what goes into the oven but it says to preheat it. Is the sweet potato supposed to be roasted first?