On a cold day after spending time outside, nothing better than a hearty red lentils dhal to warm the soul!
We particularly like red lentils dhal as its nutritious, healthy and filling so you eat this as your main.
For this recipe, I went with red lentils. They cook quickly and they are perfect in a soup.
After cooking the lentils, you add coconut milk and the whole thing comes together to give it an even smoother texture.
Do you prefer spicier food? Then kick it up a notch with sliced red thai chilis.
I like to complement this soup with a vegetable. In this case I added braised fennel, but you can try different vegetables like carrots, celery or collared greens.
- 1 onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp of minced ginger
- 1 tsp of mustard seeds
- 1 tbsp of fennel leaves, minced
- 1/4 cup of fennel sticks, finely chopped
- 2 tbsp, olive oil
- 1 cup of diced tomatoes (canned or fresh without liquid)
- 1 1/2 cup of dry red lentils
- 1/4 tsp chili flakes
- 5 cups of chicken stock or vegetable stock
- 1/2 cup of coconut milk
- 1 chili pepper, sliced (optional)
- 1 tsp of salt
- Coriander leaves for garnish
- 1/2 lime, juiced
- Braised Fennel Recipe
- In a pot, at a mid-low heat, cook slowly the onion and spices until softened and fragrant
- Add the garlic, chopped fennel leaves, sticks and tomatoes, cook for a minute.
- Add the lentils and broth and bring to a boil.
- Lower heat, cover and simmer for 15-18 minutes, until the lentils are tender.
- Once ready, add the coconut milk and warm through.
- Add lime juice at the end.
- Serve with braised fennel on top, chili slices (optional) and a few drops of lime juice.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.