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Simple Store-Cupboard Dhal Soup

by Ben, So Vegan March 27, 2020November 22, 2021
March 27, 2020November 22, 2021
Vegan Lentil Dhal Soup Easy Store Cupboard Vegan Recipe
  • You can use tinned lentils if you don’t have raw. Simply add 2 tins roughly 15 minutes into cooking the soup and simmer them for 5 minutes before you serve up.
  • Go wild with your own spices. Cumin, ground coriander and even paprika would all work well as substitutes.
  • No tomatoes? Don’t fret, you can always add frozen veggies for nutrition.
  • We use coconut oil but vegetable oil and olive oil will also work fine.
  • This soup is a great meal prep option too. Make ahead of time and store in the fridge for 3-4 days.

Simple Store-Cupboard Dhal Soup

Who’s currently on LOCKDOWN right now? For this super simple ‘Store-Cupboard’ Dhal Soup, we used up ingredients we already had in our kitchen. It’s sooo good and you can easily make it your own!

Posted by So Vegan on Friday, 27 March 2020

Vegan Lentil Dhal Soup Easy Store Cupboard Vegan Recipe

Simple Store-Cupboard Dhal Soup

Serves: 4 people Prep Time: 10 minutes Cooking Time: 28-38 minutes 28-38 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Vegan Lentil Dhal Soup Easy Store Cupboard Vegan Recipe coconut oil, for frying
  • 2 red onions
  • 4 garlic cloves
  • thumb of fresh ginger
  • 6 cardamom pods
  • 1.5 tbsp curry powder
  • 2 tsp turmeric
  • 1/2 tsp chilli flakes
  • 350g / 12.3oz red lentils
  • 200g / 7oz cherry tomatoes
  • 500ml / 16.9 fl.oz veg stock
  • 1 litre / 33.8 fl.oz water
  • salt
  • 1/2 lemon
  • handful of fresh flat-leaf parsley or coriander (15g / 0.5oz)
  • handful of crushed pistachios and cashews

Method

  1. Add 1-2 tbsp of coconut oil to a pot over a medium heat.
  2. Peel and dice the red onion. As soon as the oil has melted, add the onion to the pot and fry for 5 minutes until the onion begins to caramelise.
  3. Meanwhile peel and dice the garlic and ginger. Remove the seeds from the cardamom pods and chop them. Add the garlic, ginger, cardamon, curry powder, turmeric and chilli flakes, and fry for 3 minutes.
  4. Rinse the lentils under cold water and roughly chop the cherry tomatoes. Add them to the pot along with the vegetable stock and 1 litre (33.8 fl.oz) of hot water from a kettle. Add a pinch of salt and give everything a good stir. Bring the dhal soup to a boil, then lower and simmer for 20-30 minutes or until the lentils have cooked and they’ve begun to break down into the soup.
  5. When the dhal soup is ready, this is where we like to blend roughly half of the soup to make it extra creamy, but this step is totally optional. Finally squeeze in the juice from the lemon half and season to taste with extra salt, if necessary.
  6. Serve the soup in bowls and top with the fresh herbs and crushed nuts. Deeeelicious.

Did You Make This Recipe?
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4 Comments
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4 Comments

Pete March 31, 2020 - 7:26 pm

I made this tonight for my dinner, I had to add a bit more curry powder, as I like it a bit hotter, but other than that it was very tasty, and I’ve also got more to take to work for my lunch.

Reply
Ben, So Vegan April 2, 2020 - 9:50 am

Thanks Pete!

Reply
Daryl April 20, 2020 - 7:19 pm

I only have half the amount of lentils? Could I soak yellow spot peas for the other half overnight?

Reply
SR December 1, 2022 - 7:21 am

What’s the substitute for stock?

Reply

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