Guess what happened when we last rummaged around our kitchen cupboards searching for forgotten ingredients?
This. This is what happened.
Our delicious and simple ‘store-cupboard’ dhal soup.
It’s a one-pot wonder and it’s packed with nutrition.
It also (hopefully) uses up lots of ingredients you already have lying around.
Here are some useful tips:
- 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
Simple Store-Cupboard Dhal SoupBen, So Vegan Guess what happened when we last rummaged around our kitchen cupboards searching for forgotten ingredients? This. This is what happened. Our delicious… Print This
- 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
- 1/2 lemon
- handful of fresh flat-leaf parsley or coriander (15g / 0.5oz)
- handful of crushed pistachios and cashews
- Add 1-2 tbsp of coconut oil to a pot over a medium heat.
- 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.
- 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.
- 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.
- 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.
- Serve the soup in bowls and top with the fresh herbs and crushed nuts. Deeeelicious.