As the days grow shorter and winter's chill sets in, this comforting dhal soup is exactly what we're craving. Packed with vibrant vegetables, lentils and spices, it's served alongside fragrant coconut rice for added comfort. Top with fresh coriander, a dollop of mango chutney and extra red chilli if you like it spicy.
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Yields:
4
Prep Time:
30 mins
Total Time:
30 mins
Cal/Serv:
370
Ingredients
1Tbsp.
vegetable oil
1
onion, finely chopped
2
carrots, finely chopped
2
garlic cloves, crushed
1 1/2 tsp ground turmeric
300g
red lentils
400
tin of chopped tomatoes
1l
vegetable stock
handful of fresh coriander, chopped
For cauliflower rice and spice mix
1Tbsp.
vegetable oil
2tsp.
cumin seeds
2tsp.
black mustard seeds
1
red chilli, deseeded and finely chopped
2
garlic cloves, crushed
300g
cauliflower florets
Directions
Step 1
For the soup, heat oil in a large pan and gently fry onion and carrots for 5min to soften. Add garlic and turmeric and fry for 1min. Add lentils, tomatoes and stock. Bring to boil and simmer for 15min until lentils are tender.
Step 2
Meanwhile, make cauliflower rice and spice mix. Heat oil in a small frying pan. Add cumin and mustard seeds and fry for 30sec until aromatic and mustard seeds are beginning to pop. Add chilli and garlic and fry for 1min more. Set half the mixture aside and add remaining to the simmering soup.
Step 3
Pulse cauliflower in a food processor until it resembles rice. Heat 2tbsp water in a medium pan (that has a lid), add cauliflower and cook, covered, for 3min until tender. Scrape in the reserved spice mix, add some seasoning and keep warm.
Step 4
Check seasoning of soup and ladle into 4 warmed bowls. Spoon on the cauliflower rice (or serve on the side) and sprinkle over coriander. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
