Dal and Vegetable Soup with Cheesy Toast
Cozy Up with a Bowl of Delicious Dahl Soup
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. And today, we’re sharing a recipe that’s packed with flavour, goodness, and a touch of Indian-inspired spice: our incredible Dahl Soup! This isn’t your average soup; it’s a vibrant blend of red lentils, moong dal, and fresh vegetables, creating a hearty and satisfying meal that’s perfect for lunch or dinner.
Why You’ll Love This Dahl Soup
- Nutrient-Packed: Lentils and dal are fantastic sources of protein, fibre, and essential nutrients.
- Easy to Make: This recipe is surprisingly simple, even for beginner cooks. It comes together in under an hour!
- Flavourful & Aromatic: The blend of spices creates a warm and inviting aroma and a delicious taste that will leave you wanting more.
- Versatile: Enjoy it as a light lunch, a hearty dinner, or even meal prep for the week.
- Customizable: Feel free to adjust the spices to your liking or add other vegetables you enjoy.
What is Dahl?
‘Dahl’ (also spelled ‘dal’) is a staple in Indian cuisine, referring to dried lentils, peas, or beans. They are cooked into a thick stew, often seasoned with aromatic spices. There are countless variations of dahl, each with its unique flavour profile. Our soup takes inspiration from traditional dahl, but presents it in a comforting, easy-to-enjoy soup format.
Serving Suggestions
We love serving this Dahl Soup with a slice of grilled sourdough bread, slathered with butter and topped with grated cheddar cheese. The crusty bread is perfect for soaking up all the delicious broth, and the cheese adds a lovely richness. A dollop of plain yogurt or a sprinkle of fresh coriander would also be fantastic additions.
Frequently Asked Questions
Q: Can I use different lentils?
A: While we recommend red lentils and moong dal for their quick cooking time and creamy texture, you can experiment with other lentils like brown or green lentils. Just be aware that they may require a longer cooking time.
Q: Is this soup spicy?
A: The recipe includes 1 tsp of chilli powder, which provides a mild warmth. Feel free to adjust the amount to suit your spice preference.
Q: Can I make this soup in advance?
A: Absolutely! Dahl soup actually tastes even better the next day as the flavours meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2 months.
Q: What can I serve with this soup?
A: Grilled sourdough bread with butter and cheddar cheese is our favourite! You could also serve it with a side salad or some warm naan bread.
Dahl Soup
Ingredients
- 2-3 tbsp olive oil
- 1 medium onion roughly chopped
- 2 medium carrots roughly chopped
- 2 sticks celery roughly chopped
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp ground cumin
- ½ tsp ground black pepper
- 150 g red lentils
- 150 g moong dal
- 1 handful tender-stem broccoli roughly chopped
- 1 loaf sourdough
- as needed cheddar cheese grated
- as needed butter
Instructions
- Add 2-3 tbsp oil to a hot pan.
- Add the vegetables, and garlic, and cook for 10 minutes on medium heat.
- Meanwhile, boil 1400ml of water in a kettle.
- Once the vegetables begin to soften, add 200ml of boiled water and cook for 5 minutes.
- Add the salt, chilli powder, ground cumin, and black pepper. Mix well.
- Add the red lentils and moong dal, and add 1200ml of boiled water. Stir through, cover, and cook for 20 minutes.
- Use a hand blender to blitz any larger chunks. You can also add more water if it is too thick.
- Add 2-3 tbsp oil to a hot pan. Add the tender-stem broccoli, cover, and cook for 5 minutes.
- Slice your sourdough loaf and smear on some butter. Place the slices on a lined baking tray and put under the grill until golden.
- Serve with grated cheddar cheese.
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