Abi's comforting dhal coconut soup

"Dhal soup is my comfort food. When I have been on a mammoth restaurant judging experience, my husband Terry makes a pot of it. I see it as a cleansing sort of thing that brings me back to normality. It's also great served with rice."

 

Serves 4 
Preparation: 20 minutes 
Cooking: 30 minutes

BACK TO SOUP RECIPES                             

INGREDIENTS

  • 1 T ghee
  • 1 onion, diced
  • 2 stalks curry leaves
  • 1 tsp minced fresh ginger
  • 1 tsp minced fresh chilli
  • 1 tsp minced fresh garlic
  • 1 tsp minced fresh turmeric
  • 3 T fresh masala paste OR 50 g sachet tikka masala Indian curry paste OR 2 T curry powder
  • 200 g red split lentils
  • Hearty vegetable soup mix
  • 2 cups vegetable stock
  • 2 cups water
  • 400 ml can coconut milk
  • salt, to taste
  • fresh coconut, grated
  • fresh coriander, chopped
  • coconut yoghurt for serving
  • onion salad sprinkles, to garnish
  • rotis, charred or pan fried, for serving

METHOD

  1. Melt the ghee in a medium saucepan, then add the onion and cook over a medium heat until soft and golden.
  2. Add the curry leaves, ginger, chilli, garlic and turmeric. Cook for 1 minutes, stirring occasionally. Stir in the curry paste and cook for 1 minute. Add the lentils, stock, vegetables, and water.
  3. Simmer until the lentils are soft, adding more water if it gets too thick. Stir in the coconut milk. Garnish with coconut, coriander, yoghurt and onion sprinkles. Season and serve with warmed rotis.