Maple Dahl Soup
Spicy with a hint of sweet this creamy and delicious lentil and coconut dahl soup will definitely keep you going until dinner!
Total Time: Prep Time 15 minutes | Cook Time 30 minutes
Servings: 4
Total Time: Prep Time 15 minutes | Cook Time 30 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.25 0.25 onion, peeled, diced
- 0.5 0.5 garlic cloves, peeled, finely chopped
- 6.25 6.25 g ginger, finely chopped
- 0.25 0.25 large red chilli
- 0.25 0.25 tsp ground turmeric
- 0.25 0.25 tsp garam masala
- 50 50 g red split lentils
- 0.25 0.25 litre vegetable stock
- 0.25 0.25 Tbsp maple syrup
- 125 125 ml coconut milk
- 0.25 0.25 lemon
- 50 50 g baby spinach
- coconut yoghurt, to garnish
- black sesame seeds, to garnish
Method
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Cook the onion until soft. Add the garlic, ginger and chillies and cook for another 2 minutes.
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Add the turmeric and garam masala, stir in the lentils and pour over the stock. Cook for 20-30 minutes, or until the lentils begin to break down.
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Add the coconut milk and maple syrup, bring the mixture to the boil, then take off the heat and liquidise until the mixture is thick but pourable.
-
Wilt the spinach and stir into the soup. Garnish with sesame seeds, chilli and yoghurt.
