This comforting dal soup is made with hearty red lentils, Indian spices, and creamy coconut milk. It's easy to make and hearty enough for a meal!
- 1 tablespoon canola oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 2 teaspoons garam masala
- 1 teaspoon cumin seeds
- ½ teaspoon ground turmeric
- Pinch cayenne pepper, optional (or to taste)
- 2 cups dried split red lentils
- 6 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 (14 ounce or 400 gram) can diced tomatoes
- 2 tablespoons lemon juice
- Salt & pepper, to taste
- Chopped fresh cilantro, for topping
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Coat the bottom of a large pot with oil and place it over medium heat.
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Give the oil a minute to heat up, the add the onion. Sweat the onion for about 5 minutes, until it becomes soft and translucent.
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Stir in the garlic, ginger, garam masala, cumin seeds, turmeric, and cayenne pepper. Cook everything for about 1 minute, until the mixture becomes very fragrant.
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Stir in the lentils and broth. Raise the heat and bring the mixture to a boil.
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Lower the heat and allow the soup to simmer, uncovered, for about 20 minutes, until the lentils are very soft.
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Stir in the coconut milk and tomatoes. Continue simmering for about 5 minutes, until the soup is very thick and the lentils have fallen apart.
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Remove the pot from the burner and stir in the lemon juice. Season the soup with salt and pepper to taste.
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Ladle into bowls and top with fresh cilantro. Serve.