Red Lentil coconut soup (Dal)
Simmer red lentils with coconut milk, spices, and vegetables to create a flavorful and creamy soup.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Red Lentils (rinsed) | 250 | Grams |
| Coconut Milk (full-fat) | 400 | Milliliters |
| Water | 1000 | Milliliters |
| Onion (finely chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Ginger (grated) | 1 | Inch |
| Carrot (diced) | 2 | Count |
| Cumin Seeds | 1 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Coriander Powder | 1 | Tsp |
| Red Chili Powder | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Lemon Juice (freshly squeezed) | 2 | Tbsp |
| Cilantro (chopped) | 1 | Bunch |
| Vegetable Oil | 2 | Tbsp |
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add cumin seeds and sauté until they start to crackle.
- Add chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
- Add diced carrots and cook for another 2-3 minutes.
- Stir in turmeric powder, coriander powder, and red chili powder. Cook for 1 minute.
- Add rinsed red lentils, water, and coconut milk to the pot. Stir well.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils are tender.
- Season with salt and freshly ground black pepper.
- Stir in fresh lemon juice and chopped cilantro before serving.
Kitchen equipment
GraterLarge Pot