Lentil Dahl Soup with Turmeric & Lemon
This hearty and protein-packed dahl soup with lemon, turmeric, and ginger is totally delicious and very easy to make. It features dried red lentils which break down to a thick, luscious texture, along with aromatic fresh ginger and vibrant ground turmeric. Perfect comfort food that's also nutritious, easy to prepare, and freezes well for future meals.
Instructions
- 1
Heat the rapeseed oil (2 tbsp) in a large saucepan or casserole dish. Peel and finely chop the onion (1) and carrots (2), and fry gently for 2-3 minutes until starting to soften.
- 2
Peel the fresh root ginger (2.5 cm) (a teaspoon is surprisingly handy for this job, give it a try!), then finely chop and add to the pan. Peel and crush the garlic (1) and add to the pan along with the ground turmeric (2 tsp). Peel and finely chop the potato (1) and add to the pan.
- 3
Rinse the red lentils (150 g) in a sieve, then add to the pan followed by the vegetable stock (1 litre).
- 4
Bring the soup to the boil and cook for 20-25 minutes until the [red lentils] are soft.
- 5
Add the spinach (1 handful) (removing any large stalks), and cook for a further 1 minute.
- 6
Stir through the plant milk (125 ml) and the juice of the lemon (1). Taste and season well with [salt] and [black pepper] as required, then serve.
Nutrition Facts
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