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–+ servings
A bowl of rich, creamy dal makhani, reminiscent of a hearty red lentil soup, garnished with fresh cilantro and a drizzle of cream. The dish boasts a vibrant orange-red hue and smooth texture. In the background, there are flatbreads accompanied by a lemon slice on a plate.

Creamy Red Lentil Soup

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Course: Soups
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 3 carrots, peeled and diced
  • 3 celery sticks, diced
  • 2 tablespoons ginger paste
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried coriander 
  • 1 teaspoon cumin
  • 1 cup red lentils, washed under water and drained
  • 1 tin chopped tomatoes
  • 2 vegetable stocks
  • 4 cups water
  • 2 tablespoons tomato paste
  • ⅓ cup coconut cream (more to serve- optional!)
  • Juice from ½ large lemon 
  • 1 teaspoon chilli oil to serve per bowl 
  • 1 small handful of fresh parsley, chopped

Instructions

  • Heat oil in pot over a medium heat.
  • Add chopped onions and minced garlic. Saute for a few minutes until softened.
  • Add chopped carrots, celery and ginger paste to pot, stir.
  • Add salt, black pepper, cumin and dried coriander, stir.
  • Add washed red lentils and chopped tomatoes, stir.
  • Add vegetable stock and water.
  • Cover and bring to boil, then reduce heat and cook on medium heat for around 40 mins, until lentils and vegetables are tender
  • Remove lid. Add tomato paste and coconut cream.
  • Cover pot with lid and allow to cook another 10 mins.
  • Add fresh lemon juice, stir.
  • Serve in bowls. Garnish with chilli oil, coconut cream and fresh parsley. Enjoy!

Video

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