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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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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Soups
Calories: 300
Ingredients Method Video

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

Method
 

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

Video