betty's dhal and winter vegetable soup

Recipe by
Betty Bramanis
Sydney

A flavoursome thick Indian lentil soup, loaded with winter veggies. Serve with crusty bread or naan. This is even better the next day!

yield 6 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For betty's dhal and winter vegetable soup

  • 1
    onion, chopped fine
  • 2
    zucchini, chopped
  • 2 c
    chopped carrots, sweet potato, pumpkin, or a combination
  • 1 Tbsp
    curry powder of choice (I use mild)
  • 1 tsp
    garam marsala
  • 1 tsp
    grated ginger
  • 1 tsp
    minced garlic
  • 1/2 c
    water
  • 1 can
    chopped tomatoes
  • 1 Tbsp
    brown sugar
  • 1/2 tsp
    salt
  • 1 can
    coconut milk, unsweetened plus 2 cans water
  • 1 1/2 c
    red lentils, soaked for 10 minutes and rinsed
  • 1 bunch
    cilantro/coriander, washed and chopped

How To Make betty's dhal and winter vegetable soup

  • 1
    Heat a little oil in a medium/large pot over medium high heat. Fry the onions, zucchini, and carrots over medium high heat for about 7 - 10 minutes until well wilted and the onions are translucent.
  • 2
    Add the curry powder, garam marsala, ginger, and garlic. Stir quickly to release the aromas and then quickly add 1/2 cup of water. Don't allow to burn as your soup will be bitter.
  • 3
    Add in everything else except the coriander/cilantro and cook over a low heat for 30 minutes until the lentils are soft and no longer firm. Remove from heat and add well washed and chopped coriander/cilantro. Serve.
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