Dal Soup with Carrots and Lentils


  • 1 Red onion
  • 200 g carrots
  • 1 tbsp rapeseed oil
  • 75g Red lenses
  • 2 tbsp mild curry powder
  •  400ml vegetable broth
  • 400ml tomato juice
  • Salt
  • 50g cashew nuts
  • 0.5 fret coriander green

Peel onion and chop finely. Wash, peel, and finely dice the carrots. Sauté onion in oil in a saucepan. Add the carrots, lentils, and curry, and sauté for 2 to 3 minutes. Pour in the broth and tomato juice, bring everything to a boil and simmer with the lid on over medium heat for about 20 minutes.

In the meantime, roughly chop the cashew nuts and lightly roast them in a pan without fat. Take out and let cool. Wash the coriander, shake dry, pluck off the leaves and chop roughly, mix with the cashew nuts.

After cooking, remove the pot from the heat, puree the soup with a hand blender, and season with salt. Arrange the dal soup in bowls and serve sprinkled with the cashew and coriander topping.

Nutritional values ​​(per serving):
450 kcal, 18 g protein, 22 g fat, 39 g carbohydrates, 12 g fiber, 127 mg calcium, 35 mg purine

Recommended for:

  • obesity
  • acne
  • arthrosis
  • high blood pressure
  • diabetes
  • Diverticulosis (puree the ingredients for the topping with the soup or mash them)
  • heel spur
  • cardiac insufficiency
  • Metabolic syndrome
  • rheumatism
  • psoriasis
  • heartburn/reflux

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