Indian lentil soup – Dhal

Ingredients for 4 servings:

• 60 g ginger, approx. 10 cm
• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 tbsp, heaped turmeric
• 1 tbsp, heaped garam masala
• 1 tsp chili powder
• 1 tbsp cumin powder
• 1 tbsp cayenne pepper
• 2 tbsp coriander powder
• 1.2 kg tomatoes, chunky, from the can
• 300 g lentils, red
• 2 tsp lemon juice
• 500 ml vegetable stock
• 800 ml coconut milk
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegan, medium-spicy

Scrape off the ginger skin with a spoon and peel the onions and garlic. Blend the ginger, onions, and garlic in a blender until paste-like. Add a little coconut milk if it’s too dry. Combine the turmeric, garam masala, chili powder, cumin, cayenne pepper, and coriander in a bowl and mix. Heat 1 tablespoon of coconut oil (or other oil) in a large saucepan and sauté the paste for 2 minutes. Sprinkle in the spice mix and cook, stirring. Add the vegetable stock, tomatoes, and coconut milk, and bring to a boil. Then add the lentils and cook for 30 minutes. Season to taste with salt, pepper, and lemon.