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Dahl Soup Recipe

Dahl Soup

This recipe is brought to you by Black Women for Wellness. For more information about Black Women for Wellness, click here to visit their website.


  • 25 g or 1 oz or 2 tbsp butter
  • 2 garlic Cloves, crushed
  • 1 onion, Chopped
  • 1/2 Tsp turmeric
  • 1 tbsp Garam Masala
  • ¼ tsp Chili powder
  • 1Tsp ground cumin
  • 1 kg or 2 lb 4 oz canned, chopped tomatoes, drained
  • 175 g or 6oz or 1 cup red lentils
  • 2 tsp Lemon juice
  • 600 ml or 1 pint or 2 1/2 cups vegetable stock
  • 300 ml or 1/2 pint or 1 1/4 cups coconut milk
  • Salt and pepper
  • Chopped coriander (cilantro) and lemon slices, to garnish
  • Naan bread to serve


  1. Melt the butter in a large saucepan.
  2. Add the garlic and onion and sauté, stirring for 2-3 minutes.
  3. Add the turmeric, garam masala, chili powder and cumin and cook for a further 30 seconds.
  4. Stir in the tomatoes, red lentils, lemon juice, vegetable stock and coconut milk and bring to a boil.
  5. Reduce the heat to low and simmer the soup, uncovered, for about 25-30 minutes, unit; lentils are tender and cooked.
  6. Season to taste with salt and pepper and ladle the soup into a warm tureen (soup bowl).
  7. Garnish with chopped coriander (cilantro) and lemon slices and serve immediately with warm naan bread.

Nutritional information

Calories: 284
Sugars: 13 g
Protein: 16 g
Fat: 9 g
Carbohydrates: 38 g
Saturates:5 g

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