MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	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. Ingredients: 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 Directions: Melt the butter in a large saucepan. Add the garlic and onion and sauté, stirring for 2-3 minutes. Add the turmeric, garam masala, chili powder and cumin and cook for a further 30 seconds. Stir in the tomatoes, red lentils, lemon juice, vegetable stock and coconut milk and bring to a boil. Reduce the heat to low and simmer the soup, uncovered, for about 25-30 minutes, unit; lentils are tender and cooked. Season to taste with salt and pepper and ladle the soup into a warm tureen (soup bowl). 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	Win a $100 Visa Gift Card Save money in the kitchen Win a glucose monitor
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