Dhal Soup
Dhal soup is a nourishing and flavourful dish that originates from South Asian cuisine, particularly popular in countries such as India and Nepal. This hearty soup is primarily made from lentils, which are simmered until they become tender and creamy.
The preparation often involves a blend of lentils, onions and garlic etc, which not only enhance the taste but also contribute to the dish’s vibrant color and aromatic profile. In addition to lentils, dhal soup can be enriched with various vegetables, such as spinach, tomatoes, or carrots, adding both nutritional value and texture.
The soup is typically finished with a drizzle of ghee or oil, which can is infused with lemon and fresh chopped coriander for an extra layer of flavour. Served hot, it is commonly accompanied by flatbreads, making it a complete and satisfying starter dish that appeals to a wide range of palates.
Dhal soup is not only cherished for its taste but also for its health benefits. Rich in protein and fiber, it serves as an excellent source of sustenance, particularly for those following vegetarian or vegan diets. Whether enjoyed as a comforting starter on a chilly day as part of a larger feast, dhal soup remains a beloved staple in restaurants and takeaways.
Ingredients:
3 tablespoons of Base Dhal
150ml of water
¼ teaspoon of salt
Wedge of lemon
½ tablespoon of fresh coriander, chopped  Â
Method:
- Add the water to a saucepan and place on a high heat.
- Add the base dhal and stir.
- Add the salt and the coriander. Stir again and allow to boil for 3 to 4 minutes.
- Add the wedge of lemon and allow to cook for a further minute.
- Serve in a bowl, topped with fresh coriander.
