Coconut Dal — Vegetarian Lentil Soup
⏳ Time
20 minutes
🥕 Ingredients
15
🍽️ Servings
8
Description
Instead of frozen cauliflower, you can naturally use fresh, and replace frozen corn with canned corn. You can also adjust the spices to your taste — any Indian spice blends you have will work. Whole cardamom and cloves are especially good as they add freshness to the dish.
Ingredients
- Red Lentils - 10.6 oz
- Water - 40 fl oz
- Coconut Milk - 7 fl oz
- Celery stalks - 2 pieces
- Carrot - 1 piece
- Champignon Mushrooms - 8.8 oz
- Frozen Cauliflower - 7.1 oz
- Garlic - 3 cloves
- Frozen Corn - 5 tablespoons
- Garam Masala - 1 teaspoon
- Curry Powder - 1 teaspoon
- Ground Nutmeg - a pinch
- Turmeric - 1 teaspoon
- Cardamom Pods - 5 pieces
- Cloves - 5 pieces
Step by Step guide
Step 1
Prepare the ingredients: peel and chop the carrot, celery, garlic, and mushrooms.
Step 2
Sauté the garlic, carrot, and celery in oil for a few minutes.
Step 3
Add all the spices, sauté for one minute, then add the mushrooms, cauliflower, and water.
Step 4
Rinse the lentils and add them to the pot.
Step 5
Once boiling, simmer on low heat until the lentils are cooked (15–20 minutes).
Step 6
When the lentils have swollen, add the coconut milk, corn, salt to taste, stir, and cook for a few more minutes.
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