Olive Magazine
Vegan Red Lentil Dahl Recipe with Broccoli Tarka

Red lentil dahl soup with broccoli tarka

Published: October 17, 2017 at 10:34 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Check out our vegan red lentil dahl soup. This easy recipe is the perfect midweek winter warmer to feed the whole family, plus it's low in calories. Garlic and ginger pastes are available from large supermarkets, and are a great cheat when preparing Asian recipes

  • Healthy
  • Vegan
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal331
fat10g
saturates0.8g
carbs40g
sugars11g
fibre7.7g
protein15g
salt2g
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Try this red lentil dahl soup then check out our coconut dahl with crispy paneer, tarka dhal, lentil curry and sweet potato and lentil curry. For more inspiration, see our collection of dahl recipes.

We've also got more healthy soup recipes to try including our squash, spinach and lentil soup, red pepper soup and red lentil soup.

Ingredients

  • 2 tbsp ghee or vegetable oil
  • 1 onion, finely diced
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 red chilli, seeded and finely chopped
  • 1 tsp ground turmeric
  • 200g red split lentils
  • 1.5 litres vegetable stock
  • 1 tsp garam masala
  • 1/2 lemon, juiced

TARKA

  • 150g long-stemmed broccoli, cut into large pieces
  • 1 tbsp ghee or vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp dried red chilli flakes

Method

  • STEP 1

    Heat the vegetable oil in a pan and add the onion and a pinch of salt. Fry for 5 minutes until the onion is soft. Add the garlic and ginger paste, and red chilli, and fry 1 minute before adding the turmeric. Stir in the lentils. Pour in the stock and simmer for 20 minutes until the lentils start to break down. Stir through the garam masala and lemon juice.

  • STEP 2

    To make the tarka, heat a wok or frying pan and add the broccoli with 100ml of water. Cook on a high heat until the water has evaporated. Add the vegetable oil and then the mustard seeds, cumin, coriander and chilli. Fry for 4-5 minutes until the broccoli is charred but still has a crunch.

  • STEP 3

    Divide the soup between 4 bowls and top with the broccoli.

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