Creamy Tomato Dahl Soup

Lynsey's Kitchen

Creamy Tomato Dahl Soup

A warming, plant-based bowl serving 4 people—packed with aromatic spices and perfect for a comforting lunch!

Prep 5m

Cook 25m

Serves 4

Type Vegan

What you need

150g Red lentils 1 tin Chopped tomatoes 1 Onion, chopped 2 Garlic cloves, crushed 1 tsp Ground cumin 1 tsp Turmeric 1 tsp Mild curry powder 400ml Light coconut milk 500ml Vegetable stock Black pepper

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How to make

1

Rinse the Lentils

Start by rinsing the red lentils well under cold water until the water runs clear. This removes any excess starch.

2

Load the Soup Maker

Add the lentils, chopped tomatoes, onion, garlic, cumin, turmeric, curry powder, light coconut milk, and vegetable stock directly into your soup maker.

3

Blend and Serve

Select the smooth soup setting on your machine. Once the cycle has finished, season to taste with black pepper, stir well, and serve piping hot.

Saucepan & Blender Method

Don't have a soup maker? No problem. For the recipes above, simply:

• Add all the ingredients to a large saucepan.
• Bring to the boil, then reduce the heat and simmer for 20–30 minutes, or until the vegetables and lentils are completely soft.
• For the chilli and chorizo & barley soups, keep them chunky and cook until the meat is fully cooked and the barley is tender.
• For smooth soups, carefully blend with a stick blender until smooth.
• Stir in any cream or cheese at the end, where specified. Add a little extra stock or water if the soup is too thick.

Tip: Always check the seasoning at the end as stock cubes can already be quite salty!

210Calories

7gFat

28gCarbs

10gProtein

Enjoy, Lynsey Queen of Clean xoxo

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Check out my books: "The Queen of Clean's Guide to a Sparkly Home" and "Quick & Clean Recipes for Busy Families"