Dal soup

Dal is so versatile, I like to make it plain or add an assortment of vegetables like spinach or chopped tomatoes.


Difficulty: Easy

Time: 45 min. preparation time, 0 min. baking time

Nutrition: Calories ca 467 / Protein 21g / Carbohydr. 61g / Fat 17g

Ingredients (4 servings)

200 glentils (red)
250 mlcoconut milk
1 bunchcilantro
1onion (large)
3 clovesgarlic
1chili (red)
15 gginger
1 tbsptomato paste
4 tspcoriander seeds (ground)
2 tspcumin (ground)
2 tspturmeric
2 tspgaram masala
800 mlvegetable stock
lemon juice
butter for frying


large saucepan, measuring cup, cooking spoon, cutting board, knife

Wine Tip

Gewürztraminer, Austria
Choose a two-to-three-year-old Gewürztraminer with a residual sweetness. Its floral aromas and inherent spiciness are perfect for a spiced dish such as dal.

Step 1

Dal soup

Peel and cut carrots and potatoes into bite-sized pieces. Thinly slice cilantro. Mince onion, garlic, chili, and ginger.

cutting board, knife

2 carrots / 2 potatoes / 1 bunch cilantro / 1 onion / 3 cloves garlic / 1 chili / 15 g ginger

Step 2

Dal soup

In a large saucepan, sauté onions, garlic, chili, and ginger over medium heat until golden brown. Add potatoes and carrots and sauté for approx. another 4 – 5 min. Add lentils and sauté for a further 2 – 3 min. until they are slightly translucent. Add tomato paste and spices and, stirring constantly, sauté for approx. 1 – 2 min. until fragrant.

large saucepan, cooking spoon

200 g lentils / 1 tbsp tomato paste / 4 tsp coriander seeds / 2 tsp cumin / 2 tsp turmeric / 2 tsp garam masala / butter for frying

Step 3

Dal soup

Deglaze with vegetable stock and season with salt. Bring to a boil, turn heat down to low, and let simmer for approx. 15 – 20 min. or until the lentils are soft.

measuring cup

800 ml vegetable stock / salt

Step 4

Dal soup

Incorporate coconut milk into dal and reheat. Season to taste with salt, sugar, and lemon juice if desired. Garnish with cilantro and serve together with homemade naan.

250 ml coconut milk / sugar