A popular vegetarian soup option, dahl is also one of the easiest and quickest soups to prepare. Red lentils don’t require soaking so you just rinse them and add to your soup. This meal freezes beautifully too, so feel free to make double and keep individual serves in the freezer for easy winter lunches.
*Recipe from Super Food for Performance in Work, Sport and Life
1 tbsp olive oil
1 small onion, finely chopped
2 tsp cumin, ground
1 clove garlic, crushed
1 tbsp fresh ginger, grated
½ cup red lentils, rinsed
400g tinned diced tomato
1½ cups vegetable stock
2 tsp lemon juice
Chopped coriander and Greek yoghurt to serve (optional)
Heat the oil in a large saucepan or non-stick pan. Cook the onion for 2-3 minutes until soft, add the cumin, garlic, ginger and lentils and cook for 1 minute. Add the tomatoes and stock, bring to the boil then reduce the heat to low and simmer for 20-25 minutes until soft (you may need to add more water/stock, especially if you like a thinner-style soup).
Add the lemon juice and process in a food processor if desired. Serve with finely chopped fresh coriander and natural Greek yoghurt.
Fibre-rich, Vegetarian, Vegan, Gluten-free (if gluten-free stock is used)