Indian lentil dahl — creamy soup with aromatic spices

Dahl is one of the most beloved dishes of Indian cuisine — a creamy soup with red lentils, flavoured with turmeric, cumin and garam masala. It is prepared quickly, is rich in plant protein and warms the soul.

Ingredients (4 servings)

• 250 g red lentils
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon fresh ginger, grated
• 400 ml coconut milk
• 750 ml water or vegetable stock
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon dried coriander
• 1/2 teaspoon garam masala
• 1 tablespoon butter or vegetable oil
• 1 small chilli pepper (optional)
• Salt to taste
• Fresh parsley or coriander for serving

Preparation steps

1. Rinse the lentils under cold water until the water runs clear.
2. Heat the butter in a deep pot, fry the onion for 3–4 minutes until it softens. Add the garlic and ginger, fry for another 1 minute.
3. Add the turmeric, cumin, dried coriander and garam masala; stir for 30 seconds until they release their aroma.
4. Add the rinsed lentils and the vegetable stock or water. Bring to the boil, then lower the heat and cook for 20–25 minutes until the lentils have completely broken down.
5. Add the coconut milk, adjust with salt and let it boil for another 5 minutes. If you wish, blend part of it with a blender for a creamier texture.
6. Serve hot, garnished with the fresh herbs, alongside basmati rice or naan bread.

Time and servings

Preparation 10 minutes, cooking 30 minutes. Enough for 4 servings.