Coconut dahl soup

 

This simple and delicious dahl soup is a favourite in our home. It cooks in 15 minutes and packs in lots of protein, iron and fibers. We love to warm up to a hot bowl of this soup when the weather gets chilly, and hope you and your family will enjoy it too. 

INGREDIENTS:


DIRECTIONS:

  1. Place lentils in a medium saucepan and rinse and drain until water runs clear.
  2. Add water, soup cube, spices, onion and garlic.
  3. Heat to boiling and cook lentils for 5 minutes, stirring occasionally.
  4. Add the can of Premium coconut milk to the lentils and let simmer another 10 minutes, or until lentils are tender.
  5. Garnish with cilantro, lemon slices and black pepper. 

 

Red lentils are high in protein and don't require any soaking, making them an ideal staple for for health conscious people on the go. In addition to adding delicious flavour, the spices in this recipe light the Agni (digestive fire) and therefore help to break down the protein and other nutrients in the lentils. The coconut milk, with its healthy fats, nourishes the cells of the digestive tract while counterbalancing the fiery nature of the spices. Most importantly, this recipe just makes a really good and satisfying cup of soup. 

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