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Lentil and sweet potato dhal soup

Masoor dal is one of the staple dishes in everyday Indian cuisine. It’s made of red lentils and tempered with spiced onion and garlic. It’s really yummy, vegan, healthy and easy to make. This time I added a large sweet potato and carrot to the pot and made it thinner - resulting in a deliciously spiced lentil and sweet potato dhal soup. Serve it with naan bread.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g red lentils
  • 1 litre water
  • 4 cm of fresh ginger cut into two pieces
  • 3 cm turmeric root cut into two pieces
  • 1 large sweet potato
  • 1 carrot
  • ½ tsp salt
  • For tadka tempering:
  • 2 Tbsp oil
  • 1 red onion finely sliced
  • 2 cloves garlic finely chopped
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • ¼ tsp chilli powder
  • 1 tsp peppercorn
  • 1 tsp curry leaves
  • 1 tsp mustard seeds
  • 1 Tbsp tomato purée
  • ½ tsp sea salt

Method
 

  1. Peel and cut the ginger and turmeric into two pieces. Peel and cut the sweet potato and carrot into small pieces.
  2. Rinse the lentils thoroughly then put them in a pan water. Bring to the boil, remove the foam, then add sweet potato, carrot, turmeric and ginger pieces. Bring to the boil again, reduce the heat and cook at a low temperature, under cover for about 35 minutes, stirring occasionally.
  3. When the lentils are soft and creamy, turn off the heat. Using a hand-held blender, blend the dhal until you get textured, creamy soup. Season with salt.
  4. Make the tadka (tempering): in small pan fry the onions and garlic in the oil until soft, then add the spices and fry for a couple of minutes over low temperature. Stir in the tomato purée and combine.
  5. Stir the tadka into the soup. If it's too thick, add mor water. Taste and adjust the seasoning.
  6. Serve warm, with chopped coriander leaves scattered on top.