Coconut Dal - Vegetarian Lentil Soup
8 servings
20 minutes
Coconut dal is a fragrant Indian dish that delights with its creamy texture and spicy flavor. It is a vegetarian soup based on red lentils that provides softness and nutrition. Coconut milk adds tenderness and an exotic touch, while spices like garam masala, curry, cardamom, and cloves reveal warm Eastern notes. Historically, dal is a traditional Indian legume soup that has served as a staple for centuries. It is prepared differently in various regions of India but remains hearty, warming, and easy to make. This soup is usually served with rice or flatbreads, perfectly complemented by fresh herbs and lemon. Coconut dal is comfort in a bowl filled with the flavors of distant India.
1
Prepare the ingredients: peel and chop the carrots, celery, garlic, and mushrooms.
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Garlic: 3 cloves
- Button mushrooms: 250 g
2
Sauté garlic, carrot, and celery in oil for a few minutes.
- Garlic: 3 cloves
- Carrot: 1 piece
- Celery stalk: 2 pieces
3
Add all the spices, fry for one minute, then add mushrooms, cauliflower, and water.
- Garam masala: 1 teaspoon
- Curry powder: 1 teaspoon
- Ground nutmeg: pinch
- Turmeric: 1 teaspoon
- Cardamom: 5 piece
- Cloves: 5 piece
- Button mushrooms: 250 g
- Frozen cauliflower: 200 g
- Water: 1200 ml
4
Rinse the lentils, add to the pot.
- Red lentils: 300 g
5
After boiling, cook on low heat until the lentils are ready (15–20 minutes).
6
When the lentils swell, add coconut milk, corn, salt to taste, mix and cook for a few more minutes.
- Coconut milk: 200 ml
- Frozen sweetcorn: 5 tablespoon
- Ground nutmeg: pinch
