How To Make SPICY DAL SOUP (red lentil chilli chickpea soup) (Vegetarian) - Al's Kitchen

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are often cheaper and have a similar texture.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: olive oil

Coconut oil adds flavor while olive oil is often less expensive.

Heat a saucepan and drizzle in a little olive oil.

Add cumin seeds and dry chili seeds; heat until they start to pop, about 1 minute.

Add chopped onions and red bell pepper to the saucepan and soften them.

Dissolve the vegetable stock cubes in the boiling water.

Once the onions and peppers are softened, add the tin of tomatoes and crushed garlic to the mixture.

Rinse the red lentils and add them to the saucepan along with the dissolved stock.

Bring the mixture to a boil, then simmer for about 20 minutes.

After 20 minutes, stir the mixture and blend it until smooth.

Turn the heat back on very low and rinse the chickpeas before adding them to the soup.

Cook the chickpeas in the soup for 5 to 10 minutes, depending on desired texture.

Just before serving, sprinkle in chopped coriander and stir.

Squeeze in lemon juice to taste before serving.

Garnish the soup with a small amount of natural yogurt and a sprig of coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary