Gently spiced dhal with coconut cream

Gently spiced dhal with coconut cream
  • Serves icon Serves 6
  • Time icon Hands-on time 25 min, simmering time 50 min

A comforting vegetarian lunch or supper of lightly spiced lentils with coriander, ginger and coconut.

Nutrition: per serving

Calories
325kcals
Fat
8g (2.7g saturated)
Protein
22.7g
Carbohydrates
38.6g (9.3g sugars)
Fibre
4g
Salt
1.7g
Calories
325kcals
Fat
8g (2.7g saturated)
Protein
22.7g
Carbohydrates
38.6g (9.3g sugars)
Fibre
4g
Salt
1.7g

Ingredients

  • 2 tbsp ghee or coconut oil
  • 3 leeks, thinly sliced
  • 3 garlic cloves, sliced
  • Seeds from 3 green cardamom pods, crushed
  • 1 tbsp cumin seeds
  • 1 tbsp mustard seeds
  • 1 tsp ground ginger
  • 10 dried curry leaves
  • 25g fresh ginger, grated
  • 400g mung dhal (see know-how)
  • 50g raisins
  • 1½-2 litres vegetable stock, hot (see tip)
  • 200g spinach
  • Large bunch fresh coriander, chopped
  • Coconut cream and lime wedges to serve

Method

  1. Heat the ghee or coconut oil in a large deep saucepan over a low-medium heat. Add the leeks and garlic and cook for 10-15 minutes, stirring occasionally, until very soft but not coloured. Add the spices, curry leaves and fresh ginger, then cook for 2 minutes, stirring, until fragrant.
  2. Add the dhal, raisins and 1.5 litres stock and cook for about 45 minutes until the lentils are tender. You may need to add a little more stock, depending on how much liquid the lentils absorb and how thick you like your soup (see tips).
  3. Add the spinach and coriander and stir until wilted. Taste and adjust the seasoning – it will need plenty of salt, maybe some lemon juice or extra fresh ginger. Serve drizzled with coconut cream, with lime wedges to squeeze over.

delicious. tips

  1. If you need to add more stock in step 2, ensure it’s hot, as adding cold stock will slow the cooking process. For a creamier texture, you could whizz half the soup with a stick blender or in a food processor, then combine with the rest before serving.

  2. Mung dhal are split mung beans that have had the green husks removed. Buy them in the world food aisle of large supermarkets, from Indian grocers or at asiancookshop.co.uk. If you can’t find them, use split red lentils. You could use yellow split peas, but they take longer to cook and need to be soaked overnight before using.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Vegan dinner recipes

Aubergine, tomato and chickpea traybake

Elly Pear’s aubergine and chickpea traybake is one of her favourite recipes from her vegetarian...

Save recipe icon Save recipe icon Save recipe

Vegan dinner recipes

Pumpkin black dhal

Serving vegan guests at a dinner party? This is the recipe you need. The contrast...

Save recipe icon Save recipe icon Save recipe

Skewer recipes

Aubergine satay skewers

These vegetarian skewers are ideal as part of a barbecue spread. You can make the...

Save recipe icon Save recipe icon Save recipe

Vegan dinner recipes

Natasha Corrett’s grilled aubergine miso salad

The umami flavour of miso takes this dressing to another level. Natasha Corrett uses it...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine