• 2 tablespoons butter
  • 2 garlic cloves, crushed
  • 1 onion, chopped
  • ½ teaspoon tumeric
  • 1 teaspoon garam masala
  • ¼ teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2-⅓ lbs. canned chopped tomatoes, drained
  • 1 cup red lentils
  • 2 teaspoons lemon juice
  • 2-½ cups vegetable stock
  • 1-¼ cups cocnut milk
  • salt and pepper
  • chopped cilantro and lemon slices to garnish
  • nan bread


Melt the butter in a large saucepan and sauté the onion and garlic for 2-3 minutes, stirring. Add the spices and cook for another 30 seconds. Stir in tomatoes, lentils, lemon juice, stock and coconut milk, and bring to a boil. Reduce the heat and simmer for 25-30 minutes until the lentils are tender and cooked.

Season to taste, serve and garnish. Warm nan bread is a great accompaniment.

30 Minute, Soups, Vegetable, Vegetarian
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