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Dal & Spinach Soup

Prep Cooking Serves
10 mins 120 mins 2 Adults

A light yet warming dish, perfectly served for lunch or dinner

Recipe by The Devilled Egg | The Online Cookery School



  • 200g orange lentils
  • 1L vegetable stock
  • 1 tbsp Fussels garlic rapeseed oil
  • 1 small onion
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • ½ tsp chilli powder
  • 200g fresh spinach
  • 250ml coconut milk
  • 1 tsp salt
  • Juice of half a lime
  • 2 tbsp fresh coriander, chopped


Chop the onion finely while heating the oil in a large saucepan

Add the onion and fry on a high heat until the edges are turning golden

Add all of the dried spices and cook for one minute

Add the lentils and stir for one minute

Pour in the stock and bring to a boil before turning down to a simmer

Simmer for 40-60 minutes until the lentils are nice and soft

Add the coconut milk and salt, and continue to simmer for 5-10 minutes

Add the lime juice and the spinach, then stir until the spinach has wilted

Season to taste, then top with coriander and serve with a slice of bread (a dollop of plain yoghurt also works very well)


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