This substantial, lightly spiced lentil soup is very versatile. Try serving with a variety of different vegetables. Sweet potato, spinach, pumpkin, peas or broccoli make excellent substitutes for cauliflower. As an alternative to a vegetarian option, try adding some diced roast meat like lamb or beef.
Ingredients
Method
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Oil 50 ml
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Red onions, chopped 300 g
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Water 1 l
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Red lentils, dried 500 g
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Cauliflower, trimmed, cut into florets 1 kg
Serving Suggestion
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Mango chutney, to serve
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Naan bread, to serve
Preparation
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Method
- Heat oil in a large saucepan over medium heat. Cook onions and Knorr Patak’s Mild Curry Paste for 5 minutes, then add water, Knorr Vegetable Booster, Knorr Pronto Napoli and red lentils, stirring until combined. Simmer for 15 minutes.
- Add cauliflower and continue cooking for 10-15 minutes until cauliflower is tender.
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Serving Suggestion
- Serve dhal with a dollop of yoghurt and accompany with naan bread and mango chutney.
