This is a cross between a dahl and a soup. It is a great tasting soup and great for winter!

Indian lentil soup

Makes 8 servings


  • 1 large chopped onion
  • 2 cloves garlic chopped or crushed
  • 2 tablespoons oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon mild curry powder
  • 1 stalk celery roughly chopped
  • 1 large carrot roughly chopped
  • 400g (12oz) can tomatoes blended
  • 1 cup red lentils
  • 6 cups hot water
  • 1 cup cashew nuts
  • 1 cup cold water
  • 1 teaspoon salt
  • 4 tablespoons date puree or honey


  1. Saute onion, garlic and oil until clear.
  2. Stir in spices and vegetables.
  3. Add lentils, tomatoes and water and bring to boil.  Simmer for around 30 minutes or until lentils and vegetables are cooked.
  4. Blend with a stick  blender.
  5. Separately blend cashew nuts and cold water to make a thick cream.  Add to the pot.
  6. Add salt and date puree and taste.

Ensure salt is added at end, not earlier, as it will inhibit the lentils cooking properly.