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Photo of Dhal Soup by WW

Dhal Soup

Total Time
2 hr
10 min
50 min
Give this hearty Indian classic a healthy new twist with fresh mint, zucchini and juicy tomato.


Dried green split peas

1 cup(s), (200g) rinsed and drained

Dried green split peas

1 cup(s), yellow (200g) rinsed and drained

Ground turmeric

2 tsp

Salt reduced chicken stock

9 cup(s), (2.25L)

Canola oil

1 tbs, sunflower

Mustard seeds

2 tsp, (brown)

Ground cumin

1 tsp

Ground coriander

1 tsp


2 large, coarsely grated


2 large, chopped

Fresh mint

2 tbs, finely chopped, plus extra to serve


1 medium, to serve


  1. Place the combined split peas in a large bowl and cover with water. set aside to soak for 1 hour. Drain. Place the split peas in a large saucepan with the turmeric and stock. Bring to the boil over high heat. skim the surface with a spoon to remove any scum. Reduce the heat to low and simmer, covered, for 40-45 minutes or until the split peas are soft. Blend until smooth.
  2. Heat the oil in a frying pan over medium-high heat. Add the mustard seeds, cumin seeds and ground coriander. Cook for 1-2 minutes or until the seeds begin to pop. stir into the split pea mixture. Season with salt and pepper
  3. Squeeze excess moisture from the zucchini and stir through the soup. reheat the soup over low heat until warmed through. stir through the chopped mint.
  4. Top with the tomato and extra mint. Squeeze over lime juice to serve.