Dhal Soup
2
Points®
Total time: 2 hr • Prep: 10 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
Give this hearty Indian classic a healthy new twist with fresh mint, zucchini and juicy tomato.
Ingredients
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
Zucchini
2 large, coarsely grated
Tomato(es)
2 large, chopped
Fresh mint
2 tbs, finely chopped, plus extra to serve
Lime(s)
1 medium, to serve
Instructions
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.
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