Avril recipe: Dhal soup

Warm, nutritious and colourful, Dhal soup is the perfect antidote to cold weather. Discover our vegan version of this Indian-inspired dish.

INGREDIENTS

- 2 tbsp. Maison Orphée Organic Sunflower Oil

- 1 cup carrots, finely chopped

- 1 cup yellow onion, finely chopped

- 1 cup celery, diced

- 2 cloves of garlic, chopped

- 2 tbsp. fresh ginger, chopped

- 1 tsp. curry powder

- 1 tsp. ground turmeric

- ½ tsp. ground cumin

- ½ tsp. ground coriander

- 1 cinnamon stick

- 1 star anise

- 4 cups of water

- 1 400 ml can naturallyorganic coconut milk

- ¼ cup dry green lentils

- ½ cup of dry red lentils

- Salt and pepper to taste

PREPARATION

1. Heat oil in a saucepan. Brown carrots, onion and celery for 5 minutes over high heat.
2. Add garlic, ginger and spices. Cook 2 minutes, stirring constantly.
3. Add water, coconut milk and green lentils. Bring to a boil and reduce heat. Simmer for 30 minutes, stirring frequently.
4. Add the red lentils and continue cooking for 15 minutes.
5. Season to taste with salt and pepper.

* Garnish ideas: fresh cilantro leaves, hemp seeds, lime wedge and hot sauce.

* For a complete meal: accompany with grilled naan bread and/or grilled tofu cubes.

Preparation time: 30 minutes / Cooking time: 1 hour / Yields: 6 servings