Vegetarian Dahl Soup

Cook Time 40 minutes | Serves 2

(Including 10 minutes preparation time)

Vegetarian | Gluten Free | Egg Free | Nut Free



  • 1 tsp olive oil
  • 1 onion, finely diced
  • 1 tsp finely grated fresh ginger
  • 1 tsp ground turmeric
  • 1 tbs yellow curry paste
  • 2 medium tomatoes, diced ⁄ cup red lentils, rinsed
  • 375ml vegetable stock
  • 40g baby spinach leaves
  • Salt & pepper, to taste
  • 180g paneer, cubed
  • 2 tbs Greek yoghurt


Heat oil in a medium non-stick saucepan and cook onion for 5 minutes until soft.

Add ginger, turmeric and curry paste and cook for a further 1 minute. Add tomatoes, lentils and stock and simmer gently for 25-30 minutes, adding more stock or water if too thick. Remove from heat and stir spinach through until wilted. Adjust seasonings.

Meanwhile, when the dhal is almost ready, heat a non-stick frypan over medium heat and brown the paneer on all sides until golden.

Ladle dhal into 2 serving bowls and top with paneer and yoghurt to serve.

Recipe and image from TIFF XO by Tiffiny Hall

TIFFXO – Tiffiny Hall

Tiffiny Hall created TIFFXO so she could reach the masses and to train and inspire people the world over to become fitter and healthier.

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