It’s a cross between dhal and soup. Add more stock for a soup or keep it a little drier for dhal. Both versions are simple, nourishing and deliciousIngredients:


Serves 6

1 large onion
2 carrots
3cm piece of fresh ginger
3 cloves garlic
2 tsp cumin seeds – ground
2tsp coriander seeds – ground
1 tsp turmeric
200g red lentils
750mls veg stock
Oil or ghee for frying veg
Salt and pepper to taste.

A spoonful of smokey Harissa

The how to:

No need to soak the lentils, so it’s a super-quick recipe. 

Chop finely or add onion, carrot, garlic to food processor. I like to use quite a hit of spices, which work on balancing the digestive fire. 

Add some oil or ghee to a pot add the ground spices and fry for a few minutes. Add the garlic, ginger, turmeric and vegetables. Cook for 10-15 mins. Add lentils. Cook and stir for 5 mins. Add 750mls warm stock. Simmer for 45-60mins until the lentils are complete cooked. 

Add salt and pepper to taste. It’s great on its own. I’ve added a spoonful of homemade Harissa. My Harissa is sweeter and smokier than any shop bought variety. It adds an earthy, smokey taste to the soup – perfect for an Autumn lunch or list dinner. I will have this at least once a week throughout Autumn 

Why it’s so good

This soup is very nourishing and filling. The addition of the spices assists with agni deepana (balancing the digestive fire). It’s balancing for all the doshas. For Kapha, maybe serve it a little drier as a dhal.

As it is is perfect for Vata, you may want to adda a pinch of asafoetida or fenugreek powder to help eliminate wind.