A delicious thick Indian lentil soup, with delicate spices, sweet potato, and baby spinach. Delicious scooped up with naan breads!

Recipe Summary

prep:
15 mins
cook:
33 mins
total:
48 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil and butter in a large pot over medium heat. Add onion, dukkah, garam masala, and garlic; cook and stir until onion softens, about 5 minutes. Stir in sweet potatoes; cook until lightly browned, 3 to 5 minutes.

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  • Pour vegetable broth into the pot; stir in lentils and cilantro. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Add spinach; simmer until wilted, about 5 minutes more. Season dahl with black pepper.

Cook's Note:

Dukka is an Egyptian spice mix made of toasted and blended cumin, coriander, and sesame seeds.

Nutrition Facts

386 calories; protein 17g; carbohydrates 66.2g; fat 8.4g; cholesterol 1.8mg; sodium 567.5mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/19/2017
This was delicious.. I loved the Dukkah. I looked all over to buy it but found a recipe here on AR for it. Its great on everything.. especially in soup Read More