Dhal Soup

After that late burst of glorious summer, it feels like the country is finally sliding into the reds and golds of autumn and into the cooler temperatures that brings. This recipe makes either a dhal, or a hearty lentil soup, depending on your mood – perfect for the autumn weather either way.


500g red lentils
1 litre vegetable or chicken stock (we stock some lovely organic ones)
3 Bay leaves
2 tbsp olive oil
1/2 onion
2 spring onions
2 celery sticks
1 tbsp ground cumin
3 lemons
100g spinach
Coriander to garnish


Put the lentils and stock into a large pan with the bay leaves. Bring to the boil and then reduce the heat to low and simmer uncovered for 40-45 minutes until the lentils are really soft.

While the lentils are cooking, finely chop the onion, celery and spring onions

In frying pan, fry the onion and spring onion in the olive oil for about 10 minutes until translucent and starting to brown

Add the celery to the frying pan and sprinkle on the cumin. Fry for another 5 minutes, adding a little olive oil if needed

When the lentils are soft, add the celery and onion mixture to the saucepan along with the juice of all three lemons. Remove the bay leaves.

Now you have a choice to make – fancy dhal today? Just stir in the spinach and you’re good to go.

More in the mood for soup? Let the mix cool and then blend to your desired consistency. You’ll probably have to add some water to get it nice and soupy. Finally, finely chop the spinach and add it in before reheating to eat.

We like to serve both the soup and the dhal with flatbreads or crackers.