Dahl Soup

Serves 4
Time 30 minutes


1 tbsp coconut oil
1 onion, finely chopped
3 cloves garlic, chopped
2 cups red lentils, rinsed well
4 cups vegetable stock
2 tbsp hulled tahini paste
½ x 270ml can AYAM coconut milk
½ tsp turmeric
2 tsp cumin, ground
2 tsp coriander, ground
2 tsp ginger, ground
¼ cup coriander leaves, chopped
salt and pepper


Heat oil in a large sauce pan, add garlic and cook for 1-2 minutes, stir in onion and cook until it softens. Add turmeric, cumin, coriander and ginger and cook for 1-2 minutes. Add lentils and vegetable stock, cover and bring to the boil, cook until lentils are tender and begin to lose shape. Before taking off the heat stir in tahini and coconut milk, warm through, season to taste. Serve soup in bowls and top with chopped coriander leaves and drizzle of coconut milk.