Spicy Turnip & Lentil Dhal
This soup is a wonderful seasonal meal or snack for Spring! Turnips, often overlooked, are rich in fibre, vitamin C and vitamin B6 and help promote digestive health to keep us cleansed and detoxed. The pungent spices, onions and garlic are heat building with powerful immune-boosting qualities to help us ease the transition into Spring when erratic changes in the weather make us susceptible to colds, flu and allergies.
This soup is easy to make, gluten-free and can be vegan if the butter is replaced with olive or coconut oil. Enjoy!
2 tbsp olive oil
2 small onions, finely chopped
2 cloves garlic, crushed
1 tsp turmeric
1/2 tsp chilli powder
1/2 tsp ground ginger
120g red lentils
750ml hot water
2 turnips, finely diced
2 carrots finely diced
1 can chopped tomatoes
1/2 tsp garam masala
2 tbsp chopped fresh coriander
2 tsp ground cumin
Heat oil in a large saucepan, add half the onions and cook for 5 mins until soft
Add garlic, turmeric, chilli and ginger. Fry for 3 mins
Add lentils and hot water, bring to the boil. Add the turnips, carrots and chopped tomatoes. Cover and simmer until veg and lentils are tender
Add garam masala and stir well
Blend the soup until majority is smooth but keep some lumps!
Heat the butter in a small pan and add the remaining onions and ground cumin cooking for 5 mins until onions are coloured, sweet and soft
Stir the onions and cumin mix into the soup and serve with some crusty sourdough bread and Cornish butter!