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Moroccan soup with pulses and easy drop dumplings

45 minutes

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20 minutes

Dhal soup with chickpea flour dumplings

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Dhal soup with chickpea flour dumplings

35 minutes

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Dhal soup with chickpea flour dumplings

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

2 T olive oil
1 T butter
1 t garlic, finely chopped
1 t fresh ginger, finely grated
1 t green chilli, finely chopped
2 t fresh turmeric, finely grated
1 T garam masala
1 T Woolworths medium curry powder
1 onion, finely chopped
400 g Woolworths Rosa tomatoes, halved
250 g split red lentils
4 cups vegetable stock

For the dumplings:

150 g chickpea flour
1 t baking powder
1 T cornflour
1 red chilli, seeded and finely chopped
1 green chilli, seeded and finely chopped
½ onion, finely diced
¼ cup olive oil
1⁄3 cup plain yoghurt
1 t salt
coriander, for serving

Method

1. Place the oil and butter in a large saucepan and fry the garlic, chilli, ginger and turmeric bring to a simmer. Fry for 3 minutes, then add the garam masala and curry spice. Cook until fragrant, then add the onions and fry until translucent.

2. Add the tomatoes, lentils and stock and cook until the lentils are plump and soft.

3. To make the dumplings, mix all the ingredients expect the yoghurt. Make a well and add the yoghurt. Whisk together until well incorporated.

4. Spoon dollops of the mixture into the simmering soup and cook for 5 minutes. Serve immediately garnished with coriander.

Cook's note: Add a little coconut cream for extra creaminess.

Find more soup recipes here

Videography: Kevashan Moodley
Photography: Jan Ras