Tomato-and-dhal soup

Tomato-and-dhal soup

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  • 2 to 4
  • Easy
  • Fat conscious Meat-free
  • 10 minutes
  • 40 minutes
  • Woolworths Beyerskloof Chenin Blanc

“This is my go-to feel good, comforting soup. Make a lot and freeze in individual portions. It’s a great way to use up lots of tomatoes.”


  • 2 T ghee
  • 1 onion, roughly chopped
  • 3 cloves garlic, crushed
  • 1 green chilli, crushed
  • 1 t ginger, crushed
  • 1 curry leaves, sprig
  • 1 T Woolworths hot curry spice
  • 4 ripe tomatoes, quartered
  • 2 cups vegetable stock
  • 1 cup water
  • 300 g red lentils
  • salt, to taste
  • Woolworths rotis, warmed, for serving

Cooking Instructions

1. Heat the ghee in a large saucepan and sweat the onion and garlic for 10 minutes. Add the chilli, ginger, curry leaves and spice and cook for 5 minutes.

2. Add the tomatoes and sweat for 5 minutes. Add the stock and water and reduce for 5 minutes. Add the lentils and cook for 20 minutes or until soft. Season and serve with the rotis.

Find more soup recipes here.

Photograph: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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