Carrot, Cumin and Daal Soup

Daal is an important everyday food for many Indians, Bangladeshis, Pakistanis and Sri Lankans, it is basically a preparation of pulse, ie lentils, peas and beans, cooked as a thick stew or soup, regularly eaten with chapatis, rice or naan bread. Usually to make a traditional “Daal” A thorka is done which distinguishes the lentils from a soup to an almost a curry like tasting stew.

I will blog some recipes for the more traditional Punjabi Daals, but this is a fantastically tasting mildly spiced soup that is so flavourful you can simply enjoy on its own, or for a perfect combination try it with some naan or pitta bread.

My son loves this soup & and the best part it takes 15 minutes to make!


2 tsp cumin seeds
1 tablespoon olive oil
140g yellow split lentils (Dal)
600g carrots (grated)
1L vegetable stock
125ml milk


Heat the cumin seeds in a pan until they start to pop, then add the olive oil, carrots, lentil, milk and stock.
Bring to the boil and simmer for 15-20 minutes on a medium heat with the lid covering half the pan.
Once the lentil are soft (test by squishing one between your fingers..but WARNING the lentils will be very hot so pick one out using a spoon and let it cool before testing)
Once cooked blend using a hand held blender until smooth.
Season using salt & pepper if you wish.

Yellow splits lentils also known as Toor Dal and sold in most Indian supermarkets.

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