Making Ginger Coconut Dahl soup is easy – Add 6 cups of water or vegetable broth, lentils, peas, spices, coconut and ginger packet. Bring to boil, then turn down the heat to low and cover and let the soup simmer until peas and lentils are very tender. Stir in 2 tablespoons tomato paste. Cook a little longer until desired temperature and consistency is reached. You may add more water if necessary or a can of tomatoes to make it more soup-like. Garnish with a dollop of yoghurt if desired. Serves 4-6
Charlene A Kelln (verified owner) –
This is my absolute favourite soup mix Snowdon House makes!! It is so very flavourful, spicy but not too hot – makes a great meal with some bread. Great for people wanting to eat more pulses but don’t really know how to start – this soup is a wonderful introduction to lentils & peas. I have gifted this soup to many friends, and all have raved about it!
Joan –
It’s our favourite Snowdon House soup mix too. We cook it with a little less water for a thicker consistency like Dahl and add coconut milk, then serve it with rice and veggie. It makes a large amount that you can freeze in smaller batches. I love that you just add fluid, no extra ingredients!
Lynn –
Ginger coconut dahl is one of my favorites. This spices are perfect. I love that you just add water and it’s ready to go.