Dal Soup with Cauliflower & Pomegranate Recipe | Abel & Cole
Dal Soup with Cauliflower & Pomegranate
Clock Image
Total: 40 mins
This mildly spiced dal soup is swimming with golden fried nuggets of nutty cauliflower, topped with popping pink pomegranate seeds for fruity crunch.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
386 kcal
(per portion)
Ingredients you'll need
  • 75g red lentils
  • 1 onion
  • 1 cauliflower
  • 2 garlic cloves
  • A thumb of ginger
  • 1 chilli
  • 1 tsp turmeric
  • 1 pomegranate
  • A handful of coriander
  • 2 tsp black mustard seeds
  • 1 tsp cumin seeds
From your kitchen
  • 2 tbsp coconut or olive oil
  • Sea salt
  • 800ml hot water
You'll need
  • Large pan with lid
  • Measuring jug
  • Large frying pan
  • Hand-held blender or blender (optional)
Step by step this way
  • 1.

    Fill and boil your kettle. Tip the lentils into a bowl, cover with cold water and soak for 10 mins. Peel and finely chop the onion. Pull the leaves off the cauliflower and set it to one side. Wash and finely chop the leaves. Set a large pan on a low heat. Add 1 tbsp oil, the onion and the cauliflower leaves. Fry for 5-6 mins, stirring now and then, till soft.

  • 2.

    Meanwhile, peel and grate the ginger and garlic. Halve the chilli, flick out the seeds, and finely chop it. Add the ginger, garlic and chilli to the pan. Fry for 1 min, then stir in 1 tsp turmeric.

  • 3.

    Drain and stir in the lentils. Pour in 800ml boiling water and add a pinch of salt. Stir, cover and simmer for 15 mins till the soup has thickened.

  • 4.

    Halve the pomegranate. Hold 1 half, cut-side down, over a bowl. Hit the back with a wooden spoon and the seeds should fall into the bowl. Repeat with the remaining half. Roughly chop the coriander stalks and leaves.

  • 5.

    Finely chop the cauliflower florets and stalks. Set a large frying pan on a medium heat. Add 1 tbsp oil, the cauliflower and some salt. Fry for 5 mins, stirring, till browned and a little tender. Add 2 tsp black mustard seeds and 1 tsp cumin seeds. Stir and fry for 2 mins till aromatic. Take off the heat.

  • 6.

    Stir half the cauliflower and coriander into the soup. Blitz smooth, or leave the soup chunky. You can add more hot water if it’s too thick, and a pinch more salt if needed. Ladle the soup into 2 bowls. Top with the cauliflower, pomegranate seeds and the remaining coriander to serve.

  • Tip

    Eat Me, keep Me
    Stir all the cauliflower through the soup if you are intending on keeping it for later. Store in sealed containers in the fridge for up to 3 days or 3 months in the freezer. Defrost thoroughly before reheating till piping hot. Top with pomegranate seeds and coriander to serve.