Fiji Joe turmeric Coconut Dahl Soup

Coconut Dahl Soup

I don’t know how many times I’ve been complimented on my Fiji Joe Turmeric Coconut Dahl Soup! That’s why I knew I had to feature it on my website. Perfect for keeping you and your loved ones warm this winter, this dahl soup never disappoints. I never get tired of slurping the stuff up! This dahl soup is so versatile, you can have it any way you like; personally, I prefer mine on the thick side but feel free to add more water or broth as you see fit! Use either broth or water for this dish but I find broth packs more flavor and lifts the entire dish. You can also use a different type of milk if coconut milk is not your jam. Light or full-fat coconut cream works well here. If you’re like me and prefer a fuller, thicker dahl soup, full-fat, is the way to go. But if you prefer a more liquid soup or are after a lower-fat option, light milk is the way to go! The Fiji Joe Turmeric Red Lentil Dahl soup can be stored in an airtight container once it has completely cooled to room temperature and frozen for up to 3 months. You could even keep this in the refrigerator for up to 5 days. Reheating is simple and easy over the cooktop or in a microwave. And last but not least, you don’t have to succumb to the spiciness… Omit or reduce the number of red pepper flakes to suit your palate. I assure you, even without the pepper, this dahl soup is packed full of flavor!

Yield: serves 3
Preparation time: 5 minutes
Cooking time: 30 to 45 minutes
Total time: 35 to 55 minutes
Cuisine: Indian
Diet: Vegan
Category: Meal
Method: Stovetop

1 tbsp coconut oil
1 medium white onion, diced (approx 2 cups)
2 medium cloves garlic, minced
1 tbsp fresh ginger, peeled, minced
1 tsp curry powder
1/2 tsp red pepper flakes
1 cup dry red lentils, rinsed, drained
2 cups water or vegetable stock
pinch freshly ground black pepper & sea salt
coarsely chopped coriander for serving


1. In a medium pan, add the oil until hot. Add the onion, ginger and garlic and saute in the coconut oil for a good 10 minutes, browning the ingredients, slightly. Keep string until soft and browned.

2. Add the spices & continue stirring. Once aromatic, add the coconut milk, red lentils and your liquid (either water or vegetable stock)

3. Bring this to a light simmer over low heat and cook for 20 minutes, stirring occasionally, with the lid off. If it starts to spatter, your heat is too high. Low and slow, remember!

4. Adjust the thickness of the soup as required, add more of the liquid component or stir and dry it out a bit if you prefer. At this point, you may taste for seasoning and firmness of the lentil. It should be buttery soft and not grainy. 

5. Season with salt and pepper to your liking, remove from the heat and add coriander. Serve atop brown rice, quinoa or on its own. Enjoy!