RECIPE: easy vegan lentil soup (Dahl)

Last Sunday a friend of mine told me he had prepared some Dahl, so the entire evening I couldn’t stop thinking about lentil soup. This version is by no means an original Dahl, but merely a Dahl-inspired soup made from ingredients I still had in my fridge or pantry. If I make this again, I would probably add some diced hot chillies, just to give it more of a kick. If you like your Dahl creamier, add some coconut milk. I unfortunately did not have any in the house, and the shops were closed. Feel free of course to add different spices; I really like the flavour of cumin and the warmth of cinnamon in this soup, but if you don’t, adjust it to your own taste.

This soup is super easy to make and is perfect as a meal-prep meal. I made a big pot of it on Sunday, and devided it over five containers to take with me to university the rest of the week. I advise you to keep it in the freezer until you want to eat it.

Because I am not that big on bread, I served it with some sesame crispbread, but eat it with anything you like!


Ingredients for a big pot (4-5 servings)

  • 200 grams of dried red lentils
  • 250 grams of pumpkin
  • 2 big onions
  • 1 stock cube
  • A big teaspoon of garam masala (a blend of different spices)
  • A pinch of cumin
  • A pinch of cinnamon
  • 1 L of boiling water



  1. Cut your pumpkin into cubes, around 1 inch big
  2. Cut your onion into small cubes
  3. Add all your ingredients to a pan, bring to a boil and let it simmer for 20 minutes, or until the lentils have broken up and the pumpkin is tender
  4. Take a potato masher and mash up the pumpkin
  5. Divide over your bowls and serve
  6. Enjoy!


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