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Dal & Spinach Soup

Prep Cooking Serves
10 mins 60 mins 2 Adults

A light yet warming dish, perfectly served for lunch or dinner

Recipe by The Devilled Egg | The Online Cookery School



  • 200g orange lentils
  • 1L vegetable stock
  • 1 tbsp Fussels Garlic Rapeseed Oil
  • 1 small onion
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • ½ tsp chilli powder
  • 200g fresh spinach
  • 250ml coconut milk
  • 1 tsp salt
  • Juice of half a lime
  • 2 tbsp fresh coriander, chopped


Chop the onion finely while heating the oil in a large saucepan.

Add the onion and fry on a high heat until the edges are turning golden.

Add all of the dried spices and cook for one minute.

Add the lentils and stir for one minute.

Pour in the stock and bring to a boil before turning down to a simmer.

Simmer for 40-60 minutes until the lentils are nice and soft.

Add the coconut milk and salt, and continue to simmer for 5-10 minutes.

Add the lime juice and the spinach, then stir until the spinach has wilted.

Season to taste, then top with coriander and serve with a slice of bread (a dollop of plain yoghurt also works very well).


All the Fussels best sellers, tripled up and packaged together in special offers!

Choose Three of the Following

Trio Of Flavoured Rapeseed Oil for Cooking


Smoked Rapeseed Oil (Pack Of 3)


Garlic Rapeseed Oil (Pack Of 3)


Chilli Rapeseed Oil (Pack Of 3)


Sicilian Lemon Rapeseed Oil (Pack Of 3)


Truffle Infused Rapeseed Oil (Pack of 3)


3 X 500ml Bottles Of Cold Pressed Rapeseed Oil