400ml Can of coconut milk (reserve some for drizzling)
Juice of ½ a lime
Handful of fresh coriander, roughly chopped
2 Spring onions, finely sliced
Place the beetroot into the Soup Maker with 600ml of water. Set to ‘HIGH’ for 20 minutes and leave to cook. Once cooked, leave to cool for 5 minutes then blend on setting 2 until smooth. Pour into a jug and set aside. Rinse out the Soup Maker jug and place back onto the base.
Add the oil to the jug and set to ‘HIGH’ for 1 minute, then add the onion and ginger. Set the temperature to ‘SAUTE’ for 10 minutes and leave the onion and ginger to cook, using the ‘SLOW STIR’ function every 2-5 minutes. Once softened, add the garlic and chilli, blending on setting 2 until smooth. Set the temperature to ‘SAUTE’ and the timer to a further 2 minutes. Add the garam masala, cumin, turmeric, salt and red lentils. Use the ‘SLOW STIR’ function to stir together. Pour the beetroot puree, coconut milk and lime juice into the jug and use the ‘SLOW STIR’ function to stir together.
Set the heat to ‘HIGH’ and set the timer for 30 minutes. Once the mixture begins to boil, set the heat to ‘SIMMER’ and leave to cook for the remaining time. Use the ‘SLOW STIR’ function every 10 minutes to prevent it from burning.
Taste the dahl and season with extra salt, if needed. Divide between bowls, drizzle on the reserved coconut milk and top with fresh coriander, sliced chilli and spring onions.