Red Lentil Dahl with Papadum Chips and Chili Cilantro Chutney


  • 24 oz. Boulder Organic Red Lentil Dahl Soup
  • 5 oz. Papadum, or Lentil Crackers

Chili Cilantro Chutney

  1. 1 C. Fresh Cilantro Leaves, chopped
  2. 1 Fresh Green Chili
  3. 2 tsp. Fresh Ground Ginger
  4. 2 tsp. Fresh Lemon Juice
  5. ½ tsp. Cumin
  6. Sea Salt, to taste
  7. ¼ – ½ C. Water


  1. Heat the Lentil Dahl Soup according to directions.
  2. Setting the water aside, add all other chutney ingredients to a high powered blender or food processor and puree until smooth.
  3. Add water to the chutney as needed to reach desired consistency
  4. Pour the warmed soup into four bowls.
  5. Serve the chutney with chips alongside the soup.
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