Red Lentil Dahl Soup
Red Lentil Dahl Soup is easy to make with a couple of unusual steps to complete this flavorful and satisfying soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Servings
- 1 1/2 cups red lentils
- 3 cups vegetable broth
- 1 tablespoon coconut oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds
- 1 hot green chili finely chopped, discsard seeds
- 1/2 cup onion finely diced
- 1 teaspoon ginger root fresh, finely diced
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper optional and you can use more if you like
- 1 large tomato diced small
- 1/2 cup coconut milk you could add more broth instead
- 1 teaspoon sea salt
Wash the red lentils and drain.
Add the lentils to a medium sized saucepan and cover with the vegetable broth.
Bring to a boil and then turn down the heat, cover and cook 20 to 23 minutes (or follow your package directions).
While the lentils are cooking: In a skillet heat the oil to medium high.
Add the cumin seeds and mustard seeds. Within a few seconds they will begin to pop.
Add the chili and onions.
Saute over medium heat for about 10 minutes until the onions are translucent.
Add the fresh ginger, ground coriander, turmeric and cayenne pepper.
Cook just to heat through - maybe 30 seconds to a minute.
Add the tomato, along with it's juices and cook about 5 minutes.
Take off the heat.
The lentils should be done. Check them to make sure. You can cook them longer if needed.
Turn the skillet contents into the pot of lentils and vegetable broth.
Add the salt and coconut milk and heat through.
Serve garnished with cilantro and paprika.
Serving: 12Ounces | Calories: 347kcal | Carbohydrates: 46g | Protein: 18g | Fat: 10g | Saturated Fat: 8g | Sodium: 1296mg | Potassium: 760mg | Fiber: 21g | Sugar: 3g | Vitamin A: 510IU | Vitamin C: 5.7mg | Calcium: 52mg | Iron: 6.5mg