Description
A comforting red lentil dahl soup infused with spices that brings warmth and flavor to your table.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds
- 1/2 cup onion, finely diced
- 1 hot green chili, finely chopped (discard seeds for less heat)
- 1 teaspoon fresh ginger root, finely diced
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional, adjust to taste)
- 1 large tomato, diced
- 1 1/2 cups red lentils
- 3 cups vegetable broth
- 1/2 cup coconut milk (or more broth if preferred)
- 1 teaspoon sea salt
Instructions
- In a skillet, heat the coconut oil over medium-high. Add the cumin and mustard seeds and stir until they begin to pop, about 30 seconds.
- Add the diced onions and green chili, sauté for about 10 minutes until the onions are soft and translucent.
- Stir in the ginger, ground coriander, turmeric, and cayenne pepper, allowing flavors to meld for about 1 minute.
- Add the diced tomato and cook for about 5 minutes, then remove from heat and set aside.
- Rinse the red lentils with cold water. In a medium saucepan, combine the lentils and vegetable broth and bring to a gentle boil.
- Reduce heat to low-medium, cover, and simmer for about 20-23 minutes until lentils are tender.
- Pour in the skillet mixture into the lentils and broth, mix in the coconut milk, season with sea salt, and heat through.
- Serve hot, garnished with fresh cilantro or parsley and a sprinkle of paprika.
Notes
Let the soup rest to deepen flavors. Consider adding extra veggies or adjusting spices for personal taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian/Mexican Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg