Dahl Soup is one of those rare foods that is incredibly delicious and very healthy. It tastes as nourishing as a creamy soup but is less filling so you can eat more of it. It is exotic but made of easy-to find ingredients. It is also quite forgiving; many of the ingredients can be substituted and many of the quantities can be adjusted. Hence it is a little different every time I make it, but it NEVER disappoints.
Not being a vegan, I can't imagine the agony of such an existence. But when I eat this vegan soup, I don't miss meat or dairy at all.
Step 1: Ingredients
1 T olive or sesame oil
1 chopped onion
2 cloves of garlic, chopped
2 cups vegetable stock or water
1 can of diced tomatoes
1 can of light coconut milk (or regular)
1 cup lentils (red are my favorite but other kinds will also work)
1 t cumin*
1 t coriander
1/4 t cardamom
1/4 t cinnamon
2 t ginger powder
1/4 t cayenne pepper
1 t salt
2 t minced ginger
bunch of chopped fresh cilantro (up to 1 cup chopped)
*You can also use 1 T garam masala in place of the cumin, coriander, cardamom, and cinnamon.
You will also need:
-A large pot or dutch oven
-A wooden spoon or paddle
(PS, This recipe is an altered version of ones I found here and here, as well as one a friend gave me which I later lost.)
Step 2: Prep!
Prepping will make the process a lot smoother and enjoyable. Before you turn on the stove,
1. Chop the onion and garlic
2. Measure all of the spices and salt into one container
3. Open the can of tomatoes and can of coconut milk
4. Chop the cilantro and cut the lemon in half
Step 3: Carmelize!
1. Heat the olive oil in your pot. I usually put the stove on "6" (out of ten), or medium high. Wait until the oil gets hot. I usually wait until I see a little bit of smoke rising from the pot. If the oil is not hot when you add the onions, they will stick to the pan.
2. Add your onions and garlic and quickly stir them until they absorb some of the heat of the oil. Let them cook for about 6 minutes or until they are translucent. Stir them once in a while to make sure they don't stick or burn.
Step 4: Pile It In!
Add the remaining ingredients except for the lemon and cilantro.
(At this point I realized I didn't have quite enough lentils, so I added some quinoa, which turned out great.)
Let the liquids heat up to a simmer, then cover and reduce heat. Let the soup simmer for about twenty minutes or until the lentils are tender. Remove from heat.
When you are ready to serve the soup, add your chopped cilantro and then squeeze the lemon halves over it. Garnish with additional cilantro sprigs.
Eat it! This soup is also good reheated from the fridge or from frozen.