Lentil Dahl Soup

Prep time 10 minutes; cook time 35 minutes

Lentil Dahl Soup

This recipe is from my friend and health warrior Anthony Masiello, at Veggiesfordinner.com. We made this recipe for a recipe swap, and we couldn’t get enough of it. It’s hearty, flavorful, and simple to make. It’s quite a satisfying and delicious meal!

Ingredients:

  • 1 onion chopped
  • 2 garlic cloves chopped
  • ½ tsp turmeric
  • ½ tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 2 lb canned, chopped tomatoes
  • 2 cups low-sodium vegetable broth
  • 1 cup red lentils
  • 2 tsp fresh lemon juice
  • 1 13.5 fl oz can coconut milk
  • ½ bag frozen peas, spinach, or kale
  • chopped cilantro and lemon slices for optional garnish
Instructions:
Saute the onions, garlic and spices in water for a bit to mix the flavors
Add remaining ingredients, and cook for about a half an hour or so until the lentils are soft. (NOTE: red lentils cook *much* faster than brown lentils)

From Veggiesfordinner.com

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