Lentil Dahl Soup

This dish is soooo easy and so delish it is a staple in our house these days. 50% of our kids like it! Okay, that is only one kid, but that is still really good!

This started as my sister-in-law’s friend’s recipe, but we have modified it qua bit:

We usually eat it over steamed or raw baby greens.  Yum!

Lentil Dahl Soup
Recipe type: Stew
Prep time:
Cook time:
Total time:
A delicious hearty lentil stew that you can get creative with by adding any other vegetables you want!
  • 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 (I use Muir Glen fire roasted tomatoes)
  • 2 cups vegetable broth
  • 1 cup red lentils
  • 2 tsp 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
  1. Saute the onions, garlic and spices in water for a bit to mix the flavors
  2. 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)

Everything in the pot, ready to simmer!

Almost Finished

In the bowl, and ready to eat!!