I don't know about you, but I love a thick green lentil dal soup as the weather starts to get cooler. It's the perfect creamy soup to curl up with, yet vegan to boot! Check out the recipe that I've concocted for yourself.
Start by cooking your lentils in vegetable broth. Boil, then bring to a simmer & cook for 23 minutes.
4 cups lentils
7 cups vegetable broth
3 bay leaves (remove before serving - cook with lentils)
While the lentils are cooking, sauté the following in a sauce pan:
1/4 cup coconut oil
3 tsp yellow mustard seeds
2 onions
2-4 cloves minces garlic
Once 10 minutes remain on the timer, add in 1/4 cup ghee & the following seasonings to your sauce pan with onions, garlic, mustard seeds, & coconut oil:
1.5 tbsp grated ginger
1.5 tbsp ground coriander
1.5 tbsp ground cumin
3 tsp ground turmeric
1.5 tbsp paprika
1 tsp cayenne pepper
1 tbsp chili powder
Stir the seasonings together then add in 2 chopped tomatoes. Optional: add in a couple of bunches fresh spinach.
Once the timer goes off, mix everything together in a big pot, & then add in the following:
4 cans coconut milk
3 tbsp sea salt
Stir your soup together & let simmer in the pot for 5 minutes.
Serve with fresh herbs! I prefer chopped Thai basil & fresh cilantro to garnish.
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