AuthorLeah St John, CHN
RatingDifficultyBeginner

This delightful Dahl Soup packs a punch of flavor and contains many fragrant immune-boosting spices including ginger, garlic, and turmeric. It can be made in just 30 minutes and would be a great dish to meal prep for enjoyment throughout the week.

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Yields6 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 2 medium yellow onionsdiced
 1 28 oz can diced tomatoes
 3 cups low sodium vegetable stockor 3 cups of water + 1 low sodium vegetable stock cube
 1 13.5 oz can coconut milk
 1 cup split red lentilsrinsed
 2 tbsp tomato paste
 1 tbsp fresh gingergrated
 1 tbsp garlic crushed
 1 tsp turmeric powder
 1 tsp garam masala
 1 tsp cumin
 ¼ tsp chili powder
 1 tbsp misomixed with enough cold water to make it smooth
 1 tbsp lime juice
 ¼ tsp Himalayan saltor to taste
 ½ cup cilantrooptional for garnish
 1 limesliced, optional for garnish

1

Sautee the onions with 2-4 tbsp of water in a large soup pot on medium heat, for 5 minutes or until they start to go soft and translucent. Add the ginger, garlic, turmeric, garam masala, cumin, and chili powder to the pot and stir for 30 seconds.

2

Add the vegetable stock, diced tomatoes, tomato paste, lentils, and coconut milk and stir to combine. Bring to a boil and reduce to a simmer.

3

Simmer for 15-20 Minutes minutes or until the lentils are cooked.

4

Stir in the lime juice, miso, and salt to taste. Serve, and garnish with fresh cilantro.

Notes
5

This soup can be stored in an airtight container in the fridge for up to 4 days, or frozen for longer.

Category,

Ingredients

 2 medium yellow onionsdiced
 1 28 oz can diced tomatoes
 3 cups low sodium vegetable stockor 3 cups of water + 1 low sodium vegetable stock cube
 1 13.5 oz can coconut milk
 1 cup split red lentilsrinsed
 2 tbsp tomato paste
 1 tbsp fresh gingergrated
 1 tbsp garlic crushed
 1 tsp turmeric powder
 1 tsp garam masala
 1 tsp cumin
 ¼ tsp chili powder
 1 tbsp misomixed with enough cold water to make it smooth
 1 tbsp lime juice
 ¼ tsp Himalayan saltor to taste
 ½ cup cilantrooptional for garnish
 1 limesliced, optional for garnish

Directions

1

Sautee the onions with 2-4 tbsp of water in a large soup pot on medium heat, for 5 minutes or until they start to go soft and translucent. Add the ginger, garlic, turmeric, garam masala, cumin, and chili powder to the pot and stir for 30 seconds.

2

Add the vegetable stock, diced tomatoes, tomato paste, lentils, and coconut milk and stir to combine. Bring to a boil and reduce to a simmer.

3

Simmer for 15-20 Minutes minutes or until the lentils are cooked.

4

Stir in the lime juice, miso, and salt to taste. Serve, and garnish with fresh cilantro.

Notes
5

This soup can be stored in an airtight container in the fridge for up to 4 days, or frozen for longer.

Dahl Soup