This Simple Golden Dal Soup is soul-warming and super easy to make. This soup uses some whole spices, but there is no spice grinding involved. It comes together in one pot in about 30 minutes. The prep is minimal and can be made even easier if you mince your garlic and chop your onion in a small bullet food processor.
Additionally, this delicious soup is made with very little oil which gives it extra secret health points—it’s so tasty you won’t be focused on the health part.
Let’s Make Simple Golden Dal Soup
Rinse and drain the lentils and set aside.
Heat oil in a saucepan over medium heat. Once the oil is hot, add the whole spices in order (mustard seeds, cumin seeds, and fenugreek seeds). Stir & let them start to pop.
Then add onion & garlic and sauté for 3 -4 minutes or until soft.
Add salt turmeric and cayenne and give it a quick mix. Add the washed and drained lentils and carrots. Stir for a minute.
Stir in water and cilantro stems. Bring to a boil, partially cover and reduce to a simmer for 18 minutes.
Taste to confirm lentils are cooked to preference and for salt level. Cook longer and/or add salt if desired.
Stir in kale and cook for a few minutes until it wilts and softens.
Top with cilantro leaves if desired.
Serve as is, with rice, or with bread.
Simple Golden Dal Soup
Ingredients
- 1 cup red lentils washed & drained
- 2 tsp grapeseed oil or other low smoke point neutral oil like avocado oil or non-virgin olive oil
- 1 tsp whole mustard seeds
- 2/3 tsp whole cumin seeds
- 1/4 tsp whole fenugreek seeds
- 1 & 1/4 tsp ground turmeric
- 1/2 tsp ground cayenne less or more to taste
- 1 & 1/2 tsp kosher salt more to taste if desired
- 5 cups water
- 2 cups chopped dino kale
- 1 cup chopped or sliced carrots no need to peel
- 6 – 8 cloves garlic minced ( I do this in a small food processor)
- 155 grams or half a yellow onion chopped (I add this to the small food processor with the minced garlic and pulse to a chop)
Optional
- ~1/4 cup finely chopped cilantro stems cook in soup; add when adding water
- ~1/2 cup cilantro leaves roughly chopped
Instructions
- Rinse and drain the lentils and set aside.
- Heat oil in a saucepan over medium heat. Once the oil is hot, add the whole spices in order (mustard seeds, cumin seeds, and fenugreek seeds). Stir & let them start to pop. Then add onion & garlic and sauté for 3-4 minutes or until soft.
- Add salt turmeric and cayenne and give it a quick mix. Add the washed and drained lentils and carrots. Stir for a minute.
- Stir in water and cilantro stems. Bring to a boil, partially cover and reduce to a simmer for 18 minutes.
- Taste to confirm lentils are cooked to preference and for salt level. Cook longer and/or add salt if desired.
- Stir in kale and cook for a few minutes until it wilts and softens.
- Top with cilantro leaves if desired.
- Serve as is, with rice, or with bread.
Notes
Nutrition
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If you enjoyed this recipe, you might also enjoy
- Curried Coconut Carrot Soup
- Lux Red Lentil Curry
- Whole Roasted Cauliflower & Vegan Makhani Sauce
- Instant Pot Turkish Red Lentil Soup
- Ancient Grains Bowl
- High-Altitude Oven Brown Rice
- Vegan No-Chicken Noodle Soup
Did You Make Simple Golden Dal Soup?
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