Ingredients
Directions
Heat a large heavy-bottomed soup pot over medium heat. Toast the coriander and cumin for 1–2 minutes, or until they just start to release their aroma.
Next, add the ¼ cup of vegetable broth, onions, serrano pepper, and tomato. Cook for 5 to 7 minutes or until the onions are translucent and just starting to brown.
Stir in the turmeric.
Next, add the ginger, lentils, 4 cups of vegetable broth, coconut milk, salt, and pepper. Bring to a simmer, turn the heat to low, cover and let cook for 40 minutes, or until the lentils are very soft and broken down. Stir occasionally to ensure the lentils are not sticking to the bottom of the pot. If needed, add more water or stock until you reach your desired consistency.
Once the lentils are soft and broken down, stir in the spinach until it’s wilted.
Add the squeeze of lemon and stir.
Pour into your favorite bowl and top with cilantro and red pepper flakes, if using.
Chef's Notes
Substitutions
In place of lentils, try split yellow mung beans or split peas, however, note that the mung beans and split peas may take 10–15 minutes longer to cook.
Use red or white onion in place of yellow.
If you don’t have whole spices use ¼ teaspoon each coriander and cumin powder.
If you don’t have serrano pepper, use jalapeño.
You can add water in place of the vegetable broth, however, you might need to add a little more of the spices and salt (if using).
Instead of cilantro, use parsley or chives.
If you don’t have spinach, try another green like kale or broccoli (might need a little extra cooking time).
Layer it up
Add the dal on top of organic brown rice or other whole grain of choice.
Add organic baked tofu or tempeh to the dal.
Add cashews, pistachios, or peanuts on top.
Add more vegetables such as red pepper, cauliflower, or asparagus.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Ingredients
Directions
Heat a large heavy-bottomed soup pot over medium heat. Toast the coriander and cumin for 1–2 minutes, or until they just start to release their aroma.
Next, add the ¼ cup of vegetable broth, onions, serrano pepper, and tomato. Cook for 5 to 7 minutes or until the onions are translucent and just starting to brown.
Stir in the turmeric.
Next, add the ginger, lentils, 4 cups of vegetable broth, coconut milk, salt, and pepper. Bring to a simmer, turn the heat to low, cover and let cook for 40 minutes, or until the lentils are very soft and broken down. Stir occasionally to ensure the lentils are not sticking to the bottom of the pot. If needed, add more water or stock until you reach your desired consistency.
Once the lentils are soft and broken down, stir in the spinach until it’s wilted.
Add the squeeze of lemon and stir.
Pour into your favorite bowl and top with cilantro and red pepper flakes, if using.
