Cozy up this winter with Bombay Red Lentil Soup from “The Yoga Plate” by Tamal & Victoria Dodge.
The beauty of this dal (a term used in India for dried split lentils, peas, or beans) is that in just under 30 minutes, it’ll fill your house with the aroma of all sorts of delicious spices and will make you feel like you are in India. From your first bite to the bottom of the bowl, this soup will nourish you. The lentils are filled with fiber and protein. This dish also packs in antioxidant elements and immune-boosting ingredients. A feel-good soup, it can be as mild or as spicy as you want. We love topping our bowls with fresh cilantro, scallions, and a dollop of our Cashew Cream Everything Sauce.
Excerpted from THE YOGA PLATE: Bring Your Practice into the Kitchen with 108 Simple & Nourishing Vegan Recipes, by Tamal and Victoria Dodge. Sounds True, September 2019. Reprinted with permission.
- 1 Tbsp. coconut oil
- 1 cup diced onion
- 1 garlic clove, peeled and minced
- 1 tsp. turmeric powder
- 1 tsp. cumin
- 1/8 tsp. cayenne (optional)
- 1 cup red lentils, washed and with the stones picked out
- 1 carrot, diced
- 4 cups vegetable broth
- 2 cups water
- 2 tsp. Himalayan pink salt
- 1/4 tsp. pepper
- 2 Tbsp. lemon juice
- 1 cup baby spinach
- 1/2 cup diced tomatoes
- Toppings of choice (optional)
1.Heat the coconut oil in a large soup pot over medium heat. Add the diced onion, minced garlic, turmeric, cumin, and cayenne (if using) and sauté until the spices are blended in and the onion is tender.
2. Add in the lentils, carrot, vegetable broth, water, salt, and pepper. Bring to a boil, then reduce to a simmer. Let simmer, uncovered, for about 20–30 minutes, or until the lentils fall apart.
3. Add lemon juice, spinach, and diced tomato just before serving. Let the spinach wilt and stir to mix it in.
4. Serve in bowls, topped with chopped cilantro, chopped scallions, and a swirl of our Cashew Cream Everything Sauce.
5. Store in an airtight container for up to 1 week.