Dal is a classic Indian soup that can be served as a starter, main or side dish. Try serving it with a naan or roti for dipping and you won’t be disappointed. Vegan dal is low in fat and high in protein and fibre. You’ll have to work hard to find another dish that is as healthy and delicious as a vegan dal soup. This vegan lentil soup uses a simple set of ingredients and a large batch can be cooked for under 5 dollars. Once the soup is simmering you’re free to make another dish or sit back and relax while your kitchen fills with the exotic scents of India.
SERVINGS 6 to 8 TIME 1.5 hours INGREDIENTS 6 Tbs. vegetable oil 3 large onions (6 cups), diced 2 cloves garlic, minced 4 Tbs. ginger, peeled and minced 3 medium jalapeños, minced 10 cups vegetable broth 1 pound (2 cups) red lentils 1 Tbs. ground coriander 2 tsp. ground cumin 2 tsp. mustard powder 2 tsp. paprika 2 tsp garam masala or curry powder parsley to garnish (optional) DIRECTIONS
- Heat vegetable oil in a large heavy-bottomed stock pot.
- Add onions and cook until translucent, around 10 minutes.
- Add ginger, jalapeños and garlic and cook for another 5 minutes.
- Add vegetable broth, spices and lentils.
- Bring to a boil for five minutes, then reduce to a simmer.
- Cover and cook, stirring occasionally, for around 1 hour, until the lentils are soft and fall easily apart. Add water as needed.
- Portion into bowls and add parsley to garnish.
Vegan lentil soup can be refrigerated for up to a week or frozen and thawed when you need a filling meal in a hurry. If it’s cold outside there’s nothing better than a bowl of hot and spicy dal soup.