Dal Soup

SERVES 3-4

Love this delicious dal dish which is sure to taste good and be grounding for the change of season. I love red lentils for their ease of preparation and digestibility. Lentils contain folate, iron, phosphorus, magnesium, zinc and potassium.

I like to serve with rice. You could also serve with other cooked side vegetables such as sweet potato or baked winter squash.

DOSHAS

Vata - Good for vata.

Pitta - Reduce/avoid garlic, chile/jalapeno and hing as needed.

Kapha - Use less ghee. Can omit tomatoes.

INGREDIENTS

1 tbsp ghee
1/2 tsp cumin seeds
Pinch hing
2 garlic cloves
1 thai chile or 1/2 jalapeno finely diced (optional)
1 cup red lentils (rinsed and then soaked for 10 minutes up to 1 hour)
4 cups purified water
1 1/4 tsp salt (more to taste as needed)
Black pepper to taste
10 cherry tomatoes, diced into small pieces
Cilantro leaves
Large handful of leafy greens of choice (spinach/chard/kale/etc,)
Toppings:
- Cilantro leaves
- Lime

DIRECTIONS

In a large saucepan on medium low heat add ghee, cumin seeds, hing, garlic and jalapeno. Cook until fragrant and cumin seeds pop. Add drained lentils and stir to coat. Add water, salt and pepper and bring to a boil on medium heat.
While the lentils are cooking, chop tomatoes and put in soup. Then chop leafy greens into small pieces and add to soup. If you like cilantro, add a few leaves into the soup. Once lentils are tender and well-cooked (around 15 minutes) then place soup in blender or use an immersion blender to blend.
Taste to see if more salt or pepper is needed. I like to add a few whole cilantro leaves in and mix. Lime to taste and enjoy!

If you are in a time pinch - add everything to the instant pot and cook for 5 minutes then blend as desired.