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Simple Red Lentil Dal
Serves 4Prep 10 minutesCook 12 minutes (Instant Pot)VeganGF
A warm, nourishing lentil soup made with cumin, coriander, ginger, and curry powder. Simple, comforting, and full of flavor.
Ingredients
- —1 generous cup red lentils, rinsed
- —1 tablespoon coconut oil
- —1 teaspoon cumin seeds
- —1 teaspoon coriander seeds
- —½ onion, finely diced
- —2 carrots, diced small
- —2 cloves garlic, minced
- —1 inch fresh ginger, finely grated
- —1½ teaspoons curry powder
- —3–4 cups chicken broth or water
- —Salt
- —Freshly ground black pepper
- —Optional: 1 tablespoon ghee
- —Optional: fresh cilantro, chopped
Directions
- 1.Turn the Instant Pot to Sauté and add the coconut oil.
- 2.Add the cumin and coriander seeds and cook briefly until fragrant.
- 3.Add the diced onion and carrots and cook until the onion becomes translucent.
- 4.Add the garlic and grated ginger and cook briefly.
- 5.Turn off the heat and stir in the curry powder and a generous pinch of salt.
- 6.Pour in the broth or water, scraping the bottom of the pot to loosen any browned bits.
- 7.Add the rinsed lentils and stir.
- 8.Cook on High Pressure for 12 minutes.
- 9.Allow the pressure to release naturally, or use a quick release.
- 10.Stir in the ghee if using.
- 11.Taste and adjust salt and freshly ground black pepper.
- 12.Top with chopped cilantro if using.
Notes
This dal is meant to be a slightly thinner soup rather than a thick stew.
A squeeze of fresh lemon at the end brightens the flavor.
You can use homemade chicken broth (see the Chicken Bone Broth recipe) or water.
If you prefer not to use ghee, a little extra coconut oil stirred in at the end makes the soup rich and satisfying.
You can also stir in a handful of chopped baby spinach just before serving and let it wilt in the hot soup.