Lentil Soup (Dal)

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Lentil Soup (Dal)
This Lentil soup is a modified version from cookeandkate.com. It's now "nightshade free" and increase the healthy fats. Yes, I said INCREASE the healthy fats. If nightshades aren't an issue for you, feel free to cut the amount of carrots in half, add some roasted tomatoes and turn up the heat with some red pepper flakes.  Of course, if you still want a bit of heat without impacting inflammation, you can add a bit of shredded horseradish.
Votes: 1
Rating: 5
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Nutrition Facts
Lentil Soup (Dal)
Amount Per Serving
Calories 354 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 727mg 30%
Potassium 480mg 14%
Total Carbohydrates 43g 14%
Dietary Fiber 11g 44%
Sugars 10g
Protein 11g 22%
Vitamin A 290%
Vitamin C 28%
Calcium 11%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Saute Ingredients
The Rest
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Saute Ingredients
The Rest
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Nutrition Facts
Lentil Soup (Dal)
Amount Per Serving
Calories 354 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 727mg 30%
Potassium 480mg 14%
Total Carbohydrates 43g 14%
Dietary Fiber 11g 44%
Sugars 10g
Protein 11g 22%
Vitamin A 290%
Vitamin C 28%
Calcium 11%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Heat the olive oil in large pot or dutch oven and add the first set of ingredients ( onions, garlic and carrots). Cook until they start to shine (the onion becomes a little translucent)
  2. Add the spices and heat until you can smell the aroma
  3. Add the lentils, broth and water then bring to a boil for 2 minutes
  4. Lower the heat to simmer for 25-30 minutes or until lentils are tender but not mooshy
  5. Take 2 cups of the soup and place in the blender and puree
  6. Add the puree soup back into the pot adding the Kale (or spinach) until softened.
  7. Remove from heat, stir in the lemon juice and serve!
Recipe Notes

Perfect Partners : Vegan Crackers, Vegan Roti

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