Natural Health and Wellness for the Whole Family

Yellow Lentil Dahl with Ginger and Turmeric

By Sarah Axtell, ND October 20, 2017

Dahl is an Indian lentil soup recipe. This dahl recipe makes for a warming, hearty Autumn meal.

Diet is one of the most powerful ways you can reduce inflammation to thus reduce musculoskeletal pain, excess weight, headaches and also your risk of chronic disease. This soup is an anti-inflammatory powerhouse thanks to the ginger, turmeric and garlic.

Yellow Lentil Dahl with Ginger and Turmeric

Serves 8-12 (I freeze half of it for another easy weeknight meal)

Ingredients:

  • 2 cups yellow split peas/yellow lentils
  • 10 cups of vegetable broth
  • 2 carrots, chopped
  • 4 cloves garlic, minced
  • Thumb sized piece of ginger, chopped
  • 1 tbsp coconut oil
  • 4 tsps turmeric powder
  • 2 tsps ground cumin
  • 2 tsps coriander
  • 1 bag baby spinach
  • 1 lemon
  • 1 tbsp brown rice miso paste mixed in 1/4 cup water
  • Cilantro, chopped, as garnish
  • Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large soup pot on low-medium heat. Add garlic, ginger, and carrots and saute for 2-3 minutes.

2. Add the vegetable broth, yellow split peas/lentils, and spices (turmeric, cumin, coriander) to the soup pot and increase heat to high. Once it is boiling, reduce the head to low and cover. Allow to simmer for 25-30 minutes, stirring occasionally.

3. Once the split peas are soft, add in spinach and cook approximately 5 minutes until the spinach is wilted. Remove from heat.

4. Stir in the the miso/water mixture.

5. Squeeze fresh lemon and mix well. Season with salt and pepper. Garnish with chopped cilantro.

Enjoy!

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.


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