Spiced Lentil Soup (Dal) with Dairy-Free Naan

Ingredients

• 1 cup Red lentils
• 2 tbsp Coconut oil
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tbsp Tomato paste
• 1 can (14 oz) Diced tomatoes
• 1 tsp Turmeric
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Garam masala
• 4 cups Vegetable broth
• 4 tbsp Dairy-free yogurt (for garnish)
• 4 pieces Dairy-Free Naan Bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the red lentils. Heat coconut oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2Add garlic and ginger and cook for 1 minute more. Stir in tomato paste and cook for 1 minute.
3. 3Add diced tomatoes, turmeric, cumin powder, coriander powder, and garam masala. Cook for 2 minutes, stirring occasionally.
4. 4Add the red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
5. 5Serve hot. Garnish with a dollop of dairy-free yogurt and serve with dairy-free naan bread.

Substitutions

Related Guides