I’m excited to share my take on the delicious Whole Foods red lentil dal soup! It’s a favorite of mine and it’s gluten-free, dairy-free, and packed with plant-based protein and nutrients. A perfect option for a quick and healthy meal. I’ve been enjoying this soup so much that I decided to recreate it at home, and I’m thrilled with how it turned out. It’s a hearty and flavorful soup that pairs perfectly with a salad for a satisfying lunch. This soup also freezes beautifully, making it a convenient option for busy days. Check out the recipe below and give it a try! Ingredients:
– One yellow onion, diced
– 2 carrots, peeled and chopped
– 2 ribs of celery, diced
– 3-4 cloves of garlic
– 1 knob of ginger, peeled and grated
– 2 cups dried red lentils, rinsed
– 1 can diced tomatoes
– 32 oz vegetable broth
– Juice of 1 lime
– Pinch of cinnamon
– 1/2 teaspoon cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 bag of spinach
– 1 can coconut milk
– Salt and pepper
Instructions:
1. In the Instant Pot on saute setting, saute the onion, carrots, garlic, and celery in olive oil for 2-3 minutes until softened.
2. Add in the tomatoes, ginger, lentils, and spices. Season well with salt and pepper.
3. Stir in the broth, seal the lid, and cook on the soup setting for 20 minutes.
4. Allow the pressure to release naturally, then stir in the lime juice, spinach, and coconut milk.
5. Taste and adjust seasonings before serving.
6. Top with dairy-free yogurt and cilantro if desired.
Note: You can make this on the stovetop as well. Bring to a boil, then reduce the heat to a low simmer for around 45 minutes or until the lentils are soft. Then add the coconut milk and lime juice. Enjoy!
I hope you love this soup as much as I do! Let me know if you give it a try. Have a wonderful day!
