Whole Foods Red Lentil Dal Soup (copycat recipe)
A delicious and hearty vegan soup that’s packed with protein and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
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
Good 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
Cayenne if desired
Instructions
In the Instant Pot on saute setting, saute the onion, carrots, garlic, and celery for 2-3 minutes in olive oil, until softened and fragrant. Add in the tomatoes, ginger, lentils, and spices. Season well with salt and pepper.
Stir in the broth, seal the lid, and cook on soup setting for 20 minutes.
Allow the pressure to release naturally, and then stir in the lime juice, spinach, and coconut milk. Taste and adjust seasonings before serving. Top with some dairy-free yogurt and cilantro if you’d like!
Notes
You can definitely make this on the stovetop. Just bring up to a boil, then reduce the heat and cover. Cook at a low simmer for around 45 minutes or until the lentils are cooked and soft. Then add the coconut milk, lime juice, and serve with desired toppings.