Whole Foods Red Lentil Dal Soup (copycat recipe)

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A delicious and hearty vegan soup that’s packed with protein and nutrients.



One yellow onion, diced

2 carrots, peeled and chopped

2 ribs of celery, diced

34 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


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!


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.

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