Lentils were such a foreign thing to me growing up. Like I had never heard of, tasted, or even seen one until I was in college! Now I find myself making up for lost time and using them often. My favorite way to enjoy them so far is in any sort of Indian soup. This soup in particular is close to my heart because you practically throw everything in a pot and say "See ya in 40". It's seriously that easy. And the ingredients can be swapped around to accommodate what you've got going on in your produce department. I like mine best with carrots, but if you're a fan of beets I think that could work really well too! No matter what root vegetable you decide on, this soup is packed full of nutrients and will keep you feeling all the cozy vibes this winter.
Weeknight Root Vegetable Dal
slightly adapted from The First Mess Cookbook
- 1 cup red split lentils, rinsed
- 1 cup carrots, finely diced
- 1 small yellow onion, finely diced
- 1 cup cherry tomatoes
- 4 cloves garlic
- 2-inch piece of fresh ginger, peeled and minced
- 1 teaspoon ground turmeric
- pinch of dried chili flakes
- 3 1/2 cups water
- 1 (14.5 ounce) can of coconut milk
- salt and pepper, to taste
- 2 tablespoons coconut oil
- 1/2 teaspoon coriander seeds
- 1/4 cup cilantro, chopped
- lemon wedges for serving
First let's cook the coriander. In a small skillet heat the coconut oil on medium. Once the coconut oil has heated, add in the coriander seeds and cook until fragrant. Remove from the heat and set to the side.
Now you can begin making the soup. Add the lentils, carrots, onion, tomatoes, garlic, ginger, turmeric, and chili flakes to a medium pot. Pour the water into the pot and stir it around and then place the pot on the stove. Bring to a boil, then simmer for about 40 minutes, whisking often. Stir in the can of coconut milk. Season with salt and pepper. Serve with the spice oil and coriander seeds from step 1, parsley, and lemon.
Notes: The original recipe does not call for coconut milk. I love the creaminess and sweetness that it brings so I always love adding it, but if you're not into coconut milk or don't have it on hand, I'm sure it will be super tasty without it! Also, you don't have to use carrots, feel free to use any root vegetable you have on hand (celery, beets, etc.).
