Masoor Dahl Soup

This vegan masoor dahl soup is Chef Griffin Wilson's, of GreenSpace Café, take on this classic Indian dish.

Photography By Marvin Shaouni | December 01, 2016

Ingredients

  • 5 tablespoons safflower oil
  • 2 tablespoons black mustard seed
  • 1 medium onion, finely chopped
  • 2 teaspoons turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons coriander
  • 1 teaspoon ground fenugreek
  • ¼ teaspoon hot chili powder
  • 1 whole dried bay leaf
  • 4 cups red lentils
  • 10 cups water
  • 1½ tablespoons salt

Preparation

1. Heat oil in a stock pot over medium-high heat. Add mustard seeds; cook until they begin to sizzle and pop. Add onion and sauté until translucent. Reduce heat to medium.

2. Add turmeric, cumin, coriander, fenugreek, chili powder and bay leaf to the onions. Cook for an additional 1 to 2 minutes; stirring constantly.

3. Add lentils, water and salt; bring mixture to a boil. Reduce heat to simmer for 1 to 2 hours.

4. Serve with fresh chopped cilantro and a drizzle of chili oil.

Yield: 16 servings

Related Stories & Recipes

Ingredients

  • 5 tablespoons safflower oil
  • 2 tablespoons black mustard seed
  • 1 medium onion, finely chopped
  • 2 teaspoons turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons coriander
  • 1 teaspoon ground fenugreek
  • ¼ teaspoon hot chili powder
  • 1 whole dried bay leaf
  • 4 cups red lentils
  • 10 cups water
  • 1½ tablespoons salt
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60