Spicy Lentil Dahl (Vegan)

Elliot made this last night and it was to die for. Really, so rich and creamy you would think it had to be bad for you, almost tasted sweet like a Tikka Masala sauce. Extremely filling as well. We threw in minced chicken meat at the end and it was a nice extra texture add. However, the lentils themselves have a ton of protein and fiber in them so its not necessary from a nutrition stand point. (Not my photo)


  • 1 T. sesame oil or olive oil
  • 1 cup finely chopped white onion
  •  2 cloves garlic, finely chopped
  • 1 T. finely chopped fresh ginger
  •  4 cups water or vegetable broth
  • 1cup dried red lentils
  •  1 t. cumin
  • 1 t. coriander
  • 1 t. turmeric
  • ¼ t. cardamom
  • ¼ t. cinnamon
  • ¼ t. cayenne pepper
  • 1 t. salt, or to taste
  • 2 T. tomato paste
  • Coconut Yogurt for topping


  1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.
  2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
  3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed.
  4. Serve with a dollop of coconut yogurt on top.

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