Red Lentil Daal (Indian-style soup)

rf1170

I've been at my sister-in-law's house for two days (she had a Cesarean a little over two weeks ago), and I've made four different soups so far. We froze the leftovers so that she can pull them out for lunch or dinner over the next few weeks, but I don't think this soup - which I made tonight - will last long as leftovers! If you like warming spices and a creamy (and easily vegetarian) bowl of soup, this is for you - even if you don't think you like lentils. I've included a typed recipe and a screenshot of the nutritional info in this post, and some interesting facts on the health benefits of some of the spices used in the dish below. Give it a try and let me know what you think! And feel free to friend/message me with questions or suggestions.

Red Lentil Daal

1 Tbs coconut oil
1 medium onion, chopped
1 medium apple, peeled and chopped
3 cloves garlic, minced
1 small knob fresh ginger, peeled and minced
1 Tbs turmeric
2 tsp curry powder
2 tsp cumin
1 tsp smoked chipotle chile powder
1/2 tsp cayenne pepper
1 Tbs sea salt
2 cups chicken stock
2 cups water
1 can full-fat coconut milk
1 cup dry red lentils

Heat coconut oil and saute onion and apple on medium heat while you prepare the spices. Then add the spices and saute for about 30 seconds or until fragrant. Add the chicken stock, water, and coconut milk, and bring to a simmer. Add the lentils and cook for about an hour or until broken down and smooth-looking. Add more water as needed to keep soup from burning. When finished cooking, you can blend if desired, but everything will be very soft anyway.

Feel free to add something if it strikes your fancy - that's how I came up with the idea for the soup in the first place! Personally, I think the next time I make it I'll include some greens (maybe spinach, kale, or chard) and some paneer (a fresh, white cheese like queso blanco that doesn't melt when heated). The soup can easily be vegetarian if you swap the chicken stock for vegetable stock or more water.



Dr. Andrew Weil reports that studies have linked turmeric to prevention of liver damage, cancer, Alzheimer's, and arthritis. (http://www.huffingtonpost.com/andrew-weil-md/turmeric-health-have-a-happy-new-year_b_798328.html)

Ginger has been said to improve everything from digestion to pain and inflammation to heartburn to diabetes, and may prevent some types of cancer, colds & flus, and migraines. (http://www.healthdiaries.com/eatthis/10-health-benefits-of-ginger.html)

Cayenne pepper is a warming anti-irritant that may protect against cold and flu and alleviate allergy symptoms. It is also frequently used in purgative cleanses. And one more tidbit - it may support weight loss, as it's been shown to increase metabolism! So eat your medicine! (http://www.globalhealingcenter.com/natural-health/benefits-of-cayenne-pepper/)

KevDaniel

I would have to make some alterations but it sounds super good.. Thank you!!

jb_2011

I love you for posting this! It sounds delish and I think I have everything on hand except coconut oil and coconut milk. YUMMM! Thanks, I'll give it a try soon!

And I love Andrew Weil. He's just great.

SeasideOasis

Bump

irisheyez718

This sounds amazing, thanks for sharing!

Maryee71

:drinker: Thanks, I've copied it.

giggitygoo

I saw this, had everything to make it, and did! What a great coincidence. I needed to figure out something for dinner.


Thanks for the great recipe


I used light coconut milk and olive oil (it's what I had) and a handful of raisins. It turned out really good!

themommie

YUM

rf1170

Looks like my picture was accidentally deleted. Here's a second try:

I've been at my sister-in-law's house for two days (she had a Cesarean a little over two weeks ago), and I've made four different soups so far. We froze the leftovers so that she can pull them out for lunch or dinner over the next few weeks, but I don't think this soup - which I made tonight - will last long as leftovers! If you like warming spices and a creamy (and easily vegetarian) bowl of soup, this is for you - even if you don't think you like lentils. I've included a typed recipe and a screenshot of the nutritional info in this post, and some interesting facts on the health benefits of some of the spices used in the dish below. Give it a try and let me know what you think! And feel free to friend/message me with questions or suggestions.

Red Lentil Daal

1 Tbs coconut oil
1 medium onion, chopped
1 medium apple, peeled and chopped
3 cloves garlic, minced
1 small knob fresh ginger, peeled and minced
1 Tbs turmeric
2 tsp curry powder
2 tsp cumin
1 tsp smoked chipotle chile powder
1/2 tsp cayenne pepper
1 Tbs sea salt
2 cups chicken stock
2 cups water
1 can full-fat coconut milk
1 cup dry red lentils

Heat coconut oil and saute onion and apple on medium heat while you prepare the spices. Then add the spices and saute for about 30 seconds or until fragrant. Add the chicken stock, water, and coconut milk, and bring to a simmer. Add the lentils and cook for about an hour or until broken down and smooth-looking. Add more water as needed to keep soup from burning. When finished cooking, you can blend if desired, but everything will be very soft anyway.

Feel free to add something if it strikes your fancy - that's how I came up with the idea for the soup in the first place! Personally, I think the next time I make it I'll include some greens (maybe spinach, kale, or chard) and some paneer (a fresh, white cheese like queso blanco that doesn't melt when heated). The soup can easily be vegetarian if you swap the chicken stock for vegetable stock or more water.



Dr. Andrew Weil reports that studies have linked turmeric to prevention of liver damage, cancer, Alzheimer's, and arthritis. (http://www.huffingtonpost.com/andrew-weil-md/turmeric-health-have-a-happy-new-year_b_798328.html)

Ginger has been said to improve everything from digestion to pain and inflammation to heartburn to diabetes, and may prevent some types of cancer, colds & flus, and migraines. (http://www.healthdiaries.com/eatthis/10-health-benefits-of-ginger.html)

Cayenne pepper is a warming anti-irritant that may protect against cold and flu and alleviate allergy symptoms. It is also frequently used in purgative cleanses. And one more tidbit - it may support weight loss, as it's been shown to increase metabolism! So eat your medicine! (http://www.globalhealingcenter.com/natural-health/benefits-of-cayenne-pepper/)

Cindylouhenriques

Was just wondering, the one cup of lentils, is that the calorie count for one cup once it has been cooked?

shanna0413

bump

jadedone

I've been at my sister-in-law's house for two days (she had a Cesarean a little over two weeks ago), and I've made four different soups so far. We froze the leftovers so that she can pull them out for lunch or dinner over the next few weeks, but I don't think this soup - which I made tonight - will last long as leftovers! If you like warming spices and a creamy (and easily vegetarian) bowl of soup, this is for you - even if you don't think you like lentils. I've included a typed recipe and a screenshot of the nutritional info in this post, and some interesting facts on the health benefits of some of the spices used in the dish below. Give it a try and let me know what you think! And feel free to friend/message me with questions or suggestions.

Red Lentil Daal

1 Tbs coconut oil
1 medium onion, chopped
1 medium apple, peeled and chopped
3 cloves garlic, minced
1 small knob fresh ginger, peeled and minced
1 Tbs turmeric
2 tsp curry powder
2 tsp cumin
1 tsp smoked chipotle chile powder
1/2 tsp cayenne pepper
1 Tbs sea salt
2 cups chicken stock
2 cups water
1 can full-fat coconut milk
1 cup dry red lentils

Heat coconut oil and saute onion and apple on medium heat while you prepare the spices. Then add the spices and saute for about 30 seconds or until fragrant. Add the chicken stock, water, and coconut milk, and bring to a simmer. Add the lentils and cook for about an hour or until broken down and smooth-looking. Add more water as needed to keep soup from burning. When finished cooking, you can blend if desired, but everything will be very soft anyway.

Feel free to add something if it strikes your fancy - that's how I came up with the idea for the soup in the first place! Personally, I think the next time I make it I'll include some greens (maybe spinach, kale, or chard) and some paneer (a fresh, white cheese like queso blanco that doesn't melt when heated). The soup can easily be vegetarian if you swap the chicken stock for vegetable stock or more water.



Dr. Andrew Weil reports that studies have linked turmeric to prevention of liver damage, cancer, Alzheimer's, and arthritis. (http://www.huffingtonpost.com/andrew-weil-md/turmeric-health-have-a-happy-new-year_b_798328.html)

Ginger has been said to improve everything from digestion to pain and inflammation to heartburn to diabetes, and may prevent some types of cancer, colds & flus, and migraines. (http://www.healthdiaries.com/eatthis/10-health-benefits-of-ginger.html)

Cayenne pepper is a warming anti-irritant that may protect against cold and flu and alleviate allergy symptoms. It is also frequently used in purgative cleanses. And one more tidbit - it may support weight loss, as it's been shown to increase metabolism! So eat your medicine! (http://www.globalhealingcenter.com/natural-health/benefits-of-cayenne-pepper/)

I make a similar soup:
no apple
add sweet potatoes (mmm roasted ones are excellent here)
replace coconut milk with 1/2 can of light coconut milk -- don't like my soups very creamy or rich
add fresh chilis
replace chicken broth with veggie broth or water (I like to make vegan soups in case a veggie friend comes over.)

rf1170

Was just wondering, the one cup of lentils, is that the calorie count for one cup once it has been cooked?

It's for one cup of dry lentils. I'm not sure of the volume after cooking since I've never measured, and they break down considerably in the soup.

rf1170

I make a similar soup:
no apple
add sweet potatoes (mmm roasted ones are excellent here)
replace coconut milk with 1/2 can of light coconut milk -- don't like my soups very creamy or rich
add fresh chilis
replace chicken broth with veggie broth or water (I like to make vegan soups in case a veggie friend comes over.)

Cool! I'll have to try the sweet potatoes; I have a few hanging around here somewhere. And once peppers are back in season, I'll throw some in there too! I like the idea of making a vegan soup - very accommodating. I also try to freeze some each time I make it so that a week or two later, I can pull it out and have more!