Golden Turmeric, Red Lentil & Coconut Dahl Soup
Method
Sauté Aromatics: Heat coconut oil in a large stockpot over medium heat. Toast mustard seeds and cumin until popping, then sauté onion, garlic, and ginger for 4 minutes until softened.
Simmer Dahl: Stir in turmeric, garam masala, and rinsed red lentils. Pour in coconut milk and vegetable stock, bring to a gentle boil, then simmer uncovered for 18–20 minutes until lentils break down into a velvety texture.
Finish & Season: Fold in fresh spinach until wilted, then stir through lemon juice to balance richness.
Serve: Ladle into warm bowls and garnish with fresh coriander or toasted seeds.
Cooking Hack: Squeeze the lemon juice in at the very end of cooking—citrus added too early degrades the active curcumin in turmeric and can toughen lentil skins.
Nutrition Facts
Per serving
