Chunky Toor Dahl Soup

This is fall/ winter comfort food at it’s best. If you aren’t familiar with split yellow lentils (otherwise known as split yellow mung beans), you’re missing out on a nutritious, delicious, creamy and satiating ingredient that’s perfect for soups and stews. Because we have a large Indian population where I live, these are relatively easy to find in almost any local grocery store. If you’re having trouble finding them, try checking out your local Asian grocer or consider buying them online here.Heat the oil over medium heat and add your yellow onion. Cook for about 3- 4 minutes until the onion begins to soften. Add your pressed garlic and ground turmeric and stir well to combine. Add your toor dahl (split yellow lentils) and again stir well to combine. Add your 5 cups of water and bring it to a boil. Once boiling reduce to a gentle simmer, cover and cook for about 30 minutes, stirring every few minutes to prevent sticking.

Add your salt, curry powder, cumin and ground mustard and stir to combine. Add your cauliflower florets. Cook for another 10 minutes until cauliflower florets are tender.

Add your chopped spinach, stir, and remove from heat.
Enjoy this delicious, flavourful soup that eats like a meal. Just add some naan bread or a diner roll and salad and you’re done!

Adapted from Arokiasomy, Christina. “Yellow Lentil Soup With Cauliflower and Spinach”. The Malaysian Kitchen.

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5.0 from 1 reviews

Chunky Toor Dahl Soup

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Website: WhatTheHeckDoIEatNow.com

Adapted From: Arokiasomy, Christina. "Yellow Lentil Soup With Cauliflower and Spinach". The Malaysian Kitchen.

Serves: 3

Ingredients

• 1 tbsp organic canola oil
• ½ yellow onion, minced
• 4 cloves of garlic, pressed
• ½ tsp ground turmeric
• 1 cup toor dal (split yellow lentils)
• 5 cups of water
• 1 tsp salt
• ½ tsp curry powder
• ⅛ tsp cumin
• pinch of ground mustard powder
• 1 small head of cauliflower chopped into bite sized florets
• 2 cups fresh spinach leaves, chopped

Instructions

1. Heat the oil over medium heat and add your yellow onion. Cook for about 3- 4 minutes until the onion begins to soften.
2. Add your pressed garlic and ground turmeric and stir well to combine.
3. Add your toor dahl (split yellow lentils) and again stir well to combine.
4. Add your 5 cups of water and bring it to a boil. Once boiling reduce to a gentle simmer, cover and cook for about 30 minutes, stirring every few minutes to prevent sticking.
5. Add your salt, curry powder, cumin and ground mustard and stir to combine.
6. Add your cauliflower florets. Cook for another 10 minutes until cauliflower florets are tender.
7. Add your chopped spinach, stir, and remove from heat.

3.5.3226