Chunky Toor Dahl Soup
 
Prep time
Cook time
Total time
 
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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.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2018/10/04/chunky-toor-dahl-soup/