• Chef Yogi

Dahl Soup

From Marty

Prepping in advance pays off big time with this soup. If you can prep some homemade yellow curry paste (pinchofyum.com/easy-homemade-yellow-curry-paste), it is very easy and quick to make. AND it makes 2 Cups. So use what you need, and freeze the rest. The recipe calls for lemon grass paste, which I also made from scratch and froze to use to make more yellow curry paste for later.

Lemon Grass Paste: geniuskitchen.com/recipe/lemongrass-paste-460478

I know it sounds like a lot of trouble, but it's just so worth it. I love having homemade yellow curry paste in my freezer to use for dahl or other dishes. It makes your experience in the kitchen so much fun and flavorful - and saves time.

Dahl soup is comforting and full of flavor. It freezes well and makes a great meal for later. Serve it with greens, a side of crusty bread or just have it alone. I make this for guests as an appetizer, in small bowls. Garnished with the vibrant green chopped cilantro and a sprinkle of spice - this gorgeous sunny yellow dish is beautiful to look at and to eat.

1 tsp. cumin seeds

1 tsp. mustard seeds

1 TBS. coconut oil

1 medium onion, chopped fine

1/2 C. yellow curry paste

1 tomato, diced small

1 1/2 C. red lentils, rinsed

1 Can of coconut milk (full fat variety)

1/4 tsp. cayenne pepper

1 tsp. salt


Fresh cilantro, chopped

In a small heated frying pan, dry toast the seeds until you hear them pop - you should smell the aroma from the pan when they are close to toasted, about a minute or two. Keep a close eye as they can burn quickly. In a large soup pot heat the oil until melted. Add the onion and cook until soft (about 5-7 minutes)


Add the curry paste and stir well. Then add the tomato and stir. Add the lentils and 3 C. water and bring to a boil, then reduce the heat and cook on low for 30 minutes or until the lentils have fully cooked and dissolved into the soup.


Stir in the coconut milk, cayenne and salt. Allow for the flavors to mix before tasting it. Adjust seasoning as needed. Serve with chopped cilantro and a small sprinkle of cayenne or other spice. Serve hot and enjoy.