This recipe is a winner. Dal Vegetable Soup is healthy, easy-to-make, inexpensive, gluten-free and vegan. With all that going for it, it should taste like dirt, but it’s mighty tasty too!
- 3 tablespoons of coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon turmeric powder
- 2 cinnamon sticks
- 1/2 teaspoon mustard seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/2 pound onions, chopped
- 4 cloves garlic, minced
- 1 ounce piece of ginger, grated fine
- 1/2 pound carrots, sliced in rounds
- 1 pound yellow split peas, cleaned of debris
- 12 cups of water
- 2 pounds assorted of any vegetables in chunks, sized to cook evenly (green beans, cauliflower, butternut squash, potatoes, spinach, peas, cabbage, etc.)
- 1 tablespoon kosher salt or more
- freshly ground black pepper
- Melt coconut oil in a large stockpot, over medium heat, add all the dry spices except the cayenne and toast for 2-3 minutes.
- Add the onions, garlic and ginger and cook for 3- 5 minutes stirring constantly to wilt the onions, then add the carrots and cook for a few more minutes.
- Add the yellow split peas, cayenne pepper and the water and cook until the split peas soften, about 1/2 hour.
- Add the remaining veggies and cook until the split peas are mushy and the other veggies are cooked.
- Season to taste with salt and pepper.
Yield: 5 quarts approximately
You can substitute any other split legume, but the cooking times may vary.