Dal Vegetable Soup

Vegetarian & Vegan
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!
Dal Vegetable Soup


  • 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


  1. Melt coconut oil in a large stockpot, over medium heat, add all the dry spices except the cayenne and toast for 2-3 minutes.
  2. 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.
  3. Add the yellow split peas, cayenne pepper and the water and cook until the split peas soften, about 1/2 hour.
  4. Add the remaining veggies and cook until the split peas are mushy and the other veggies are cooked.
  5. Season to taste with salt and pepper.
Total time:
Yield: 5 quarts approximately


You can substitute any other split legume, but the cooking times may vary.