Hearty Dal Soup
A good hearty soup! Filling and full of protein!
Servings Prep Time
4 15minutes
Cook Time
60minutes
Servings Prep Time
4 15minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Heat 1/4 cup water in a large soup pot over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for 3 to 4 minutes until softened. If you prefer, use extra virgin olive oil to saute the onion and garlic in.
  2. Add the ginger, paprika, cumin, and black pepper to the pot and stir. Add the broth and the lentils, chickpeas, tomatoes, and potatoes. Bring to a boil, reduce heat, cover and simmer for 50 minutes, or until lentils are tender. Add lemon juice, chile paste (start with 1 tsp and add more to taste) and chard. Cook for 5-7 minutes more, until chard is tender. Season with a bit of salt, serve hot.
  3. Don’t be shy to add more spices than it calls for. I usually always do, just add to taste!
  4. If you can, buy the BPA free canned beans. I buy Garden of Eden brand which is BPA free, Trader Joe’s also has BPA free cans. I don’t believe there is canned tomatoes out there yet in BPA free cans.
  5. I always tend to add more vegetables and when I do I need to add more broth. You can get a no chicken broth ( a vegetable broth that mimics chicken broth) at New Seasons by Imagine. Or you can use your favorite vegetable broth. Buy organic where you can.
  6. This is a great fall, winter soup!