soup soup sunday vegan vegetarian

Root Vegetable Dal

March 5, 2017

This easy Weeknight Root Vegetable Dal is the perfect answer to dinner this week. It’s easily customizable based on what you have on hand and makes a hearty, vegetarian soup recipe full of nourishing ingredients!

This easy Weeknight Root Vegetable Dal is the perfect answer to dinner this week. It's easily customizable based on what you have on hand and makes a hearty, vegetarian soup recipe full of nourishing ingredients!

I declare this cookbook week! Okay, not actually but this month has seen the release of some pretty epic cookbooks and I couldn’t resist sharing them all with you. If you missed the Quinoa Taco Salad I posted from the new One Part Plant cookbook, check it out HERE. But if you’re pretty stoked about week 5 of Souper Sunday, then hold on tight.

Honestly guys, I had another recipe lined up for you but recipe test #2 was an epic fail so I knew I needed to lean on a recipe a could count on. Cue The First Mess.

I’m notorious for not following recipes and coming up with my own creative concoctions, but on occasion I do turn to blogs for recipe inspiration. There’s probably 3 blogs I actually cook from and they include Lexi’s Clean Kitchen, My New Roots (whose second book also just came out!) and The First Mess.

This easy Weeknight Root Vegetable Dal is the perfect answer to dinner this week. It's easily customizable based on what you have on hand and makes a hearty, vegetarian soup recipe full of nourishing ingredients!Now I’m somewhat biased towards The First Mess because she is a fellow Canadian and Ontarian (even better!) so I gotta support my girl, but when it comes to coming up with cool and creative ways to cook vegetables, Laura is YOUR girl.

I wish you could see my face as I’m writing this right now. When it comes to whole, plant-based cooking, there is no one, NO ONE out there better at this than The First Mess. I mean Burrito Stuffed Sweet Potatoes…Seriously?!

As you know, a few years ago I drastically reduced my meat consumption and this has meant learning to come up with more creative ways to cook with plants. Sometimes I just don’t have it in me to come up with anything exciting, and this is when I know I can count on Laura, both with her blog and now with her new cookbook.

This easy Weeknight Root Vegetable Dal is the perfect answer to dinner this week. It's easily customizable based on what you have on hand and makes a hearty, vegetarian soup recipe full of nourishing ingredients!

So when my recipe testing failed me, I knew I could trust Laura to step in. I flipped through her cookbook and with her permission, she allowed me to share one of her delicious soup recipes. This Root Vegetable Dal is hearty, flavorful and so easy to make. The perfect weeknight meal. Actually the original recipe is called Weeknight Root Vegetable Dal!

Now if soup isn’t your thing (WHAT? How are we even friends?!), she’s got some amazing plant-based meals and treats for your in her book. 100+ recipes and every single one has her classic, beautiful photography shining right next to it. Highlights so far have been:

Roasted Cauliflower with Green Tahini

Roasted Chili Basil Lime Tofu Bowls (SO GOOD!)

Chocolate Chunk Ginger Cookies

I’ve already told 3 people they need to buy this book. And now I’m telling you. So make this recipe, fall in love and then buy the book. SERIOUSLY.

SAVE print

Root Vegetable Dal

PREP TIME 10 mins
Cook Time 40 mins
Total Time 50 mins

Ingredients

  • 1 cup red split lentils, rinsed
  • 1 cup finely diced root vegetables of choice (carrots, celery root, butternut squash)*
  • 1 small yellow onion, diced
  • 1 cup cherry or grape tomatoes, halved**
  • 4 garlic cloves, minced
  • 2 inch piece of fresh ginger, peeled and minced
  • 1 tsp ground turmeric
  • pinch of dried chili flakes
  • 3 1/2 cups water
  • salt and pepper, to taste

For the Spice Oil

  • 2 tbsp coconut oil
  • 1/2 tsp cumin seeds (I used ground)
  • 1/2 tsp coriander seeds (I used ground)
  • 1/2 tsp mustard seeds (I used ground)
  • 1/2 cup freshly chopped cilantro, for garnish
  • lemon wedges, for serving

Instructions

  1. To a stock pot add the rinsed lentils, diced root vegetables, diced onion, tomatoes, garlic, ginger, turmeric and chili flakes.
  2. Pour water on top and stir.
  3. Bring pot to a boil over medium heat and then simmer for 40 minutes, whisking often.
  4. In the last 10 minutes, whisk the dal vigorously to encourage the breaking down of the lentils.
  5. Season with salt and pepper.

For the Spice Oil

  1. In a small saute pan, melt the coconut oil over medium-high heat.
  2. Add the cumin, coriander, and mustard seeds (or ground in my case). Once the seeds are fragrant, remove from heat.
  3. Gently spoon the toasted spice oil on top of the dal or stir in if you would like.
  4. Garnish with chopped cilantro and lemon wedges.

by

Notes

I used butternut squash. *I used 1 14oz can of diced tomatoes and it worked perfectly

If you want to see the recipe that completely flopped and everything else I ate this day, check out my latest YouTube video showcasing What I eat In a Day!

Are you a fan of The First Mess? What’s your favorite plant-based recipe?

This easy Weeknight Root Vegetable Dal is the perfect answer to dinner this week. It's easily customizable based on what you have on hand and makes a hearty, vegetarian soup recipe full of nourishing ingredients!

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  • Reply
    Carrie This Fit Chick
    March 5, 2017 at 8:16 am

    YUM! This looks delicious- especially right now as I look to the rain outside.. A super cosy dish!
    Carrie This Fit Chick recently posted…Back to blogging!

    • Reply
      Eileen
      March 5, 2017 at 1:44 pm

      It was so relaxing to watch, plus I love your doggie.
      Thanks
      VERY YUMMY Day you had

    • Reply
      Davida @ The Healthy Maven
      March 5, 2017 at 4:00 pm

      So cozy! The rain happening here is crazy. It’s going from pouring to sun-showers to clear skies in minutes. So nuts!

  • Reply
    Agness of Run Agness Run
    March 5, 2017 at 3:52 pm

    Thanks a bunch for giving me a dinner idea, Davida! This dish seems mouthwatering and extremely healthy. Keep up the good work!

  • Reply
    Gwynne Hoffecker
    March 6, 2017 at 12:21 pm

    Can you tell me what spices you used on the roasted chick peas? And a little more information about how you fixed these?

    • Reply
      Davida @ The Healthy Maven
      March 7, 2017 at 1:33 pm

      I used a mixture of turmeric, cumin and paprika and just roasted them on the stove top with onions and a bit of olive oil! That’s it 🙂

  • Reply
    Meghan@CleanEatsFastFeets
    March 20, 2017 at 6:49 pm

    This looks amazing. I love a good soup recipe, especially ones you can customize. I’ll check this out.
    Meghan@CleanEatsFastFeets recently posted…Week in Review: The Momentous Edition (#75)

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