Root Vegetable Dal
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!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cook
- Cuisine: Indian
- Diet: Vegan
Ingredients
Scale
- 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
- To a stock pot add the rinsed lentils, diced root vegetables, diced onion, tomatoes, garlic, ginger, turmeric and chili flakes.
- Pour water on top and stir.
- Bring pot to a boil over medium heat and then simmer for 40 minutes, whisking often.
- In the last 10 minutes, whisk the dal vigorously to encourage the breaking down of the lentils.
- Season with salt and pepper.
For the Spice Oil
- In a small saute pan, melt the coconut oil over medium-high heat.
- Add the cumin, coriander, and mustard seeds (or ground in my case). Once the seeds are fragrant, remove from heat.
- Gently spoon the toasted spice oil on top of the dal or stir in if you would like.
- Garnish with chopped cilantro and lemon wedges.
*I used butternut squash.
**I used 1 14oz can of diced tomatoes and it worked perfectly
Keywords: Dal recipe, dal, root vegetable dal
Find it online: https://www.thehealthymaven.com/root-vegetable-dal/