Red Dahl soup

 

• 1 tablespoon EACH: butter AND olive oil (use 2 tbs oil for dairy-free)
•  4 cloves minced garlic
•  1 medium onion, chopped
•  2 stalks celery, chopped
•  ½ teaspoon EACH: ground turmeric, garam masala, AND chili powder
•  1 teaspoon ground cumin
•  2-3 teaspoons curry powder (mild or hot)
•  1 (15-ounce) can diced tomatoes
•  1½ cups red lentils, washed and drained
•  3-5 cups vegetable broth (or chicken stock)
•  1½ cups of coconut milk (I use light coconut milk)
•  3 tablespoons lemon juice
•  Chopped cilantro, for serving

Instructions

SAUTE: Melt the butter and olive oil in a large pot over medium heat. Sauté the onions and celery for 5-6 minutes or until tender and translucent. Add the garlic and continue to cook for 1 additional minute. Add the turmeric, garam masala, chili powder, cumin, and curry powder. Continue to cook the veggies for another 1-2 minutes.

MAKE ON THE STOVETOP: Add the tomatoes, lentils, 4 cups of broth, bay leaf, and bring to a boil. Reduce the heat to low and allow the soup to simmer for 10 minutes. Add the coconut milk and allow the soup to continue cooking for an additional 12-18 minutes or until the lentils are fall-apart tender. If the lentils soak up too much of the liquid, use the remaining ½ cup of broth to thin the soup to your liking. 

Use an immersion blender to puree the mixture if you prefer a smooth texture. Leave as-is for a chunkier texture. Turn the stove off and stir in the lemon juice. Taste and adjust with additional salt if the soup needs it.

I leave it chunky and serve with bread.