Curry Up: Warm Vegetable Root Dal
The best thing about soups or curries besides the taste is minimal dishes. Everything in this recipe goes straight into the pot. This dish can feed many and makes great leftovers to last in the fridge for the week.
The vegetables can vary based on what you have in your kitchen. Try to stick to root vegetables like carrots, leeks, celery, fennel, etc. The prep & cook time are minimal which makes this a great stress-free recipe. Pour this over rice/veggies or serve as is!
Curry Up: Warm Vegetable Root Dal
Serves 4-6
- 1 cup red lentils
- 4 cups water
- 1 cup of each root vegetable, chopped (I used carrots, celery, and leeks)
- 1 white onion, chopped
- 1 cup cherry tomatoes, halved
- 6 garlic cloves, minced
- 2 inch ginger, chopped
- 2 tbsp coconut oil
- 1/4 cup whole grain dijon mustard
- 2 tbsp cumin
- 2 tbsp turmeric
- 1 tbsp chili powder
- 2 tbsp coriander
- salt and pepper to taste
- 1/2 cup chopped cilantro for garnish
- lime wedges for garnish
Method
- In a large soup pot, add lentils, vegetables, tomatoes, onion, garlic, ginger, coconut oil, and all spices (turmeric, chili powder, coriander, and cumin). Pour 4 cups of water and stir till everything is coated.
- Over medium heat, bring mixture to a boil then let simmer for 45 minutes stirring occasionally. When it’s almost ready (last 5-10 minutes) add the dijon mustard and start stirring frequently until you achieve a blended/soupy mixture. Add salt and pepper to taste.
- Divide into serving bowls then top with chopped cilantro and lime wedges. Ready to serve!
