Yellow Dal Indian Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
75
protein 
4 g
sodium 
275 mg
carbohydrates 
12 g
fat 
2 g
fiber  
5 g
cholesterol 
0 mg
Servings 
12 (¾ cup ea.)
Ingredients 

1½ Tbsp extra-virgin olive oil
⅔ cup diced yellow onions
1 Tbsp minced garlic 
1 tsp whole cumin seeds
1 tsp paprika powder
½ tsp turmeric powder
½ tsp chili powder
1⅔ cups chopped tomatoes
6½ cups water
¾ cup brown lentils
Pinch freshly ground black pepper
2 tsp sea salt
2 Tbsp chopped Italian parsley
2 fresh lemons, cut into wedges

Instructions 
  1. In a large saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent. Add cumin, paprika, turmeric, and chili power and sauté for 2 minutes.
  2. Add tomatoes, water, and lentils. Bring to a boil, reduce heat and simmer for 20 to 30 minutes, or until lentils are soft.
  3. Finish with pepper, salt, and parsley.
  4. Serve ¾ cup soup with a lemon wedge on the side.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.