Canyon Ranch Blog

Yellow Dal Indian Soup

Nutrition Information (per serving)

4 g
275 mg
12 g
2 g
5 g
0 mg
12 (¾ cup ea.)

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

  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.

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