John Pierre

“Think good thoughts, do good deeds.”

Vegan Red Lentil Dahl

6 cups water or oil-free veggie broth
2 cups dried red lentils (rinsed well)
1 large sweet potato or yam (peeled and cubed)
6 Tbsp tomato sauce (oil-free)
1 medium white onion (chopped fine)
1 Tbsp Cumin
1 Tbsp Coriander
1 Tbsp Tumeric
1 Tbsp Cardmamon
1/2 tsp Cayeene
1/2 tsp Cinnamon
14 oz. Organic coconut milk
1 Tbsp freshly squeezed lemon juice (or lime)
dash of dill for garnish (optional)
Feel free to spray FortiSalt into the soup if you prefer a saltier taste (purchase at John Pierre’s Shop, SoluteIons)

Makes 6-8 Servings

Place all ingredients in a pressure cooker on high for 35 min. (I used Instant Pot). Allow to cool before eating. If you don’t have a pressure cooker, you can still make this soup in a large covered pan. Place all ingredients in the pan and set the temperature between low and medium with the lid closed. Keep an eye on the contents (they’ll tend to bubble over) and stir frequently. Allow the ingredients to cook down (especially the lentils) until they’re very soft (approximately 55 min to just over 1 hour depending on your temperature setting).

Enjoy this delightful and hearty soup!

3 responses to “Vegan Red Lentil Dahl”

  1. Wanda says:

    I followed you recipe to the letter and put everything in my pressure cooker. In 35 minutes, I was eating one of the best soups I ever tasted. I did add a dash of sea salt to mine but I’m sure its not necessary for those avoiding salt. I love dahl and the addition of the yam and cinnamon was brilliant. Thank you for sharing this treat. I’ll keep me going during the winter.

  2. Graciella says:

    My family loved this soup. Thank you for sharing.

  3. Lee says:

    This soup is really good. I did add sea salt but it had enough spices to do without it for those avoiding salt. very filling soup.

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