2 cups Yellow Lentils

1 Onion diced

2 -4 Cloves Garlic diced

Ginger finely grated

4 cups Vegetable Broth

1/4 Cup Coconut Milk

6 thin carrots chopped

Collard Greens 2 leaves spiral and diced

1 bag Finnish Potatoes quartered

1/2 tbs Cumin Powder
1/2 tbs Curry Powder
1/2 tbs Turmeric
Salt/Black Pepper

In iron skillet, sauté onion, garlic, ginger until light brown, add the spices and sauté 1 minute. In a soup pot add the broth/water, then add lentils, and simmer for 10 minutes, add the potatoes, carrots and cook for approximately 15 minutes on medium simmer, add turmeric and salt and coconut milk simmer for 5. The very last 3 minutes add the collards. Taste for doneness.

Add broth/liquid as needed.


Garlic diced

Sauté the maitakes in garlic, and sear on high until liquid is absorbed, splash with Vermouth.

Garnish soup with Mushrooms, Chili Peppers, Black Urfa Pepper

This soup is so delicious! There is something about yellow lentils, the taste is super! You’ll love this dal with the veggies added, you can omit the collards, it was just a need for greens!

Let me know that you tried it. Winter is here finally in California. Where do you live? Serve with chapati, basmati rice, or by itself with a lovely salad.


Leave a Comment