Hearty Dal Soup

Hearty Dal Soup  (serves 4)

Adapted from Forks Over Knives


  • 3 ¼ cups water
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tsp smoked paprika
  • ¼ tsp ground cumin
  • Freshly ground black pepper
  • 1 cup dried red lentils
  • One 15-ounce can chickpeas, drained & rinsed
  • One 14 ½-ounce can diced or crushed tomatoes
  • 1-2 cups chunked Yukon Gold organic potatoes
  • 1 Tbs lemon juice
  • 1-2 tsp chile paste
  • 2 cups chopped chard (you can also substitute with collard greens and/or kale)
  • Sea salt to taste 

Heat ¼ cup of the water in a large soup pot over medium-high heat.  Add the onion and garlic and cook, stirring occasionally for 3-5 minutes until softened. 

Add the ginger, paprika, cumin, and black pepper to the pot and stir well.  Add the remaining 3 cups of water and the lentils, chickpeas, tomatoes, and potatoes.  Bring to a boil, reduce heat, cover, and simmer for 50 minutes, or until lentils are tender.  Add lemon juice, chile paste (start with 1 tsp and add more to taste), and chard (or other greens).  Cook for 5-8 more minutes, until chard is tender.  Season with a bit of sea salt and serve! 

Perfect on a cold winter day! 




lentil soup pic- small size