Lentil Dahl/Soup – Warm and Savoury


DAHL – A Warming Savoury Meal

I have been spending a lot of time at a coffee shop/cafe called Remedy in Edmonton and they have incredible Indian food. Not a huge menu but great prices, fantastic coffees, kombucha, gluten-free goodies and food, raw, vegan and gluten-free desserts, etc. 

I often get their Dahl with rice. I actually crave it and for sure have had it every week.

I know it is easy to make and I do love lentils so this week I got back into the kitchen and made a few things (more recipes coming).

The Dahl I made is a bit different than the one at Remedy (where I am right now actually) – but probably a bit healthier (not so much oil and I added some veggies). 

Living in Alberta for the winter, where it is a lot colder – I do crave hot and savoury foods

Dahl uses red lentils which I find so not give me that “stuffed” feeling as much as other starches. Red lentils also cook fast.

To make this recipe creamier you could also add some coconut milk.

Right before eating I added a Tbsp of coconut oil to my bowl and that was really delicious!! I highly recommend that.

Dahl is great served with rice but for a less “starchy” way of eating it – you can eat like a soup (adding maybe some chopped fresh greens), or add cauliflower or broccoli which is really good in it. Cauliflower is my favourite with it.

My buckwheat crepes would also be fantastic with this Dahl. Dahl is also served with Pita bread so the buckwheat crepes would be perfect to dip into this. You can get the recipe HERE for those.


TRY: Roasting some cauliflower and then putting some on your plate and topping with the dahl – DELISCIOUS!


This is my version so not a real “traditional” Dahl. I did not use Ghee and I added some veggies (celery & carrots) and did not use any “hot” spices like cayenne or chili flakes.



  • 1 1/4 C Red lentils (dried, uncooked)
  • 2 C chopped celery
  • 1 C grated carrots (optional)
  • 2 Tbsp finely chopped ginger root
  • 1 Tbsp chopped garlic (add more if you like)
  • 1/4 C chopped onion
  • 6 C water (for cooking lentils)
  • 3/4 Tbsp turmeric
  • 1 Tbsp curry powder
  • 2 bay leaves
  • 1 tsp garam masala (omit if you do not have it)
  • 1/4 tsp cinnamon
  • 1/2 tsp coriander
  • 1 tsp salt (add more to taste)
  • 1/4 tsp pepper
  • 1-2 tsp garlic powder (I thought it was onion powder, but this was ok)
  • 1/2 bundle (or more) cilantro

In a soup pot – add some oil for frying onions, garlic, etc. Let that heat up.

Then add the onions, garlic, ginger, celery. Stir often as it cooks. Add oil as needed so they do not burn. You want a good amount.

Add grated carrots and all the spices. Stir to mix and continue cooking for a few minutes.

If mixture is really dry add about 1/2 C of water. Stir and cover with lid. Let cook about 10 minutes.

Add the remainder of water. Bring it to boil.

Once boiling add the dry lentils and bay leaves. If you want a bit of “heat” – add some cayenne or chili flakes to it.

Stirring often as lentils cook. Not sure how long this took – maybe 1/2 hour? Maybe less?

Taste and adjust spices to taste. If you want more curry flavour add more curry, etc.

I usually turn heat almost right off and put lid on and let it sit for a bit.

When Dahl is cooked (lentils are tender) add the fresh chopped cilantro and stir in.

I add coconut oil in the bowl before I eat it – so good!! Add more fresh greens too if you wish.



Like anything else, moderation is key. And my rule:

When you eat starchy foods – such as potatoes, rice, gluten-free pasta, lentils, beans, squash – have more veggies than starch. 

That works for me. When I was going through Perimenopause I cut out basically all “starchy” foods. I was also higher raw then.

Starches seem to really pack on the weight at this phase of life so it is up to you. But just note that if you continue to eat the “starchy” foods – it may make it harder to lose weight (unless you are very active or an athlete).

I recently did a video on how I eat (it is below). The 5 Ways I Eat Differently Than Most People.