I’m sharing my version of Whole Foods’ amazing red lentil dal soup, which is one of my favorites. It is gluten- and dairy-free and is a plant-based source of protein and nutrients.
Hello friends! How is the week going so far? I’m in full elf mode here; baking cookies, wrapping gifts, and even though I feel like I’m prepared, there are a lot of last-minute errands to run. To (partially) preserve my sanity, I’m spending some time on the sauna blanket tonight and have a yoga class booked for tomorrow.
For now, how about a cozy bowl of soup?
I have a mental list of quick takeout meals that I can grab in a pinch that are healthy and that I really enjoy. Luckily, Tucson has many amazing healthy restaurants (and we just got a True Food!), which makes it pretty easy. If I find myself in a pinch and hungry between picking up the kids and running errands, it’s nice to know that I have a few favorites that I can easily choose from.
Whole Foods Red Lentil Dal Soup (Copycat Recipe)
This is one of my favorite easy and healthy takeout options. I’ve had this lentil soup so many times this fall season that I knew I had to try to recreate it at home. The result is a super hearty, tasty soup with lots of nutrients, and it’s great with a big salad for lunch. It also freezes beautifully.
Here’s the recipe if you want to try it!
Ingredients:
One yellow onion, chopped
2 carrots, peeled and chopped
2 ribs of celery, diced
3-4 cloves of garlic
1 ginger nut, peeled and grated
2 cups dried red lentils, rinsed
1 can diced tomatoes
32 ounces vegetable broth
Juice of 1 lime
Good pinch of cinnamon
1/2 teaspoon cumin
1 teaspoon curry powder
Turmeric
1/2 bag of spinach
1 can of coconut milk
Salt and pepper
(We took these photos in October! Don’t worry, I haven’t been holding a pumpkin this whole time haha)
Instructions:
Step one
In the Instant Pot on the sauté setting, sauté onion, carrots, garlic, and celery for 2-3 minutes in olive oil, until tender and fragrant. Add the tomatoes, ginger, lentils and spices. Season well with salt and pepper.
Second step
Add the broth, seal the lid and cook in soup mode for 20 minutes.
Step three
Let the pressure release naturally and then add the lime juice, spinach, and coconut milk. Taste and adjust seasonings before serving. Top with some dairy-free yogurt and cilantro if you like!
Note: Allow to cool completely before storing in the refrigerator or freezer.
Here you have the complete recipe. Let me know if you decide to try it!
Whole Foods Red Lentil Dal Soup (Copycat Recipe)
A delicious and hearty vegan soup packed with protein and nutrients.
- Preparation time: 10 minutes
- Time to cook: 20 minutes
- Total Time: 30 minutes
- Produce: 6–8 portions 1x
One yellow onion, chopped
2 carrots, peeled and chopped
2 celery ribs, diced
3–4 garlic cloves
1 ginger nut, peeled and grated
2 cups dried red lentils, rinsed
1 can of diced tomatoes
32 ounces vegetable broth
juice of 1 lime
Good pinch of cinnamon
1/2 teaspoon cumin
1 tsp curry powder
1/2 teaspoon turmeric
1/2 spinach bag
1 can coconut milk
Salt and pepper
Cayenne if you wish
In the Instant Pot on the sauté setting, sauté onion, carrots, garlic, and celery for 2-3 minutes in olive oil, until tender and fragrant. Add the tomatoes, ginger, lentils and spices. Season well with salt and pepper.
Add the broth, seal the lid and cook in soup mode for 20 minutes.
Let the pressure release naturally and then add the lime juice, spinach, and coconut milk. Taste and adjust seasonings before serving. Top with some dairy-free yogurt and cilantro if you like!
Grades
You can definitely make this on the stove. Simply bring it to a boil, then reduce the heat and cover. Simmer for about 45 minutes or until the lentils are cooked and soft. Then add coconut milk, lime juice and serve with desired toppings.
Have a wonderful day and see you soon!
xo
gina
