Red Lentil Dal with Chicken

Dal is a hearty soup that can be a meal in itself for the whole family. I often have it for lunch with some wilted greens. It is traditional to have some plain steamed rice with this Dal or enjoy with amaranth, or wild rice for a wholesome gluten-free option. 

Jala’s Red Lentil Dal Soup with Chicken Recipe

Serves 4

Ingredients

• 1 ½ cups red split lentils, washed and drained

• 4-6 cups of chicken stock or water

• 4 tbsp olive oil

• 1 tsp ground turmeric

• 1 ½ tsp ground cumin

• 1 tsp ground coriander

• 1/8 tsp ground chili pepper (optional)

• 1 potato or sweet potato peeled and diced

• ½ cup of peas (be creative and add other veggies)

• 1 carrot peeled and diced

• 2 celery stalks diced

• I small onion diced

• 3 cloves garlic finely minced

• 1 inch of fresh ginger, peeled and finely minced

• 1-2 chicken breast, cut into bite size pieces (can skip, for veg. night)

• 1-2 teaspoon salt to taste

• Freshly ground pepper

• About 1 tablespoon lime juice (you might want more)

• Fresh cilantro as a condiment

Directions

Heat a medium sized heavy pot, add oil. Sautee onions, celery carrots. Add garlic, and ginger after veggies are soft, cook until fragrant, about 3 minutes. Add all the spices.

Add chicken and cook until slightly brown.

Add the red lentils and water or chicken broth.

Bring to a boil. Cover, leaving the lid just very slightly ajar, turn heat down to low, and simmer gently for 30 minutes.

When the soup has cooked for half an hour, add the potatoes. Cover, leaving the lid slightly ajar again, and continue the simmering for another 20 minutes, add peas. Add more water if it looks too thick.

Serve with squeeze of lime juice, and fresh cilantro on top.

Enjoy and Namaste!