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Dahl is a lentil soup or stew that’s an Indian cuisine staple. There are many different types of Dahl. Masoor Dahl is the Indian name for common red lentils. Red Lentils cook down to a consistency that makes a thick, pleasing soup as opposed to Black Beluga or French green lentils, which hold their individual shape and are better suited for salads and curries.
Our other ingredients help make this delicious Dahl a health powerhouse. Because it’s mildly spiced this recipe is suitable even for those who normally don’t like spicy food, and it’s
gluten-free. Slow cooker convenience makes this one smart soup.

Extra Virgin Raw Organic Olive or Coconut Oil: These oils are high in beneficial essential fatty acids, and coconut oil is also a source of lauric acid, believed to benefit brain health. Use one of these for a vegan Dahl.
Organic butter or ghee: Ghee or clarified better is an Indian cooking oil made by removing the water and milk solids from butter, resulting in pure butterfat. Ghee contains antioxidants and vitamin K2, which helps the body metabolize calcium and vitamin D.

Indian Spices: From freshly-grated ginger to Garam Masala and turmeric, science is confirming that spices are aromatic treasures with anti-inflammatory and immune-boosting benefits. For example turmeric, which gives curries their color, is a powerful anti-inflammatory.


Makes 6-8 servings
1-1/2-cup Dried Red Lentils 355 ml

4-6 cups Broth/Water 947-1419 ml

2 tbsp. Organic Olive Oil, Butter or Ghee 45 ml

2 tsp. Mustard Seeds – Preferably Yellow 10 ml

1 tbsp. Fresh Ginger, peeled grated 10 ml

1 Large Onion, Chopped

3 -4 Garlic Cloves, grated

1 tsp. Ground Cinnamon 5 ml

1-2 tsp. Garam Masala 5-10 ml

1 tsp. Ground turmeric*
2-3 Medium carrots, chopped or diced

1 tsp. Mild Chili Powder 5 ml

Salt (to taste)

Black Pepper (to taste)

Coconut Milk or Creamed Coconut (1 can or to taste- optional)

1 can chopped tomatoes (optional)

*Try grating and adding some fresh turmeric root too! It’s available in many grocery stores.


Place broth and lentils in the slow cooker and turn it on, so it begins heating while prepping vegetables and spices.

Prep veggies: place oil, butter or ghee in pan. Sauté the onions, carrots, tomatoes if used, grated ginger and garlic with the spices in the oil or butter til onions are translucent and mixture well blended. Sautéing the spice with the veggies is important; it brings out and blends their flavors.

Add sautéed veggies and spices to broth and lentils in slow cooker and mix. Add coconut milk or creamed coconut if desired.

Sauteeing the vegetables, mustard seeds and Indian spices before adding to the soup blends and brings out their flavours.

Cook 4-8 hours on high or as needed, the longer you cook the thicker the soup will become. Cooking for longer on low is also an option. If cooking for longer on high, make sure to keep adding water to prevent soup from drying out.

Garnish with a dollop of yogurt, or chopped cilantro.
For a more traditional dish, serve with warm naan bread