VEGAN DHAL & DUMPLING SOUP

coconut milk

🥗Healthier: cashew cream

💰Cheaper: soy milk

Cashew cream provides a rich texture while reducing calories.

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are often less expensive and still nutritious.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan adds similar umami flavor for non-vegans.

Rinse red lentils under cold water until water runs clear.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until softened, about 5 minutes.

Stir in diced carrot and cook for another 3 minutes.

Add rinsed lentils, vegetable broth, and coconut milk; bring to a boil.

Reduce heat and simmer for 20-25 minutes until lentils are tender.

In a bowl, mix flour, baking powder, nutritional yeast, and salt.

Gradually add water to the dry mixture, stirring until a dough forms.

Shape dough into small dumplings.

Drop dumplings into the simmering soup and cook for 10 minutes until they are fluffy.

Stir in spinach and cook for an additional 2-3 minutes until wilted.

Season with cumin, coriander, turmeric, salt, and pepper to taste.

Cooking Techniques

Spice Level:

Allergens