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This recipe for vegan red lentil dahl has been adapted from an amazing book by Rebecca Katz called The Cancer-Fighting Kitchen.
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Vegan Red Lentil Dahl

Cook Time 45 minutes
Total Time 45 minutes
Servings 4 servings
Author Dora Stone


  • 1 tbsp. EVOO
  • 3/4 tsp. Cumin, seeds
  • 3/4 tsp. Mustard seed
  • 1/2 Onion, yellow, diced small .
  • 1/2 tbsp. Ginger, fresh, minced
  • 1 tsp. Turmeric, ground
  • 1 tsp. Cumin, ground
  • 1/2 can (7 oz.) Diced tomatoes
  • 6 cups Chicken or Vegetable Stock
  • 1 cup Red lentils, rinsed well
  • 1/2 Cinnamon, stick
  • 1 tsp. Lime juice, fresh
  • Mint or Cilantro finely chopped 1/


  • Set a large pot to medium heat and add oil. Add the cumin and mustard seeds and saute until they begin to pop, then quickly add onion, ginger, turmeric, ground cumin, and a pinch of salt. Saute until onion begins to soften, about 3 min.
  • Add the tomatoes and saute for 2 more minutes. Pour in ½ cup of broth and reduce by half.
  • Add the red lentils and stir, then add remaining broth, and cinnamon stick. Bring to a boíl, then turn heat down to a simmer, cover and let cook for 30 min. or until tender.
  • Add salt and let simmer for another 5 min. Remove the cinnamon stick and pour in lime juice.
  • In a blender, puree the soup until very smooth. Adjust consistency according to preference with more broth.
  • Return soup to pot and reheat. Serve with chopped cilantro.


To leave this soup a bit chunky, using a hand held blender, pulse several times to puree the soup slightly.
Recipe adapted from The Cancer-Fighting Kitchen by Rebecca Katz