Lentil and Yeast Soup Dahl


Ingredients:-

  • 1.5 Tbsp extra virgin olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 medium-sized waxy potatoes (I used Yukon), chopped
  • 1/3 cup red wine vinegar
  • 1 1/2 cup red lentils, rinsed
  • 1 cup yellow split peas, rinsed
  • 1 can coconut milk
  • 4 cups vegetable broth
  • 1-2 cups water
  • 1/2 cup nutritional yeast
  • 2 Tbsp herbes de provance
  • 1 Tbsp onion powder
  • 1/2 Tbsp sea salt
  • 3/4 tsp fresh cracked pepper
  • fresh parsley, (optional)

Method:-

  • Add olive oil to dutch oven with onion on stoveetop. Sauté the onion for 5 minutes until translucent and add garlic and cooking for an additional 2 minutes. Add the carrots and potatoes sweat for an additional 3 minutes.
  • Add red wine vinegar and use a rubber spatula to deglaze the bottom of the pot for about 5 minutes.
  • Once the red wine vinegar is evaporated, add the lentils, peas, vegetable broth, and coconut milk. Bring to a simmer and cover for 1 hour and 45 minutes, lifting the lid to stir every 7-10 minutes to ensure the soup does not burn to the bottom.
  • At some point you will need to add 1-2 cups of water to ensure the yellow split peas continue to absorb liquid to and cook.
  • Once the soup is fully cooked, add the nutritional yeast, herbes de provence, onion powder, salt and pepper
  • Serve with (optional) fresh parsley

Details
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