‘It smells like chicken soup!’ my husband exclaimed when he walked in the kitchen.
I’m not sure if it does, it’s been a long, long time since I’ve smelled chicken soup. What I’m sure of though, is that this dahl tastes amazing.
And it has more healing ingredients than most chicken soups!
This nourishing and warming dahl contains inflammatory and immune system boosting spices, such as turmeric and ginger, is easily digestible because of the kombu and apple cider vinegar and gets an extra healing-kick from the miso paste and umeboshi paste – which is a natural antibiotic.
If you’re short on time, you don’t have to soak the lentils. Soaking will make them more easily digestible though, so I do recommend it here.
4 cups yellow lentils
3 stalks of kombu
splash of apple cider vinegar
2 – 5 tsp turmeric (fresh or powdered)
2 – 5 tsp ginger (fresh or powdered)
1 – 5 tsp ground black pepper
1 – 3 tsp cardamom powder
1 – 3 tsp cumin powder
1 – 3 tsp coriander powder
1 – 2 tsp cinnamon powder
2 – 4 tbs miso paste (I used Genmai Miso)
1 tbs umeboshi paste
Wash the lentils. Soak the lentils overnight, together with the kombu and a big splash of apple cider vinegar in plenty of water.
The next day, rinse the lentils and kombu. Put in a large pan, add enough water to cover all lentils and kombu stalks (add more if you’d like your dahl to be more soup-like).
Bring to a boil and let cook until the lentils and kombu stalks are tender. Add the spices in the amount you like (taste!).
Remove the pan from the heat. Add the miso paste and umeboshi paste. Use an immersion blender to blend until smooth.
Serve and enjoy.