Dal Soup

Yum! This is one of our staples. Lentils are cheap. We buy a big bag of rice from Costco (this is Basmati, which tastes better than jasmine, from our local food co-op), diced tomatoes from Costco, and coconut milk by the case from the co-op to save some costs. The recipe comes from our friend Kelsey’s book, Vegetarian Cooking by Fiona Biggs.


2 T butter (I use canola oil, because Earth Balance is pricey!)
2 or more garlic cloves, crushed or sliced
1 onion (we use less, and I used flakes this time, because we were out of onion. Good results!)
1/2 tsp turmeric
1 tsp garam masala
1/4 tsp chili powder
1 tsp ground cumin
2 lbs 4 oz (2 14 oz cans works) canned, chopped toms & juice
1 cup lentils (green is the way to go, because red get mushy)
2 tsp lemon juice
2 1/2 cups vegetable stock (or whatever stock or bouillon is lying around)
1 1/4 cups coconut milk (1 14 oz can)
salt and pepper to taste
serve with naan, white or brown rice


Melt butter (or heat oil), add garlic and onion and saute 2-3 minutes. Add turmeric, garam masala, chili powder, and cumin. Stir in tomatoes, lentils, lemon juice, stock, and coconut milk and bring to a boil. Reduce heat and simmer, covered, ~30 minutes until lentils are tender. Season with salt and pepper.


I used two different recipes to create this concoction to accompany our dal soup tonight. One is from Gluten Free on a Shoestring and the other is from the book, 1,000 Gluten Free Recipes.

Ingredients and tools:

1 packet (2 1/4 t) instant dry yeast
1 t sugar
1/2 cup warm milk (cow, rice, soy, nut)
1/2 cup white rice flour
1/2 cup potato starch
1/2 t salt
1/2 t onion powder or flakes
1/2 t xanthan gum
1/2 t guar gum
1/4 cup plain yogurt or soy yogurt
1/4 cup unsalted butter or buttery spread (I used Earth Balance sticks)
White rice flour for dusting
Cooking spray, bacon grease, or ghee
Parchment paper
Rolling pin


  1. In a small bowl, dissolve the yeast and sugar in warm milk (can use microwave set to under 1 minute). Set aside to foam for ~5 minutes.
  2. In a mixing bowl combine white rice flour, potato starch, salt, onion powder, xanthan gum, and guar gum. Use a whisk to mix these ingredients well.
  3. Add dry ingredients and yogurt and butter to a food processor or kitchen aid mixer. Process. Add yeast-milk mixture and process until mixed well.
  4. Prepare cast iron frying pan, grease with grease of choice, and preheat.
  5. Make 6 even piles on a sheet of parchment paper (about 1/4 cup each). Set out two other pieces of parchment paper (these two will be used to sandwich a dough ball and roll with the rolling pin). Dust one of the unused pieces of parchment paper with flour, set dough ball on the parchment paper and dust with flour. Place other piece of paper on top and roll flat.
  6. Fry naan one at a time in pan, making sure the heat is hot enough to create bubbles, but not too hot to evaporate all of the grease.
  7. Serve hot with dinner.
  8. These may be reheated by placing on a cookie sheet in a 350 degree oven for a couple minutes.