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  • Writer's pictureErin

Yellow Dahl Soup

Hungry for more? This recipes was featured in a podcast episode!

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Tuck into this cozy comforting soup. Full of warm flavours, it's even better the next day! The perfect lunch or light dinner if you pair it with a hearty slice of avocado toast.

Prep Time: 15 min

Cook time: 60+ min

Yield: 4 small or 2 large servings


  • 2 tbsp olive oil

  • 1 tsp cumin seeds

  • 1 tsp turmeric

  • 1/2 tsp chilli flakes

  • 2 shallots

  • 2 cloves garlic

  • 1 tsp grated ginger

  • 2 long green anaheim peppers

  • 200g yellow lentils

  • 3 cups water

  • 2 cups broth

  • salt

  • handful of fresh spinach leaves


  1. Thinly slice shallots, garlic, peppers and place in a bowl. Add the grated ginger into the bowl & set aside.

  2. Measure out and rinse lentils until the water runs clear. Set aside.

  3. Add olive oil, cumin seeds, turmeric and chilli flakes into a medium-large saucepan and heat over medium-high heat. Cook the spices until they begin to sizzle and become fragrant, about 3 min.

  4. Add the vegetables to the saucepan and continue cooking until they soften, about 5 more minutes.

  5. Add the rinsed lentils to the pot and stir around until everything is well coated in oil and spices.

  6. Add in the water and broth. Bring to boil and reduce to simmer. Season the pot with salt to taste. Cook for 45+ minutes, or until the lentils soften and cook to your desired texture.

  7. Serve each bowl with some fresh spinach leaves stirred in and wilted.

Zhuzh it up!

  • Change it up and add your favourite chilli pepper to this to up the spicy factor!

  • This makes a great pack along lunch. Make up a batch, put it in jars in the fridge and you've got a delicious lunch just waiting to be heated up & eaten!

This amazing recipe was adapted from The Australian Woman's Weekly Eating Well Cookbook


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