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Red Lentil Dahl
$0.00 Cooking FeeRated 4.7 out of 5 based on 10 reviews.
Rated 4.67 out of 5
1-10 servings
Red Lentil Dahl

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Recipe adapted from:
Kate Hackworthy

Rated 4.7 out of 5 based on 47 customer ratings
(10 customer reviews)

$0.00 Cooking FeeRated 4.7 out of 5 based on 10 reviews.

Brain Food Dairy Free Egg Free Gluten Free Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
This quick and easy red lentil dahl is packed with flavor, but is super simple to make. Vegan, vegetarian and gluten-free.
https://veggiedesserts.com/red-lentil-dahl/

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https://veggiedesserts.com/red-lentil-dahl/

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Instructions
Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with salt and pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
Stir in lemon juice and spinach until it wilts.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 teaspoon extra virgin olive oil
3 cup onion diced, about 3 medium
6 clove garlic finely chopped
2 tablespoon fresh ginger peeled and grated
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 1/2 tablespoon ground turmeric
2 teaspoon garam masala
2 cup dry lentil for 10 servings 400g, uncooked (rinsed and drained)
28 ounce canned diced tomatoes for 10 servings, 2 cans
28 ounce canned full-fat coconut milk for 10 servings 2 can
4 cup vegetable stock
2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
3 tablespoon fresh lemon juice for 10 servings, juice of half a lemon
4 cup fresh spinach leaves

Cooking Tools Required
Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Spatula, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.

Nutrition
Calories: 371kcal | Carbohydrates: 38g | Protein: 13g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 985mg | Potassium: 897mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1496IU | Vitamin C: 21mg | Calcium: 92mg | Iron: 6mg

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Best Lentil Soup
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Best Lentil Soup

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Recipe adapted from:
Cookie and Kate

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 cups

Brain Food Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This simple vegan lentil soup recipe comes together quickly, with mostly pantry ingredients.
https://cookieandkate.com/best-lentil-soup-recipe/

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https://cookieandkate.com/best-lentil-soup-recipe/

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Instructions
Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup extra virgin olive oil
2 yellow onion medium chopped
4 carrot peeled and chopped
8 clove garlic pressed or minced
4 teaspoon ground cumin
2 teaspoon curry powder
1 teaspoon dried thyme
56 ounce diced tomatoes lightly drained
2 cup brown lentils picked over and rinsed
8 cup vegetable broth
4 cup water
2 teaspoon Kosher salt more to taste
pinch crushed red pepper
1/2 teaspoon freshly ground black pepper to taste
2 cup collard greens chopped
1 lemon juiced

Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or on the cooktop.

Nutrition
Calories: 298kcal | Carbohydrates: 38g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1472mg | Potassium: 826mg | Fiber: 15g | Sugar: 8g | Vitamin A: 5058IU | Vitamin C: 24mg | Calcium: 120mg | Iron: 5mg

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Paleo Egg Drop Soup
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Paleo Egg Drop Soup

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 9 ounces

Dairy Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free Vegetarian Whole 30
This simple but satisfying soup can become a complete meal with the addition of your favorite vegetables.

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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
Rehydrate the dried mushrooms for 5 to 10 minutes depending on how thin or thick they are.
Bring the broth to a boil over medium-high heat, turn down to a simmer.
Add the mushrooms, coconut aminos, ginger, and ½ the green onions.
Crack eggs into a medium bowl and use a fork to whisk. Slowly pour a thin stream of egg into the hot broth, while stirring gently.
Remove from heat; adjust seasonings and garnish with remaining green onions.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
10 cup vegetable broth or chicken or bone broth
½ cup dried shiitake mushroom reconstituted with 1 cup boiling water, sliced
2 tablespoon coconut aminos
1 teaspoon fresh ginger grated
½ cup green onion sliced into thin rings, divided
8 egg pasture raised if possible
1 teaspoon Kosher salt or to taste

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Reheat in the microwave on full power to desired temperature.

Nutrition
Calories: 71kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 131mg | Sodium: 979mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 1mg

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Creamy Carrot Soup
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Creamy Carrot Soup

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Recipe adapted from:
Ashley

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 1/2 cups

Dairy Free Egg Free Gluten Free Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This delicious, creamy Indian-style carrot soup is made with fresh ginger and coconut milk, plus lots of spices including cumin, coriander, paprika, and turmeric.
https://myheartbeets.com/

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https://myheartbeets.com/

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Instructions
Place all the ingredients except coconut milk in the instant pot. Stir, close the lid and cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release naturally.
Open the pot and blend the soup smooth using an immersion blender or regular blender. If using a regular blender, you may need to cool the ingredients before blending.
Stir in coconut milk. Garnish if desired.

Notes
Garnishing options: You can top with your choice of garnishes. Some toppings we like on creamy soups.
Black pepper
Cilantro
Lime juice
Red chili flakes
Sesame seeds
Crushed peanuts or chopped cashews
Make it on Stovetop: Use a large dutch oven or heavy pot. Sauté the onions, ginger in some olive oil. Then add the carrots, spices and broth, bring it to a boil, then reduce to a simmer until the carrots are softened. Then transfer to a blender or use a hand blender to blend the soup. Stir in the coconut milk and enjoy!
Other variations for this soup:
Add Thai curry paste, to make this a Thai Curried Carrot Soup
Add half a cup of lentils along with carrots before pressure cooking to make this a Carrot Lentil Soup.
Add other veggies such as beets, sweet potato, squash, pumpkin, or apples.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound carrot cut into 2 inch pieces
1 yellow onion sliced
3 teaspoon fresh ginger grated
4 cup vegetable broth
2 cup canned full-fat coconut milk
2 teaspoon ground coriander (dhaniya powder)
2 teaspoon ground cumin (jeera powder)
1 teaspoon ground turmeric (haldi powder)
2 teaspoon paprika more or less to taste
2 teaspoon Kosher salt more of less to taste
Garnish:
1/3 cup fresh cilantro chopped

Cooking Tools Required
Blender, Cutting board, Electric Pressure Cooker, Immersion Blender, Kitchen towels, Measuring cups and spoons, Mixing spoon, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium high power until heated through, or in saucepan over medium heat.

Nutrition
Calories: 161kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 912mg | Potassium: 457mg | Fiber: 4g | Sugar: 7g | Vitamin A: 15558IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg

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Dal Tadka (Yellow Lentils with Spiced Ghee)
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Dal Tadka (Yellow Lentils with Spiced Ghee)

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Recipe adapted from:
Julie Sahni

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 cup

Egg Free Gluten Free Refined Sugar Free Soy Free Vegetarian
Yellow lentils and spiced ghee turn into a golden-yellow purée you can enjoy as a soup, spread on naan, or serve with rice.
https://ripefoodandwine.com/2023/10/14/dal-tadka-yellow-lentils-with-spiced-ghee/

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https://ripefoodandwine.com/2023/10/14/dal-tadka-yellow-lentils-with-spiced-ghee/

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Rinse lentils with water until it runs clear, then let them soak in water while you gather the other ingredients.
Heat ghee/oil in large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic & turmeric and cook another minute. Add tomatoes and cook for a couple minutes more. Add drained lentils, 4 cups water, salt, bring to boil then reduce heat to maintain a low simmer for 30 minutes.
For the tadka
Heat ghee/oil over medium heat in small frying pan. Add mustard seeds and cook for a couple minutes, the seeds will begin popping. Add ginger, chili flakes, and cumin and cook for a couple minutes more. Stir entire mixture into cooked lentils.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size8

Ingredients

Ingredients
8 ounce yellow lentils about 1¼ cups, rinsed and soaked
1 yellow onion diced
1 tablespoon ghee or avocado oil
2 clove garlic mashed and minced
1 inch piece fresh ginger peeled, and grated
¼ teaspoon ground turmeric
14.5 ounce canned diced tomatoes drained
4 cup water
1 teaspoon Kosher salt
For the tadka:
2 tablespoon ghee or oil avocado, olive
1 teaspoon mustard seed
1 inch piece fresh ginger peeled, and minced or grated
½ teaspoon crushed red pepper
½ teaspoon ground cumin

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Pot with lid, Saute pan, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Heat in the microwave or in a pot over medium heat until heated through.

Nutrition
Calories: 169kcal | Carbohydrates: 21g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 375mg | Potassium: 407mg | Fiber: 10g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 3mg

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Sweet Potato and Butternut Squash with Parsley and Thyme (Ayurvedic)
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Sweet Potato and Butternut Squash with Parsley and Thyme (Ayurvedic)

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Recipe adapted from:
An Le

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Soothing and easily digestible, this simple dish is nourishing as it is tasty.

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Instructions
Heat the oil in a sauce pan over medium heat. Add the leek and saute until leeks are soft.
Stir in the asafetida, then the sweet potato and squash. Saute, stirring frequently, until contents are evenly covered.
Add the parsley, thyme, lemon juice, stock
Bring liquid to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender for about 20 minutes.
Stir in coconut milk (or cream) and season with salt and pepper. Cook until thoroughly heated.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil or ghee
2 stalk leek white parts
½ teaspoon asafetida
2 each sweet potato large peeled and cut into cubes
3 cup butternut squash cut into cubes
4 tablespoon Italian parsley chopped
2 tablespoon fresh thyme
3 tablespoon fresh lemon juice or lime juice
32 ounce vegetable stock
5 tablespoon canned full-fat coconut milk cream
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Dutch Oven, Food storage containers, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Microwave or stove top heating

Nutrition
Calories: 118kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 395mg | Potassium: 371mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11568IU | Vitamin C: 18mg | Calcium: 53mg | Iron: 2mg

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Naked Wonton Soup
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
4 servings
Naked Wonton Soup

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Heart Healthy Keto Lower Carb Refined Sugar Free
Enjoy this simple no-wrapper, fiber-rich, and satisfying Naked Wonton Soup. It's sure to warm you up without the extra carbs!

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Adjust the ingredients measurement scale here by changing this number. 4

Instructions
In a large pan, heat sesame oil over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until fully browned (about 6-8 minutes).
Add garlic and ginger to the pan with the turkey. Stir and cook for another 1-2 minutes until fragrant.
In a large pot, bring the chicken broth to a simmer over medium heat. Add the cooked turkey mixture, soy sauce, and rice vinegar. Stir to combine. Add the sliced mushrooms, shredded carrots, and kale. Simmer for 5-7 minutes until the vegetables are tender.
Ladle the soup into bowls. Garnish with chopped green onions. Serve immediately and enjoy this heart-healthy, filling soup!

Cook Times

Active Prep10

Hands-On Cook12

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound lean ground turkey
4 cup low-sodium chicken broth
1 tablespoon sesame oil
2 clove garlic minced
1 tablespoon fresh ginger grated
1 cup kale chopped
1/2 cup white mushroom sliced
1 tablespoon low-sodium soy sauce
1/4 cup green onion chopped
1/2 cup carrot shredded
1 tablespoon rice vinegar

Cooking Tools Required
12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Heat soup in a small pot on medium-high heat until just simmering or in the microwave on high power.

Nutrition
Calories: 215kcal | Carbohydrates: 6g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 289mg | Potassium: 690mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3288IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

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Red Lentil Dahl-Diabetes Friendly
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Red Lentil Dahl-Diabetes Friendly

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Recipe adapted from:
Kate Hackworthy

Rated 0 out of 5

$0.00 Cooking Fee

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Postpartum Pregnancy Reduced Fat Refined Sugar Free Vegan Vegetarian
This quick and easy red lentil dahl is packed with flavor! Vegan, vegetarian and gluten-free.
https://veggiedesserts.com/red-lentil-dahl/

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https://veggiedesserts.com/red-lentil-dahl/

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Instructions
Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
Stir in lemon juice and spinach until it wilts.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 teaspoon extra virgin olive oil
3 cup onion diced, about 3 medium
6 clove garlic finely chopped
2 tablespoon fresh ginger peeled and grated
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 1/2 tablespoon ground turmeric
2 teaspoon garam masala
1 1/2 cup dry lentil
28 ounce canned diced tomatoes
28 ounce canned lite coconut milk
3 cup vegetable stock
1/2 teaspoon freshly ground black pepper more or less to taste
3 tablespoon fresh lemon juice
4 cup fresh spinach

Cooking Tools Required
Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Spatula, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.

Nutrition
Calories: 221kcal | Carbohydrates: 30g | Protein: 9g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 480mg | Potassium: 602mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1443IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 4mg

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Red Lentil Dahl

Red Lentil Dahl

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Best Lentil Soup

Best Lentil Soup

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Paleo Egg Drop Soup

Paleo Egg Drop Soup

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Creamy Carrot Soup

Creamy Carrot Soup

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Dal Tadka (Yellow Lentils with Spiced Ghee)

Dal Tadka (Yellow Lentils with Spiced Ghee)

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Sweet Potato and Butternut Squash with Parsley and Thyme (Ayurvedic)

Sweet Potato and Butternut Squash with Parsley and Thyme (Ayurvedic)

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Naked Wonton Soup

Naked Wonton Soup

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Red Lentil Dahl-Diabetes Friendly

Red Lentil Dahl-Diabetes Friendly

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