This Lemongrass Dal Soup is quite delightful and full of flavor. The ginger and cilantro are mild in flavor and the lemongrass brings a floral note to the mix. It is naturally vegan and gluten-free. Enjoy a cozy bowl with some crusty bread, crostini or Indian flatbread.
I’m really excited that Robby and I have been doing a daily yoga routine together for the past 17 days. Robby has been doing yoga daily for over three years. I have been doing it roughly two to three times a week for the past year or so. I always found it challenging to get myself motivated to be more consistent. I find that I get more motivated when I do something with someone else. One challenge was that Robby is a morning person and has been doing it in the morning and I am not a morning person so one of us had to change. I am so glad he was ok with changing his morning routine to an afternoon routine.
I can’t even begin to tell you how amazing it has been! It has only been a short time since we started and I am already getting my flexibility back. The best part is that my old snowboard injury is finally healing after so many years. In the past, I would get a sharp pain in my upper back that lasted for days if stayed in a downward dog type of position for an extended period of time. Well, not anymore! Woohoo! I started out slowly and have built up to a point where I can do most of the posses. If you have back issues, I highly recommend giving yoga a try. We love Yoga with Adriene and Jen Hilman on YouTube.
I believe the flavors of this soup are best complimented by white wine, like a Riesling, Pinot Gris, Sauvignon Blanc or for a Red, a Red Rioja Or Pinot Noir.
I believe the flavors of this soup are best complimented by white wine, like a Riesling, Pinot Gris, Sauvignon Blanc or for a Red, a Red Rioja Or Pinot Noir.
Lemongrass Dal Soup - CaliZona
Ingredients
- 1/2 Large White Onion - diced
- 2 Cloves Garlic - minced
- 1/2 Teaspoon Fresh Ginger Root - microplaned
- 1 Serrano Pepper - minced
- 2 - 3 Tablespoons Chili Olive Oil or Extra Virgin Olive Oil or Coconut Oil
- 1/4 Cup Dry White Wine
- 1 Unsalted Vegetable Bouillon Cube
- 2 Cups Yellow Moong Dal Lentils
- 10 Cups Filtered Water
- 1 - 2 Stocks Fresh Lemongrass
- 1 Tablespoon Lime Juice - Fresh squeezed
- 2 Teaspoons Turmeric Powder
- 1/2 Teaspoon Coriander Powder
- 2 Teaspoons Sea Salt
- 1/2 Cup Fresh Cilantro
Garnish options:
- Fresh cilantro
- Chili oil
- Micro sprouts
Instructions
-
Add the onion to a large soup pot or dutch oven along with the olive oil.
-
Sauté on medium heat for 5 minutes or until they become clear.
-
Add the garlic, Serrano and ginger to the onions and sauté for about 10 minutes or until garlic is slightly golden.
-
Add wine and bouillon.
-
Mash the bouillon cube to dissolve and cook until wine is syrupy.
-
While the onions are cooking, measure the lentils, sort for any rocks and rinse. Set aside.
-
Pond the lemongrass with the handle of a large knife and then cut the lemongrass into about 2-inch pieces. Set aside.
-
When the onions are finished cooking add the water, lentils, and lemongrass. Turn the heat to high, bring to a boil and then reduce heat to a simmer. Usually between low and medium-low.
-
Simmer for about an hour or until lentils are completely soft.
-
While lentils are cooking wash and dry cilantro.
-
Pick off the leaves, measure and mince. Set aside.
-
When the lentils are finished cooking add lime juice, turmeric, coriander, salt and cilantro.
-
Puree soup in a food processor or with an immersion blender until smooth.
Moong beans have a low glycemic index, which is great for diabetics. They are a great source of protein, rich in soluble dietary fiber and also known to help with lowering bad LDL cholesterol. Moong beans have protease inhibitors, which are known to prevent cancer and to prevent the formation of cancer and tumor cells.
