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Caitlin Kilgore

Updated: 02/02/2023

This hearty lentil soup is a current favorite in our farmers market daily soup rotation at THE WELL Kitchen & Table.

Yellow Dal Lentil Soup

From THE WELL Kitchen & Table
Makes 2 quarts


  • 2 tbsp ghee
  • 1 1/2 cups yellow dal lentils
  • 1 1/2 tsp cumin seed, ground
  • 1 1/2 tsp coriander seed, ground
  • 1/4 tsp asofotieda
  • 2 serrano peppers, deseeded and chopped
  • 1.5 tbsp tumeric powder
  • 2 tomatoes, chopped
  • 2 carrots, chopped
  • 1 1/2 cups lacinato kale, stemmed and sliced
  • 1 quart vegetable stock
  • 1 1/2 tbsp lemon juice
  • 20 sprigs cilantro, picked


  1. Add ghee to pan and toast spices for 30 seconds
  2. Add vegetables and sweat for 2 minutes, then add lentils and continue cooking for 5 minutes.
  3. Add stock and simmer on low for 30 minutes until the lentils are tender.
  4. Pulse in blender for 5 seconds, return to a warm pot and serve with lemon and cilantro.

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