Restorative Coconut Ginger Dal: #104 of 1000 Sustainable Food Experiments

If you’re feeling a bit under the weather, or if you just want an extra healing, nourishing meal for your body and spirit, this is the soup for you. You can leave out the chard if you prefer, but we had some on hand from our farm volunteering, so I threw it in. This dal freezes very well too.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($10 total for a large pot of soup)

2 tbsp olive oil – $0.20
1 onion, chopped – $0.50
2 tbsp curry powder – $1.40
1 tbsp ginger – $0.70
2 cups red lentils – $1.69
6 cups water – free
5 medium potatoes, diced – $0.90
2 carrots, sliced – $0.46
2 celery stalks, sliced – $0.20
1 cup raisins – $1.00
1/4 cup tomato paste (1 small can) – $0.89
1 (14 oz) can coconut milk – $1.99
20 leaves of rainbow chard, chopped up – free from the farm
Salt and pepper to taste

Directions

1. In a large pot, heat the olive oil over medium high heat. Add the onion and cook for 5 minutes until it starts to get soft, stirring frequently. Then add the curry powder and ginger, and mix to thoroughly coat the onions.

Once that’s all nicely combined, add the lentils (dry) to the pot and stir briefly to cover the lentils with the onion and spices. 

2. Add the water, potatoes, carrots, and celery next. Cover the pot and let it simmer for 1/2 an hour until the lentils and veggies are soft. 

Then add the tomato paste, raisins, coconut milk, and salt/pepper to taste. Mix well.

3. With the cover removed, simmer for 10-20 more minutes over medium low heat. If you’re adding chopped greens, put them in here and let them wilt while the soup simmers.

You want the dal to be a nice thick soup, not watery at all. Taste for spices and serve hot. Store any leftovers in the fridge or freezer. We like to freeze lunch portions in individual containers so they’re easy to grab from the freezer for school or work.

Enjoy, and feel better soon! 🙂

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  3 = lots of leftovers
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18/18 (maximum score!)

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

3 thoughts on “Restorative Coconut Ginger Dal: #104 of 1000 Sustainable Food Experiments

Leave a Reply