Curried Lentil-Cabbage Soup (dal)

I looked through my Indian reference cookbooks and couldn’t find this exact combination, so I am calling it curried lentil-cabbage soup but know that it’s 100% influenced by Indian dals. It’s something I originally threw together when I had too much of a cabbage slaw in the fridge. I thought the slaw would pair well with brown lentils and curry powder. I’m checking with my Indian cooking expert Anupy Singla to tell me if I did indeed make it up or whether it is a true Indian dish.

I sauté onion in ghee or olive oil before sprinkling in the nigella and mustard seeds and curry powder. A true Indian (or Indian-American cook) would NEVER use curry powder, they’d use turmeric and the other spices in their desired combination. Add in vegetable or chicken broth, lentils, and shredded cabbage and cook until the lentils are tender. I used brown lentils here, but you can make this migraine-friendly by substituting yellow split peas or chana dal. Make it vegan by using vegetable broth and olive oil. It’s high-flavor, low-salt, and completely delicious on its own or over rice. If you hate cilantro, stir in some chopped parsley, as the bright green herby note really adds a lovely finish.

Curried Lentil-Cabbage Soup (dal)

Curried lentil-cabbage soup

My take on an Indian dal, rich in curry powder and other spices, full of tender cabbage.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner, Lunch
Cuisine Indian
Servings 8

Ingredients
  

  • 2 tbsp olive oil (extra virgin) or ghee (use olive oil for plant-based diet)
  • 1 onion diced (use 2 bunches green onions for migraine and low-tyramine diet)
  • 1 tbsp curry powder mild or medium (salt-free version)
  • 1 tbsp nigella seeds optional
  • 1 tbsp mustard seeds optional
  • 1 cup lentils (use yellow split peas or chana dal for migraine and low-tyramine diets)
  • 4 cups vegetable stock (low-sodium) can use low-sodium chicken broth
  • 1 cup cabbage shredded, or spicy cabbage slaw
  • 1/4 cup cilantro minced or Italian flat-leaf parsley if you hate cilantro

Instructions
 

  • Heat oil or ghee in large Dutch oven over medium heat until shimmering. Sauté onion until golden brown, about 5 minutes.
  • Sprinkle curry powder and seeds over the mixture (if using) and cook for 1 minute more or until seeds start popping.
  • Stir in lentils, broth, and cabbage and bring to a boil. Turn down and simmer for 30-60 minutes until lentils are very tender. (Time will vary based on type and age of lentil.)
  • Stir in minced herbs and serve by itself or over cooked basmati rice. This freezes beautifully.