Do you ever read over a recipe and you say to yourself, there is no way that this can possibly taste good, but for some reason you just have to try it for yourself?
Yea, story of my life.
That is how the Green Monster happened, after all. [If you are curious to read ‘The story of the Green Monster’, see my post here.]
Anyways, I did not expect this Broccoli Dal would taste as good as it does. I came across this recipe in my Vegan Yum Yum Cookbook and I thought to myself, ‘How in the world could a broccoli soup taste good?’
I guess I still have broccoli issues that stem back to my childhood…
So of course, I made the soup. I’m really not afraid of Green things anymore.
Well, except Swiss Chard.
I’ve tried cooking chard many different ways and I still don’t ever see myself enjoying it. I’m still bitter over how many times we found Swiss Chard in our CSA box over the summer. If you ever find yourself in desperation to use up Swiss Chard that is stinking up your fridge, do not attempt to put Swiss Chard into a Green Monster. That’s all I’m going to say.
I still have nightmares of dirty gym socks.
Thankfully this soup is nothing like dirty gym socks. I was drawn to this soup because it has awesome cold-busting ingredients 1) Greens, 2) Indian spices. It will also clear your sinuses and flush out your body. Just trust me on this one!
Besides that, it tastes incredible.
The first time I made it, I followed the recipe to a tee and I loved it. The second time I made it, I had some new ideas and I changed some things around. I actually love it both ways. Today, I will share with you the adapted version…just have a tissue box ready when you eat it!
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5 from 6 reviews |
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Energizing Broccoli Dal
By
This unique spin on dal packs in a ton of green broccoli power! You'll feel energized by this light, and incredibly flavourful dish. This recipe is inspired by the Vegan Yum Yum Cookbook by Lauren Ulm.
Yield
5 cups (1250 mL)
Prep time
Cook time
Total time
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 4 to 5 cups chopped fresh broccoli florets (from 1 large head)
- 1 teaspoon ground cumin
- 2 teaspoons mustard seeds
- 1 medium sweet onion, chopped
- 2 cups low-sodium vegetable broth
- 1 (14-ounce) can light coconut milk
- 1 cup uncooked red lentils
- Fine sea salt, to taste (I used just over 1 teaspoon)
- 1 teaspoon garam masala spice mix (I love Arvinda's brand)
- 1 teaspoon ground turmeric
- 1 teaspoon red pepper flakes
- 1 1/2 to 2 tablespoons fresh lemon juice, to taste
- Paprika, to garnish
- Naan bread, for serving
- Lemon wedges, for serving
Directions:
- Add the oil into a large saucepan and increase the heat to low-medium so the oil can preheat.
- Add the broccoli into a food processor and process until very finely chopped (about the size of rice grains).
- Add the cumin and mustard seeds into the saucepan with the oil. The seeds should sizzle and begin popping in the oil right away. As soon as the seeds start to pop, cover the saucepan immediately with a lid, and remove the saucepan from the heat source. Let sit until the seeds stop popping, then remove the lid and stir.
- Stir in the onion, and place the saucepan back over medium heat. Cook for 3 to 4 more minutes until the onion softens.
- Now, add the finely chopped broccoli, broth, entire can of coconut milk, lentils, 1/2 teaspoon salt, garam masala, turmeric, and red pepper flakes. Stir to combine.
- Increase heat to high and bring to a low bowl. Reduce heat to medium, cover with lid, and simmer for about 10 minutes. Now remove the lid and stir, and continue simmering, uncovered, for another 10 minutes, until the lentils soften and the mixture thickens. Stir every now and then to make sure it doesn't stick.
- Stir in the lemon juice to taste.
- Ladle the dal into bowls and serve with naan bread or pita bread. Garnish with paprika and a lemon wedge, if desired.
Nutrition Information
Add oil to a large saucepan over low-medium heat and add in the uncooked red lentils, chopped sweet onion, ground cumin, and mustard seeds.
Cook on low-medium heat for about 6-9 minutes until the mustard seeds start popping a bit and the onion is tender.
Be careful because the mustard seeds will POP!! One hit me in the eye! It was quite hilarious, but only after I realized that I would not go blind like I thought.
Now prep the broccoli. I shaved some stems and also used the florets. Roughly chop the broccoli to make about 4.5 cups packed.
Now add the chopped broccoli into a food processor and process until very fine.
Like so.
Add in the vegetable broth and broccoli into the saucepan.
Stir well. Cook this mixture, covered if preferred, for about 20 minutes over low-medium heat, checking it often. Add kosher salt to taste.
I added a bit of water as the soup got thick while cooking.
After 20 minutes, add in the milk, lemon juice, turmeric, garam masala, red pepper flakes, and additional salt (to taste) if necessary.
Heat on low until the lentils are cooked through, about 7-10 more minutes. Adjust seasonings and serve with paprika and lemon wedges.
Prepare yourself for a spicy, incredibly delicious, creamy Broccoli soup with an Indian flare. Despite what I anticipated, the soup does not have a strong ‘broccoli’ taste at all. It is very mild and barely detectable.
Just have a tissue handy because this soup will flush out your system! I think it was the first time in a week that Eric could breathe through both nostrils…
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{ 174 comments… read them below or add one }
I love broccoli so I bet I would LOVE this!
Looks interesting, not really into the spicy Indian food. But I absolutely agree with you about Chard! Yucky stuff!
Wow, this looks amazing! Indian is one of my favorite cuisines, the spicier the better. I have to get my hands on some garam masala so that I can give this recipe (and other Indian dishes) a try!
Yay for Indian food! I love dal and it was one of my favourite dishes when I lived in the Middle East. I agree on the Swiss Chard GMs… can’t stand them!
This looks a fun Indian dish!! And I hate Swiss Chard… yuck
Just lovely!! Funny about the chard…I just ate it…for BREAKFAST!! Did you see Gena’s raw sushi breakfast wrap yesterday? I made it this AM with chard + loved it, hehe. :) This soup looks deeeelicious!
If you were here to cook for me, I could definitely be vegan! You make everything look so delicious!
I love indian food! especially daal…
Yummy! Broccoli is my current favourite veggie, and I LOVE daal, so this is perfect!!
By the way Angela, this made me wonder…does broccoli work in Green Monsters?
I have never had it in a GM….the thought scares me!
I’ve done it and you can’t taste it! I promise.
Anything spicy is a major WIN in my book. I have not entered the foray of my own Indian cooking, but I totally need to since I sort of love it!
I love Indian food…and broccoli soup! :) so it doesn’t take a whole lotta convincing for me to make this :)
thanks for sharing, once again,
cathy b. @ brightb akes
That sounds so good, even though I’m not a fan of broccoli soups myself. I love Indian spices so I will definitely have to try this.
Mmmm…I think it looks great! Love how gorgeously green it is.
Swiss chard is nasty by itself, I will agree. But I’ve found some awesome ways to eat it (so it’s not bitter and gross) I love it on my homemade pizza, in soup, on quinoa (with Braggs, sesame oil, and sesame seeds), and in omelet’s! But by itself? No thanks.
Great recipe, it looks beautiful!
THANK YOU for spelling out how to prepare a spicy Indian dish! I have tried my hand a few times at some curry dishes with no spice or success. I think I could pull this off, I might try black lentils since that’s what I have in the pantry.
This soup looks amazing! I can’t wait to try it!
Looks perfect for this cold weather!
Also, I have a swiss chard (and chickpea and mushroom) recipe – it’s the only way/time I’ve ever tried swiss chard, but I love it. And my boyfriend does too, despite his aversion to anything green. Happy to pass it along if you’d like…?
hmm perhaps in the summer…I don’t think I will be purposely buying chard this winter if I can help it…lol. ;)
I actually love broccoli soup! Must be so filling with the lentils!!
This actually looks good to me! I’ve been looking for a recipe to use my lentils in and I think this will be it! :)
Hmmmm. Looks so good! Love dal, and adding the broccoli is definitely different.
That paprika was a nice touch!
i have every ingredient! i’m making this this weekend for SURE…it sounds INCREDIBLE!
This looks absolutely delicious and perfect for vegetarians and non vegetarians alike!
Yes! I love finding wonderful lentil recipes, especially spicy ones!
I had a mustard seed incident a while back, scared me out of my pants! Now my husband laughs at me cuz I stand as far from the pan as possible while trying to stir and hold a ‘shield’ in my other hand.
I can’t believe you don’t like Swiss Chard! ;) I impore you to try my recipe, it’s flavours are PERFECT for Swiss Chard, you’ll love it, it will be your new favorite. ;)
http://simplyhealthyfam.blogspot.com/search/label/swiss%20chard
Oh how I love Indian spices! I will have to try this soup. Although it appears somewhat laborious with the skillet, food processor, and pot all going at once!
It was actually very easy to throw together…especially if you use pre-made broth (that was the only reason that my step involved another pot), but aside from that it is just the processor and skillet.
Wow thats an interesting combination. Being an Indian I make a lot of different dal’s but never tried adding broccoli to dal. Will definitely give it a try. Have you ever used Toor dal? Try using it some time it is very similar in taste to masoor dal. I bet you will like it.
No I dont believe I have ever used Toor dal…I’ll have to keep my eyes peeled!
This sounds great to make for my Indian roommate! Do you think I could use green lentils instead of red?
The green lentils don’t cook down as much as the red, so i’m not sure…I’m sure it would turn out, but not so sure if it would be quite the same in texture and taste.
That looks amazing!! I love anything spicy! Dinner tonight :)
Where do you get all of these great ideas?
I am SO excited to make this! I love trying different dals. The hotter, the better for me.
that looks surprisingly good! I love how the broccoli looks after it is all chopped up; nerd much lol
Looks delicious, I can’t wait to try it as I have been looking for more lentil recipes! Thank you so much for adding the print recipe feature!
I love broccoli.. soup… and indian spices. WHy have I not thought of this before?
well i guess this answers the question “what am i having for lunch today?”
thank you for sharing : )
I don’t know much about indian food, but do you think this recipe might work with green curry paste for the spice rather than the Garam Masala? I may be totally off here…I’m no cook! ;)
I’ve been meaning to make something ‘coconut green curry’ style, but haven’t had the chance…or the creative flow!
Help?! :)
hmm im not sure, I have never tried green curry paste.
i love broccoli! this looks so flavorful! perfect for a cold winter day
Very innovative :-) Being an Indian, I have eaten almost all variations of vegetable daals, this one is worth trying. Thanks for posting.
I had an observation about the titles of your recipes. Is there a reason why you add an adjective to all your recipes? It appears that the recipes need to justify why they are good, and are not worthy just by themselves. Or is it that you are trying to get a wider audience by trying to lure them with catchy titles? I would still be attracted to this recipe even if you had named it simply “Broccoli Daal” or “Daal with a twist” , but that’s just me.
No reason other than the fact that I like fun titles
I, for one, hope you keep having a blast creating fun titles! It’s way cooler to cook when I already know what I’m about to make is so great it even SOUNDS exciting. Seeing the title or the stories on your blog puts me in just the right frame of mind to cook with joy, even if I may have started out… sleepy! Then, when my my grandma says “You are working too hard!” (because she thinks anything not from a can is work), I can say, “I’m not working, Grandma. I’m making some Energizing Spicy Broccoli Dal that will ‘rock my face off!'” ;)
Holy yum that looks delicious
I’ve never really like indian food but this sure is pretty :)
Huh that sounds pretty good!!!! Might have to make this pretty soon!
Love Broccoli and love Chard! This soup looks wonderful!!!!
Broccoli has been my favorite vegetable since I was a child. This looks delicious!
The green I can’t stand is kale. No matter how I’ve had it (including kale chips) it’s just bitter and gross. Although in the case of the chips it tasted really good until the seasoning taste went away and I had the bitter aftertaste of that horrid kale.
haha..ive had some bad kale in my day too. im happy that the vitamix can at least blend it fully now so I dont have to chew it.
I love broccoli so I will try this! :D
Broccoli is a fave of mine so this is a definitely recipe for me to try!
I’ve been checking out Dals lately and this one takes the cake for the most appetizing and orignal one I’ve seen so far.
Marvellous!
i love swiss chard (now collards that’s another story). you cut out the stems and chop them up. sautee them in a skillet then add the chopped up leaves. they taste like spinach to me. add any seasonings you like: salt, garlic, pepper, curry etc. then mix them up with some type of grain. they are also good with tomatoes.
if your going to put them in your green monster: juice them first. the juice is good. that’s what i do with all the extra chard i don’t eat. also there are sweeter varieties. try all the different colors. : )
ive tried cooking it that way several times and no luck. Guess I am just not a chard person!
Broccoli soup without cheese in it? Now this I have to try!
This dish looks so colorful and flavorful! Never had anything like this, but it look delicious!
Yum! This has so many things I love… broccoli, lentils, Indian spices… definitely on my list to try :)
As much as I love kale, broccoli and spinach, I’m also so-so about swiss chard, and collards… they’re kinda yucky. But I eat them sometimes because they’re good for me!!
xo
this looks delicious! the lentils add great protein and texture to this i’m sure!
That sounds yummy. I don’t know why the line about the mustard seed popping and hitting you in the eye had me LMAO. But I’m glad your eye is okay!! :)
well, i love broccoli and red lentils so this looks like a recipe for me!
Angela, I wanted to tell you that i’m awarding you the one lovely blog award over at sweet rolls that rock. I just loved your take on the pumpkin pie cinnamon rolls you did a few months back. such lovely ideas. http://sweet-rolls-that-rock.blogspot.com/2011/01/one-lovely-blog-award.html
also, i just like a lot of the stuff you post on here. i follow you all the time – in my google reader, therefore, you may not see all my likes and stars. but i wanted to comment here and let you know today – your blog is appreciated ;)
melissa
Thanks Melissa!
Oh your 1st line about recipes that you think just cant sound good…yea, most of what i read in the sphere sounds meh? at best. Shhh, don’t tell anyone :)
I love your dal!!! First, b/c it uses NO CURRY and NO GARLIC…I am just not a fan. I know, crazy, huh. Omg that is just amazing you cooked this without them… thank you :) And i do LOVE garam masala. I dig that!
And just yesterday i posted about ethnic cuisine and things i wanted to make more of at home…indian food, sans curry and garlic was the 1st thing on my list! you are a mindreader :)
YUM! My irish Godmother makes broccoli soup, but I’ve never had a version with lentils!
I can’t believe you don’t like swiss chard! It’s my favorite….oh well, your broccoli dahl is so beautiful, I’ll forgive you ;)
Isn’t chard a Southern (US) staple? I guessing most sautee it with oil and bacon… but maybe you have a chemical sensitivity to the smell of chard. I have similiar sensitivities to some herbs…
You’ve been making and sharing the BEST recipes lately. I need something to ‘flush’ my system and i’ll definitely be making this tonight!!!
I love spicy soups and broccoli! The more your nose runs the better :) I will need to try this because my mom and I have been searching for a vegan broccoli soup for a while. Thanks for the recipe!
I love broccoli, and recently, I fell in love with lentils. I bet this is awesome!
I love broccoli, and I love lentils, so I suspect this dish cold be a winner in our house!!!
I could have warned you about those pesky mustard seeds, I am still cleaning some out of my carpet from last night!
Swiss Chard is the best! I buy the red stalked one, I find it a bit sweeter. I cut off the stalks chop them into pieces and saute them with eggplant, garlic and onion. Then I chop up the leaves and cook it all down with a can of fire roasted diced tomatoes, and spice it up with lots of italian spices. ITs delicious!
That’s so funny – I made vegan Indian food for dinner last night, including a delicious dal! (Mine didn’t have broccoli in it, but the curry I made did.) The rice is in the cooker right now so we can have leftovers for dinner tonight. :)
Fantastic Recipe…as usual.
Perfect this time of year too!
:)
I wasn’t too hungry until NOW! :) Looks yummy!
I love love indian food – espeically dal. I’ve never had it with broccolli, but why not?
Mmmm this looks great! I am a HUGE veggie fan and really do love broccoli now. Like you I didn’t enjoy it so much as a wee one ;)
xxoo
I could definitely use some spicy Indian food in my life! Great job :)
I’ve been craving some good broccoli soup. I am going to try making something similar to this soon–maybe with quinoa instead?
The perfect winter time recipe to keep me warm in Colorado!
I love how spicy foods totally clear out your sinuses. Wasabi is great for that!
Looks yummy and healthy! I love anything that can help prevent a cold :)
You’ve mentioned several times recently that you didn’t use to eat vegetables at all- you had a total aversion to them. And now you love them and put them in everything! I’m still stuck in the former stage. Would you consider doing a post about how you overcame The Fear of All Things Green (or Other Vegetable Colors)? Maybe with a few starter recipes that won’t scare those of use still dealing with The Fear?
I love trying things that look not-so-good and then finding out they are oh-so-tasty!
Looks really good! I like broccoli and this one will definitely go on my Must Try list!
I make an Indian-style curry combining broccoli and cabbage and a gravy that you might like. Recipe source is
http://www.vegrecipes4u.com/broccoli-cabbage-curry.html
http://www.vegrecipes4u.com/broccoli-cauliflower-gravy.html
Can you believe I actually have all the ingredients for this in my kitchen RIGHT NOW?!? I do! I swear! Look out family, we are having soup tomorrow night.
Broccoli is one of my favourite veggies, so this sounds GREAT!!!!
I so adore your healthy vegan main dishes… and yet when I make it to the kitchen, I always seem to end up making your desserts. Why is that? :P
Hi Angela,
I think this recipe might change your thoughts on Swiss Chard – seriously! It’s called Spicy Sun-Dried Tomato Soup with White Beans and Swiss Chard. It’s simple, seasonal, healthy, and delicious.
http://bread-n-chocolate.blogspot.com/2010/10/hearty-harvest-soup.html
Enjoy!
Kate
I totally made this tonight and substituted cauliflower for broccoli because that’s what I had on hand. Delicious….and amazingly spicy :) Thanks for the dish!
So excited to make this!!! I love when you do Indian recipes!!
It’s so funny to me that you don’t like swiss chard because I love it it sauteed in a little bit of oil with sea salt. Many times this summer my grocery store didn’t have it, and I would have loved to have taken yours off your hands!
Sadly I don’t really like Indian flavors, but this soup looks beautiful!
Re: Chard…that’s why having a bunny rabbit is awesome; she loves chard and gobbles it up for me. I don’t mind it myself though, but she eats it more than I do.
I loooove broccoli. I have a recipe for a curried lentil soup that I love too, but it is a spinach curried lentil soup. You know, I bet you could put your chard in this and it would work well!
Me again
have you ever tried chard with onions, garlic & coconut cream?
Haha naw, If i think to myself a recipe sounds gross/off/odd, there’s a very small change I’ll try it ;)
I love indian food such as Dal! I juice broccoli a lot so soup is an easy option for me. The thing about spicey food is it certainly warms you up in this cold weather so Im definitly giving it a go
What a brilliant idea!
question: if you cook it in so it becomes like a dahl stew, will that work?
i’ve got some Naan breads and been trying to think of something to have with them…
also
being as you are a keen indian-cooking enthusiast i’d love to reccomend trying Saag-dishes. spinach with varius additions
Palak Paneer is a fave of mine (the cheese can be exchanged for chickpeas, tofu or potatoes.)
Ingredients
250 grams paneer (Indian cheese,tofu, chickpeas)
2 bunches of palak
3 medium sized onions (finely chopped)
2 medium size tomatoes (finely chopped) OR tomato puree as per convenience
2 green chillies (slit into half)
½ tsp turmeric powder
1 tsp red chilli powder
½ ginger paste
½ garlic paste
1 tsp cumin seeds
1 tsp garam masala
½ tsp chana masala
1 tsp sugar
3 tbsp oil
Salt to taste
Cream for garnish (coconutcream or soy natural yoghurt works really well too)
Steps
1. Cook the palak (spinach) for about 5 minutes in boiling water and chop it to “forksize bites” after it is cold.
2. Cut the paneer into small cubes and deep fry in oil till light golden brown
3. Heat the oil in a Kadhai/non-stick pan and add the cumin seeds. Wait till it crackles and ensure that it does not burn. Add the chopped onions and green chillies and sauté till the onions are golden brown. Add the ginger garlic paste and sauté for another minute. Add the turmeric powder, chilli powder and the chana masala powder and sauté for another 1-2 minutes. Then add the tomatoes/tomato puree and stir till the oil separates.
4. Add the palak paste to this mixture along with 1 cup water.(Tip: You can use the water used for cooking the spinach)
5. Add the paneer, garam masala, sugar and salt and cook till you start to see the gravy bubbling. If the gravy seems a bit dry, you can add some more water.
4. Garnish with some cream in the end
Enjoy
It will be a pleasure following you!
This looks crazy delicious and great for blocked sinuses…BONUS! :)
that looks great! :)
oh and i was wondering… how did u start ur blog? did u use wordpress / blogger or? because i really want to start one but all the ones that are domain requires to pay :/
Love broccoli, so I will be sure to try this — thanks!
Weight Watchers has a vegetable soup that uses Swiss Chard — the ONLY place I’ve found I like it. Otherwise, it’s really unappealing…
I think it looks incredible! Broccoli? Check. Indian food? Double check. There is no way to lose!
I need to get some tumeric and cumin! I am missing out on so many great recipes. I have the garam masala and use it on everything including popcorn ha
I’ve been craving dal for days.. and now I have to make it!! Thanks for posting this. Yum!
I’m so glad I’m not the only one who hates Swiss Chard. No matter what I do it always just tastes bitter and gross, but people keep telling me how much they love it. I gave up, so now I just sub in spinch if I see it in a recipe.
Your photographs and meals are looking better and better–truly professional quality. What an inspiration you are to all of your readers–as someone following her dream, making it work while coloring outside the lines, and finding balance. Kudos to you!
I’ve been eyeing that Broccoli Dal recipe in Vegan Yum Yum for a while now, but I have yet to make it! I guess I need to get of my lazy butt and make it. I think I’ll try the book’s version and then maybe yours. They both sound fantastic! Since I rather quite like broccoli in soups.
Great post thanks for sharing. I really enjoy your blog very much. Excellent content!
I love broccoli soup! And lentils. And Indian food. :)
me too…im craving it NOW!
It looks really good, but then again I love all things broccoli.
I just made this – it’s on my stove right now. It’s delicious I couldn’t wait to sneak a taste. Love your blog. You are an inspiration.
Wow this sounds delicious! I’ve never made (or even had) dal before but I have most of these ingredients. On my next trip to the health food store I’ll have to get some lentils and give this a shot!
On another note, I made your pumpkin butter recipe for myself and for my brother for Christmas. It is amazing. Yum!
you said: “I’m still bitter over how many times we found Swiss Chard in our CSA box over the summer. ” bitter! ha ha. I was forced to eat chard at summer camp, and it made me unhappy, though I like most greens now, so I should try it again. I love dal and I expect I would like this recipe. Yellow lentils, if you try them, are superb, BTW, and high in iron.
good to know…ill have to keep on the look out!
You just put all of my favourite ingredients into one! I love Indian spices…sounds delish!
Loved the taste, texture wasn’t for me. If this is you, an immersion blender can work wonders. Thanks!
Just made this for dinner and it was a hit. Funny how I have this book, but never bookmarked the recipe…then YOU make it, and I find myself whipping it up immediately! :)
Wow, that looks delicious! I love Indian spices. I would have never thought to make a broccoli dal!
Just made this! I got a TON more than 4-5 cups… :S Not sure why ??
Amazing soup!
Just wanted to let you know that I made this recipe last night. I used green lentils instead of red, and I used ground mustard (1 teaspoon) instead of 2 teaspoons mustard seeds. I also needed to let it cook about 30 minutes longer than you recommended for the lentils to cook. But other than that I followed the recipe exactly. It turned out really good…I mean REALLY good. You cannot taste the broccoli at all, and it was spicy, but not too spicy. Filling and satisfying. I actually had homemade vegetable broth that I had made (and froze) the week before so I was happy to have a chance to use it. I give the recipe 5 out of 5 stars. :-) Just wanted to give you some feedback.
My husband made this last night and we loved it! So comforting and healthy. Next time we decided we would try lime instead of lemon and some chopped coriander on top before serving.
It’s a keeper, thank you x
I just made this recipe for my decidedly non-vegan family and it turned out uuh-mazing! I never would have thought about putting broccoli in the recipe, but the texture was just right.
I didn’t put in any almond milk and added sumac in addition to the other spices.
Thanks for the inspiration, Angela!
We made this and so delish! Thank you.
I’m looking forward to making this soon!
Your dal looks delicious and healthy too. I love that you’ve provided step by step instructions.
I’d love for your to submit them to Vegolicious, a vegetarian food photo gallery where readers can browse beautiful photos to discover new recipes and wonderful blogs. If you would like to share this recipe with our readers please submit a photo along with a link to this post.
Really awesome soup!!! Will be on the rotation from now on :)
Fulfilled d’all my dreams in Southern Ontario.. thanks!
Random, but I came across this recipe the other day and decided to make it. and it was absolutely delicious!! thanks!
glad to hear that!
Just made this and it was absolutely incredible! The almond milk added a level of creaminess that mirrors the richness of coconut milk and other creams. Thank you for this! What a perfect dish for a cold night in San Francisco. =)
made that yesterday as a lunch for school this week and I have to admit it looks a little funky but it tastes really good. I couldn’t find any red lentils so i went with normal ones and I also couldn’t find that marsala you where asking for, so I went with marsala tikka and i have a feeling the one you are asking for would make it taste even better!!! thank you for your great recipes! Love Love LOVE them!!!
I love this recipe! I have made it several times and my husband and 18 month old son gobble it up. Thank you so much for sharing! I was wondering what kind of bouillon you use. I have tried several brands and have yet to find one that I like.
Hi, Angela
I’m new to the whole Vegan thing; I just started a little over a month ago. I am cooking Vegan for me and non-Vegan for my husband and 5 kids. I’ve tried a bunch of your recipes already and every one has been amazing! So far I’ve tried the mac and cheeze, the broccoli and cheeze soup, the roasted tomato pesto, and the green monster. I just finished making this soup for my dinner tonight. It is fabulous! I can’t wait until dinner. Thanks for all of your help making my switch so easy and delicious. :)
Hey Jennifer, Thanks for your lovely comment and for trying out so many recipes! I appreciate your feedback so much.
Hi, I just made this recipe tonight and it is very tasty. However, it did not turn out nearly as creamy or yellow as yours.It was much more brothy even though I only used the 4.5 cups of vegetable broth that you suggest in the recipe. Any ideas why it lacked the creaminess?
Eating this right now. So tasty!
THIS WAS AMAZING!!! Thankyou so much for the recipe, hands down my favourite soup ever!
Hi Angela,
Instead of saying this looks great, I’m saying it is great!!!
I just made it and it is so tasty and spicy, thanks for posting this.
I love your site and I’m thrilled about your new book, good for you and Congratulations!
Keep the great stuff and vibes coming.
This was amazing!!! Left out the chili flakes but otherwise followed the recipe to a T.
Was well received and got requests for the recipe. I’m not vegan and I loved it!
Thank you for sharing.
Love this!! I woke up this morning and had the strangest craving to cook a lentil dish and came straight to your blog because I just knew you’d have something great. I didn’t have much broccoli in the fridge so I supplemented with cauliflower and then threw in a few handfuls of spinach at the end.
The combination of spices is wonderful and I love the texture of the dish! The lemon juice is definitely essential. Can’t wait to serve this for dinner.
I made this tonight and it was amazing! I did use green lentils because they’re all my grocery had (polar vortex kept me from getting to whole foods). I enjoyed the texture very much but have nothing to compare it to! Also, I used canned light coconut milk in place of almond milk. Fabulous recipe!!!!!!
I just made this tonight and O freaking MG it is so good!
I’ve just cooked this soup, but doesn’t taste very much. Maybe next time I should try it without mustard. It makes there some strange flavour.
Made this tonight. DELICIOUS!
Hi Angela, I love your blog and cookbook (that I got for Christmas). I am definitely gonna try your Brokkoli-Dal in the next days. Had to laugh about your enthusiasm for Swiss Chard. I had the same attitude until I learned the simplest and super delicious way to prepare it from my boyfriends italian mum. It’s essentially just steaming the Swiss chard until soft, put into a bowl, add good amounts of fresh lemon juice, olive oil and salt, mix… tadaaa finito. It makes an amazing green side to any mediterranian dish =)
Keep up with this great and inspiring blog!
Loved this! There’s a local coffee shop near my work and they make soups daily from scratch, and of them is an awesome broccoli dal. They post the ingredient list but I never have time to write it down; I do remember they used coconut milk so that is what I put in (used light version). Also, I just chopped the broccoli and threw them in, then used an immersion blender at the end to make it creamy. I accidentally added too much water so it was quite liquidy but still delicious! Thanks for posting.
Mine didn’t look nearly as colorful and beautiful but it tasted darn good :) and easier than I thought too
I have made this easy peasy dal quite a few times and it is absolutely delicious! My carnivore partner loves it and it is his favourite lunch. I have tweaked the recipe a bit, like a few other readers I am substituting the milk for half a can of light coconut milk and instead of the blender (it takes such a long time to clean it!) I just finely chop the broccoli.The colour is wonderful and the texture is perfect.
This was absolutely delicious. my lentils were a little thin on the ground (barely had a cup), so I cut back some of the milk. I used coconut oil, and also added a handful of fresh curry leaves that insist on falling off of my neighbour’s plant that I am supposedly “taking care of” while he is in Asia. I am an inherently lazy cook, and would eat the same salad every day if left to my own devices. Your site keeps me right…I have yet to make something from your site that has not turned out and been delicious!
This turned out really well. I’m annoyed I don’t have more to eat. I didn’t add lemon or milk and I used curry powder instead of garam masala and just a pinch of cumin with some added frozen corn and peas. Despite my inability to follow a recipe it turned out great. I cooked it a little long so the red lentil just melted into a thick sauce for the veggies. Yummy.
Yum, Natalie! Your recipe tweaks sound delicious. I’m glad you enjoyed the dish!
This is soooo gooood! I have made it twice already. My family loves it.
Absolutely delicious! I’ll definitely be making this one again :)
This is such a comfort meal! Really tasty and perfect with rice or potatoes as a meal for dinner. I have frozen this in portions and I am really enjoying it. 5 stars for sure!
I’m happy to hear you’re enjoying the dal, Sharon! :)
Hi Angela,
It looks like this recipe has a bit different directions if you read the step by step at the top versus the directions along with pictures, such as adding the milk before you cook versus after its cooked for 20 min. Maybe I’m reading it wrong? Which version should I follow?
Thanks!
Ah-mazing! Felt a bit of a cold coming on and this nipped it in the bud! Delish! Love all the ingredients and so easy to make! This will be on our rotation for sure! Thanks for all your recipes!
I’m so happy to hear it helped stave off that cold, Sharon! And, of course, that you enjoyed the recipe, to boot ;) Wishing you a healthy fall season!!
Truly delicious. I have lived in Asia for 15 years and wa so lucky to visit India numerous times. This soup reminds me of the beautiful people and their food in India. I added some extra curry powder for more heat. Yummm. Thanks Angela
I’m so pleased to hear you enjoyed it, Antonia! :)
I made this tonight – it’s the first recipe of yours I’ve tried and it worked out really well, so thank you, Angela! I have a naughty habit of tinkering with recipes and I added a can of corn kernels and a small diced eggplant. I also used 1 each of long green and red chillis instead of chilli flakes. Increased amounts of every thing else accordingly and it came out sooo tasty! So many freezer meals =)
Thanks for sharing those great additions you made, Melissa! I love experimenting in the kitchen, too, and it’s always so great to hear about the twists readers add to my recipes. :)
Great! I’ve been eating this with rice and samosas and it makes a wonderfully comforting meal! My body feels good after eating so thanks for this!
So happy to hear you (and your body!) are loving the dish, Hannah :) Thanks for taking the time to let me know!
A note for the chard haters:
Swiss chard contains oxalic acid, which has an unpleasant taste. If you boil it uncovered for three minutes to get rid of that acid, it tastes mild and a little bit sweet (especially the fat stems of the white-stemmed variety, which take an extra two minutes of boiling — but don’t overdo the boiling time or they lose flavor and the texture deteriorates). I got the instructions from The World’s Healthiest Foods website (although I eat it warm with just a bit of Smart Balance) here – well down on this informational page:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16
If you haven’t tried boiling it, you might give this vegetable another try to see if you like it that way.
Is it just me but the written instructions are different from the visual ones??
Hey Jodey, Yes it’s possible! I updated this recipe recently for the app. Whenever in doubt please follow the written recipe directions. :)
This is excellent! I didn’t have mustard seeds, and I used a can of coconut cream that is NOT light. My husband also loves this. Next time, I will have mustard seeds on hand. Thanks for this fantastic recipe!
mmm good call on using full fat coconut milk…never a bad idea! :) So glad you both loved it.
I’m very late to the party on this one, but I made this last night and had to review and comment! I discovered this on the OSG app when making my grocery list for the week and decided to give it a try. I subbed cauliflower for the broccoli (the store was out of organic broccoli) and it was still absolutely delicious! Very light and flavorful. I also did not have mustard seeds so I used a whole grain dijon and it translated very well. Enjoying the leftovers as I type this, will definitely be making this again! I served it last night with freshly toasted naan and for lunch having with half an avocado for cooling purposes. This recipe most definitely packs a punch of spice and will you right up! Going to keep this one on tap when any stuffiness arises. Thoroughly enjoyed!
Hey Carrie, Oh I love your swaps!! I’m going to try this out next time. Thanks for your app support too!
I made this a few years ago and came back to it today, because it is just SO comforting and tasty! Thank you for sharing so many great recipes, Angela!
Aww thank you so much Gina!! I always forget about this recipe and I’m so glad your comment reminded me to make it soon :)