Hearty Dal Soup

Prep: 10 minutes Cook: 1 hour


This is a variation of the Festive Dal Soup. This creative addition was suggested by Tiffany Hobson, executive assistant to the McDougall's, who thought the soup would be a bit more filling by adding some potatoes and chard. This is now my favorite version of this soup.


  • 3 1/4 cups water
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 1/2 tsp grated fresh ginger
  • 1 tsp smoked paprika
  • 1/4 tsp cumin
  • freshly ground pepper
  • 1 cup red lentils
  • 15 ounce can garbanzos, drained and rinsed
  • 14.5 ounce can diced tomatoes
  • 2 cups Yukon Gold potatoes, chunked
  • 1 tbsp lemon juice
  • 1-2 tsp chili paste (Sambal Oelek)
  • 2 cups fresh chard (or spinach), chopped


Place 1/4 cup of the water in a large soup pot. Add the onion and garlic. Cook, stirring occasionally for 3-4 minutes, until softened. Add the ginger, paprika, cumin and several twists of freshly ground pepper. Mix in well, then add the remaining water, the lentils, garbanzos, tomatoes and potatoes. Bring to a boil, reduce heat, cover and simmer for 50 minutes, until lentils are tender. Add lemon juice, chili paste (start with 1 teaspoon and add more to taste) and chard. Cook for an additional 5-7 minutes, until chard is tender. Season with a bit of sea salt, if desired.