Sunday Soup Club - Lentil Stew

Sunday Soup Club

“You don’t have to like it, but you do have to try it.  You can never know what something is unless you try”. -Mom

In the first edition of Nourish Your Soul I expressed how much I love feeding people I love.  It literally fills my soul with so much love and gratitude ❤️.  I want to thank all of you who continue to support this passion of mine.  I love you!

If you’re reading this it’s because our energies have crossed paths at sometime in this journey.  Whether you are near or far, this blog is dedicated to you!  Here is another heartwarming recipes to nourish your soul.  Always made with fresh clean ingredients, natural spring water, love, and mantras combined for a soulful cooking experience.

It’s always so challenging for me to decide on what to make next.  Partly because I want to eat everything 🥰.  It always ends up coming down to how closely in time I’ve made something with similar ingredients, what’s showing up in my Pinterest and email, the weather outside, and seasonal veggies.  My reason for mentioning all of this is because it all matters in creating something great!  When it comes to food, it has to speak to me in many fields.  This is when I know in my soul that it’s the right one at this time.

Before I drop you this recipe I want to take a moment and give a shout out to my favorite local organic farm Little Pond Farm.  They grow the most amazing veggies in all of Tampa Bay.  You really can taste the love and care they put into growing food for our community!  I encourage you wherever you are to support your local farms.

“one day, I’ll eat where you’re cooking”

Sunday Soup Club-Lentil Stew

Red Lentil Stew with Coconut aka Daal

Before we begin, I have a disclaimer to share.  I don’t naturally follow cooking recipes by the book unless it’s baking.  My advice to you is that you make it accordingly and intuitively adjust along the way.  For example: add more water/stock, spices, salt, time, etc.  Recipes are actually guidelines to follow, not rules to heed.  Once you have the base down simply make it your own: add some veggies and/or protein; use a different kind of bouillon or stock; use the immersion blender to thicken the stew; add more water to thin it out; play around with balancing the acid levels with vinegar or citrus.  The things you can do are endless.  Most importantly, enjoy the process, and know that not every batch is going to come out exactly as you imagined.  Sometimes they exceed your expectations!  Enjoy friends 💚

It was a little challenging for me to make this because I wanted to add curry powder and other things, which is not in the recipe.  I really did my best not detouring too much from the ingredients list, which I’m glad I did!  Of course I added my own twist to it.  This is a recipe from southern India from the region of Goa.  This is very much like daal, however, the way I learned to make daal is bit different, so I chose to stick with the OG title.  India has many variations on how to make daal and this is one that will blow your mind!

Ingredients: Servings 10-12 (cut recipe in 1/2 and spices to tsp size for 4-6 servings)

  • Natural Spring Water (measure as needed)
  • Split Red Lentils (4-6 cups) – washed thoroughly and picked over
  • Coconut Oil (2 tbls)
  • Onion (1 medium chopped)
  • Garlic (about 4-6 cloves smashed)
  • Fresh Ginger  (grated – 2 tbls split)
  • Mustard Seeds (1 tbsp)
  • Red Pepper Flakes (1 tsp)
  • Ground Turmeric (1 tbsp)
  • Ground Coriander (1-2 tbsp)
  • Fennel Pollen (1 tbsp)
  • Coconut Milk (4 cans unsweetened)
  • Salt (adjust to taste)
  • Bouillon paste (better than bouillon ‘no chicken chicken broth’. use 2 tbsp depending on how seasoned you want it)
  • Lime Juice (2 tbsp -start with half and adjust to taste)
  • Fresh Curry Leaves (optional)
  • Spinach (optional)


  • In a large dutch oven/soup pot, combine oil, onions, garlic, and a tsp on salt. Sauté over medium heat for about 5-7 mins until onions have softened and start to change color.
  • Add half grated ginger, mustard seeds, turmeric, coriander, fennel pollen, and red pepper flakes.  Stir often for about 1-2 minutes until fragrant.  Do not let it burn!
  • Add lentils and give a quick good stir to coat, then immediately add enough water to cover the lentils.  Bring to a boil and then simmer for about 30mins.  The lentils should start to break down.
  • Add coconut milk and curry leaves.  This is a good time to adjust seasoning.  I suggest adjusting the savory first with a tbsp of bouillon or more salt.  I have a heave salt hand, so I gotta be extra mindful.  Once you adjust the savory, let the stew cook for a few minutes longer and then add more spice if you want.
  • Off heat, add the other half grated ginger, lime juice and spinach leaves.

Additional ways to enjoy

  • serve with grated coconut and chopped tomatoes
  • top with cilantro
  • add shredded chicken/shrimp
  • serve with over medium eggs on top and naan bread
  • serve over rice

Wishing you a mouth-watering experience that will fill your soul with some much love and joy 🥰.  I’d love to hear your comments!

Namaste 🙏🏽,


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