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Natural Awakenings Milwaukee Magazine

Yellow Lentil Dahl with Ginger and Turmeric

Dec 30, 2020 09:30AM ● By Dr. Sarah Axtell
Diet is one of the most powerful ways you can reduce inflammation and, in turn, reduce musculoskeletal pain, excess weight, headaches and the risk of chronic disease. Dahl, an Indian lentil soup, is an anti-inflammatory powerhouse thanks to the benefits of ginger, turmeric and garlic. This dahl recipe makes for a warming, hearty winter meal.

2 cups yellow split peas or yellow lentils
10 cups vegetable broth
2 carrots, chopped
4 cloves garlic, minced
Thumb-sized piece of ginger, chopped
1 Tbsp coconut oil
4 tsp turmeric powder
2 tsp ground cumin
2 tsp coriander
1 bag organic baby spinach
1 lemon
1 Tbsp brown rice miso paste, mixed in ¼ cup water
Cilantro, chopped, as garnish
Salt and pepper to taste

Heat coconut oil in a large soup pot on low-medium heat. Add garlic, ginger and carrots. Sauté for 2 to 3 minutes.

Add the vegetable broth, yellow split peas/lentils and spices (turmeric, cumin, coriander) to the soup pot and increase heat to high. When boiling, reduce the heat to low and cover. Simmer 25 to 30 minutes, stirring occasionally.

When the split peas are soft, add in spinach and cook approximately 5 minutes until wilted. Remove from heat.

Stir in the miso/water mixture. Squeeze fresh lemon and mix well. Season with salt and pepper. Garnish with chopped cilantro.

This recipe serves 8 to 12 and can be frozen for another easy weeknight meal.

Sarah Axtell is a naturopathic doctor who helps people facing many different chronic health conditions, such as hormonal imbalances, autoimmune diseases, gastrointestinal disorders and weight-loss resistance. Her passion is using “food as medicine” with her patients. She has a private practice, Lakeside Natural Medicine, in Shorewood. Visit for more information.