Dahl Coconut Curry Soup

This was a GREAT recipe my sister and I came across when we were at the Whole Life Expo!  They were actually sampling this at the Arayuma booth so we both decided to try some.  I pretty much followed the recipe with the exception of using more water.  DS has told me that if you soak your lentils overnight you won’t need to add extra water to the recipe :).

1 cup red lentils
2 cups water
Salt (to taste)
1 small tomato, cubed
1 Tbsp Arayuma curry powder (Ayur Masala or Garam Masala)
1 tsp Arayuma ground turmeric
1 Arayuma cinnamon quill
4 Arayuma ginger slices
2 pinches Arayuma curry leaves
1 small onion, diced
1 clove garlic, minced
1 Tbsp oil or ghee
¼ tsp Arayuma crushed chili pepper (optional)
½ cup coconut milk
Fresh lime juice (to taste)


1. Place lentils in a medium saucepan and rinse until water runs clear.
2. Add water, salt, tomato, curry powder, turmeric, cinnamon quill, ginger slices, one pinch of curry leaves and half of the onion.
3. Heat to boiling, cover and simmer on low heat until water is absorbed (about 30 minutes).
4. In a separate pan, sauté remaining curry leaves and onion in oil or ghee, along with garlic, chili pepper and black pepper, until onions are tender.
5. Add to lentils along with coconut milk and lime juice, stir over low heat for 3 minutes and serve over rice.