black mustard seeds
garlic, sliced thin
red chile, minced
low sodium vegetable stock
unsweetened plant milk of choice
sea salt, to taste
fresh cilantro, chopped for garnish
whole grain bread
avocado, cubed for garnish
In a heavy bottom soup pot over medium to high heat, place olive oil. Saute the onion until aromatic and translucent. If omitting oil, jump to the next step and add spices/onions to dry pan.
Stir in black mustard seeds, cumin powder, turmeric, garlic and red chile and cook for 3 minutes. If you are not using oil, add 1/4 cup of vegetable stock to deglaze pan.
Reduce heat to low-medium. Stir in the red lentils and cook for 1 minute. Add the low sodium vegetable stock and sea salt and cover with lid.
Allow the mixture to simmer, reduce to low heat and continue to cook until the dhal begins to breakdown and melt allowing the mixture to thicken for 15-18 minutes.
Add the unsweetened plant milk of choice and allow to simmer for 10 minutes. Add a dash of sea salt according to taste and remove from heat.
Stir in the chopped greens, allowing the greens to cook in the hot soup. Serve into bowls and garnish with fresh cilantro and avocado. Serve with your favorite whole grain bread or naan.