Green Chile "Dahl"

Green Chile "Dahl"


1/2 yellow onion--diced

1/2 green pepper--diced

2 carrots--peeled and diced

2 celery ribs--diced

2 cloves garlic--minced

olive oil



1 1/2 cups yellow lentils--dry

1 1/2 cups white wine

3 cups vegetable broth

1 bay leaf

1 teaspoon tumeric

1 teaspoon ginger powder

1/2 teaspoon cumin

1/4 teaspoon cinnamon

1/4 teaspoon -1 teaspoon hot green chile powder

garnish: smoked olive oil, lemon or orange juice, mint


*Prep veggies. Add 4 tablespoons olive to large stock pot. Add the bay leaf, tumeric, ginger powder, cumin, cinnamon and green chile powder. Cook over medium low heat for 1 minute, stirring. Add onion, pepper, carrots, and celery. Saute ~15 minutes, stirring occasionally until soft. Sprinkle with salt and a few grinds of pepper. Add garlic and cook for additional 2-3 minutes. Add rinsed, dry lentils, wine and broth. Stir. Simmer ~1- 1 1/2 hours, stirring occasionally. Remove bay leaf. Continue cooking until lentils are completely tender. Let cool at least 10 minutes.

*Add lentil mixture to large blender (or use hand blender) and blend until smooth. Adjust seasoning. Add more broth if looser  soup is desired. Serve warm with fresh herbs, drizzle of raw olive oil, and squeeze of citrus. Enjoy!