This is fall/ winter comfort food at it’s best. If you aren’t familiar with split yellow lentils (otherwise known as split yellow mung beans), you’re missing out on a nutritious, delicious, creamy and satiating ingredient that’s perfect for soups and stews.

Chunky Toor Dahl Soup [Vegan]


Cooking Time




  • 1 tablespoon organic canola oil
  • 1/2 yellow onion, minced
  • 4 cloves of garlic, pressed
  • 1/2 teaspoon ground turmeric
  • 1 cup toor dal (split yellow lentils)
  • 5 cups of water
  • 1 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon cumin
  • pinch of ground mustard powder
  • 1 small head of cauliflower chopped into bite sized florets
  • 2 cups fresh spinach leaves, chopped


  1. Heat the oil over medium heat and add your yellow onion. Cook for about 3- 4 minutes until the onion begins to soften.
  2. Add your pressed garlic and ground turmeric and stir well to combine.
  3. Add your toor dahl (split yellow lentils) and again stir well to combine.
  4. Add your 5 cups of water and bring it to a boil. Once boiling reduce to a gentle simmer, cover and cook for about 30 minutes, stirring every few minutes to prevent sticking.
  5. Add your salt, curry powder, cumin and ground mustard and stir to combine.
  6. Add your cauliflower florets. Cook for another 10 minutes until cauliflower florets are tender.
  7. Add your chopped spinach, stir, and remove from heat.