Soothe Your Soul with a Bowl of Lensomy Mung Dal Soup

Soothe Your Soul with a Bowl of Lensomy Mung Dal Soup

By Lucinda, The Lensomy Lifestylist Specially written for Modbury Farm Shop Serves: 2–3

A Note from Lucinda

There is truly nothing quite like a warm, loving bowl of dal on those days when you need pure soul food. Light, gentle on digestion, and deeply restorative, mung dal is one of the kindest gifts you can give your body.

This soup is especially great if you are feeling the shift of the season, or when your immune system is compromised or working hard. Whether enjoyed as a light, cleansing broth or made richer with nourishing farm-fresh bone broth, this recipe is full of lensomy—unconditional love and heartfelt care.

Ingredients

1 cup yellow split mung dal (or whole green mung dal / red lentils)

½ tsp ground turmeric

To taste: Himalayan pink rock salt

2 tsp ghee (or coconut oil)

½ tsp whole cumin seeds

1 medium onion, finely chopped (optional)

Fresh coriander (cilantro), chopped, for serving (optional)

Liquid: Fresh water for soaking and cooking, plus warm water or rich bone broth for loosening and topping up

Method

Rinse & Soak Rinse and drain the mung dal thoroughly. Place in a medium bowl, cover with water by about 1 inch (2.5 cm), and soak for 3 to 4 hours or overnight. Drain and rinse once more before cooking.

Simmer to Softness In a medium pot, combine the soaked dal, turmeric, and pink rock salt to taste. Add enough water to cover the dal by about 1 inch (2.5 cm) and bring to a boil. Reduce heat to medium-low and simmer gently for 25 to 30 minutes, until the lentils are completely soft, creamy, and pasta-like.

Topping Up: Once the dal is tender, stir in extra warm water or nourishing bone broth to achieve your preferred soup consistency—whether you like it light and sippable or thick and comforting.

Temper the Aromatics (Tarka) While the dal is finishing, gently heat the ghee in a small skillet over medium heat. Add the cumin seeds and swirl them around until toasted and fragrant. Stir in the chopped onions (if using) and sauté for 5 to 10 minutes until soft, sweet, and lightly golden.

Combine with Care Pour the spiced ghee and golden onions directly into the simmering dal, stirring gently so all the warmth and flavour meld together. Ladle into your favourite warm bowls and finish with a scattering of fresh chopped coriander.

Lucinda’s Serving Touches

Add Farm Shop Veg: Toss in a handful of tender leafy greens (spinach or chard) or seasonal garden veg during the last few minutes of simmering.

Serve Simply: Delicious on its own as a soothing broth, or paired with fluffy basmati rice, warm flatbreads, or crusty sourdough from the farm shop.

Always Lensomy ✨🍂🧹