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Curried Red Lentil Soup with Dandelion Greens


  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 small jalapeño or other chile pepper, seeds removed and minced
  • 1 tsp. ginger paste
  • 1 teaspoon whole cumin
  • 1 teaspoon ground turmeric
  • 1/2 tsp. coriander
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon red chilli pepper or cayenne pepper
  • 1 1/2 cups red lentils, rinsed
  • 5 1/2 cups water
  • salt, to taste
  • 2-4 cups chopped dandelion greens or other greens (spinach, kale, chard)


Note: If you're using an old-fashioned jiggle-top pressure cooker, add a teaspoon or two of oil to prevent foaming.

1) In a pressure cooker, sauté the onion until soft, about 5 minutes. Add the garlic, jalapeño, ginger paste, and cumin seeds and cook, stirring, for 1 minute more. Add the remaining seasonings and cook for another minute. Add the lentils and water. Seal the pressure cooker and bring it up to high pressure. Cook at high pressure for 4 minutes; then remove from heat and allow pressure to come down naturally.

2) Add the salt (if using), check the seasoning, and add more if necessary. Add additional water if the soup is too thick. Add the dandelion or other greens and simmer on low heat for about 10 minutes, or until the greens are tender.

Regular Directions: Instead of pressure cooking, simmer the soup in a large pot for about 35 to 45 minutes or until lentils are cooked. Proceed with step 2 above.

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