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Curried Red Lentil Dhal

Image for Curried Red Lentil Dhal


Makes 4 to 5 servings

kikkoman products used:


Extra virgin olive oil
2 to 3 cloves fresh garlic, minced
1 yellow onion, diced
Sea salt
1/2 to 3/4 teaspoon curry powder
2 to 3 stalks celery, diced
1 carrot, diced
1 cup diced butternut squash
1 cup red lentils, rinsed very well
1 bay leaf
3 cups Pearl Original Organic Soymilk
1 cup spring or filtered water
1/4 cup dry white wine
1 to 2 sprigs flat leaf parsley, finely minced


  1. Place about 3 tablespoons oil, garlic and onion in a medium-size soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and curry powder and sauté for 2-3 minutes to activate the heat of the curry. Stir in celery, a pinch of salt and sauté for 1 minute. Stir in carrot and squash, a pinch of salt and sauté for 1 minute.
  2. Add lentils, bay leaf, soymilk, water and wine; cover and bring to a boil. Reduce heat to low and cook until lentils are quite creamy, 45 minutes to 1 hour.
  3. Season to taste with salt and cook for another 7-10 minutes. Remove bay leaf.
  4. Serve garnished with parsley.

    Recipe courtesy of Christina Pirello, star of a PBS television show.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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