Rainbow Daal

This soup is one of my favorites. It’s delicious, easy, made in one-pot, perfect for batch-cooking, and makes a busy life a little easier and more flavorful. I love it as a weekday grab & go lunch. Enjoy!

Rainbow Daal

Protein | Veggies | Fat
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 4
Recipe From: Katie’s Conscious Kitchen



  • 15 oz can of fire-roasted tomatoes or fresh, including juice
  • 1-2 medium carrots diced
  • 1 small red onion diced
  • 1 cup green peas, fresh or frozen


  • 1/3 cup dry mung beans 2.5 oz
  • 1/3 cup dry yellow split peas 2.5 oz
  • 1/3 cup green split peas 2.5 oz


  • 1 cup regular fat coconut milk 8 oz

Condiments & Spices

  • 4 cups veggie broth or water
  • 1.5 Tbsp fresh ginger minced or grated
  • 1.5 Tbsp curry powder
  • 1 Tbsp chili powder
  • 2 bay leaves
  • Cilantro for garnish
  • 1 lemon juiced, add after cooking
  • Salt to taste add after cooking


  • In a large pot, combine the tomatoes, carrots, onions, dry beans, broth, and all of the seasonings except the lemon juice, salt, and cilantro.
  • Cover and bring to a boil, then reduce heat to a hearty simmer.
  • Let the soup cook for 45 minutes to 1 hour, stirring occasionally. You may want to let it cook longer depending on tender you like the beans.
  • Add the coconut milk and peas toward the end of cooking when the beans are close to cooked.
  • Remove from heat, add salt and lemon juice and adjust spices if desired. Remove the bay leaves.
  • Garnish with cilantro and serve.
  • This soup can be refrigerated for up to a week and freezes well.
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