This recipe for lentil dahl is one of my favorites. You can serve it with basmati rice, a salad, and some kind of flatbread.
Course Main Course
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Calories 235kcal
Author Dora Stone
Ingredients
1tbsp.EVOO
¾tsp.Cuminseeds
¾tsp.Mustard seed
½Onionyellow, diced small .
½tbsp.Gingerfresh, minced
1tsp.Turmericground
1tsp.Cuminground
½can (7 oz.)Diced tomatoes
6cupsChicken or Vegetable Stock
1cupRed lentilsrinsed well
½Cinnamonstick
1tsp.Lime juicefresh
Mint or Cilantrofinely chopped 1/
Instructions
Set a large pot to medium heat and add oil. Add the cumin and mustard seeds and saute until they begin to pop, then quickly add onion, ginger, turmeric, ground cumin, and a pinch of salt. Saute until onion begins to soften, about 3 min.
Add the tomatoes and saute for 2 more minutes. Pour in ½ cup of broth and reduce by half.
Add the red lentils and stir, then add remaining broth, and cinnamon stick. Bring to a boíl, then turn heat down to a simmer, cover and let cook for 30 min. or until tender.
Add salt and let simmer for another 5 min. Remove the cinnamon stick and pour in lime juice.
In a blender, puree the soup until very smooth. Adjust consistency according to preference with more broth.
Return soup to pot and reheat. Serve with chopped cilantro.
Notes
To leave this soup a bit chunky, using a hand held blender, pulse several times to puree the soup slightly.Recipe adapted from The Cancer-Fighting Kitchen by Rebecca Katz