Monday, June 7, 2010

Dahl Soup

A couple weekends ago I made the most amazingly good red lentil dahl soup. In fact, it is quite possibly the tastiest meal I have ever served, and I know I will make it again and again and again...It freezes well too.

Dahl is a delicious Indian lentil dish, with tomatoes, coconut milk and Indian spices - the smell and taste is incredibly moreish. And, of course, the lentils are incredibly good for you! I would go so far as to say it is almost impossible not to like this dish!

Here is the recipe:

Red Lentil Dahl Soup

25g butter
2 garlic gloves, crushed
1 onion, chopped
1/2 tspn turmeric
1 tspn garam masala
1/4 tspn chilli powder
1 tspn ground cumin
400g canned diced tomatoes
1 cup red lentils (dry)
2 tspn lemon juice
600ml vegetable stock
300ml coconut milk
Salt and pepper
Chopped coriander (cilantro) and lemon slices to garnish
Naan bread or steamed rice (or both!) to serve

1. Melt butter in large saucepan/pot and saute garlic and onion for 3 minutes. Add spices and cook for a further 30 seconds.

2. Stir in the tomatoes, red lentils, lemon juice, vegetable stock and coconut milk and bring to boil.

3. Reduce heat and let simmer for 25 to 30 minutes until the lentils are tender and cooked.

4. Season to taste with salt and pepper. Spoon the soup into a warm bowl. Garnish with coriander and lemon slices and serve on rice or with naan bread (or both!).

If the lentils absorb too much liquid whilst cooking, simply add small quantities of hot water to the pan. You should have a thick soup at the end, not thin and watery.

1 comment:

  1. Ooh, that sounds really good! I love dahl, so you can bet I'll be trying this recipe.


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