January 12, 2014
red lentil dal
Have I mentioned that I love soups? There's nothing better to eat in the wintertime I'd say. I've posted a few soups in the past. The vegetable barley is by far my favourite, but the Red Lentil Dal is a great way to (literally! ;) spice up your soup repertoire. Plus, it's super fast and simple to make, and lentils are very good for you because they're full of protein and fibre.
Here's the recipe!
Red Lentil Dal (Soup)
adapted from Food.com
1 1/2 cups mung beans or 1 1/2 cups red lentils or 1 1/2 cups yellow lentils
1 teaspoon turmeric
1/2 teaspoon chilli flakes
1 teaspoon cumin
1/4 teaspoon cardamom
2 bay leaves
6 cups chicken stock
3 tablespoons vegetable oil
2 teaspoons ground coriander seeds
2 garlic cloves, finely chopped
salt and pepper
1. Rinse the lentils thoroughly.
2. Bring to a boil with the stock, turmeric, chilli flakes, cumin, cardamom and bay leaves.
3. Let simmer until the lentils are very soft (around 30 minutes), then remove the bay leaves.
4. Sautee the garlic and ground coriander lightly and add to the soup.
5. Let simmer for another 5 minutes.
6. Add salt and pepper to taste.
I like to add a little dollop of yoghurt on top. I think it goes perfectly with the dal. :)