Dahl Soup

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]

Ingredients:

1 oz (25 g) butter

2 garlic cloves, crushed

1 onion, chopped

1/2 tsp turmeric

1 tsp garam masala

1/4 tsp chilli powder

1 tsp ground cumin

2 lb 4 oz (1 kg) canned, chopped tomatoes, drained

1 cup or 6 oz (175 g) red lentils

2 tsp lemon juice

1 pint or 2 1/2 cups (600 ml) vegetable stock

1/2 pint or 1 1/4 cups (300 ml) coconut milk (or skimmed milk for a healthier option)

salt

pepper

chopped coriander (cilantro) and lemon slices, to garnish

naan bread, to serve

[/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]

 

Method:

1.    Melt the butter in a large saucepan and sauté the garlic and onion for 2-3 minutes, stirring. Add the spices and cook for a further 30 seconds.

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

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

4.    Season to taste and spoon the soup into a warm tureen. Garnish and serve with warm naan bread.

 

From What’s Cooking Vegetarian

[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][/et_pb_column][et_pb_column type=”1_2″][/et_pb_column][/et_pb_row][/et_pb_section]