Lentil (Dal) Soup
Also called Dal Soup, this is a recipe I love to make when the weather is chilly. Satisfying and just spicy enough. It is a great dish to serve when vegetarian friends or family are over and still hearty enough for the meat eaters. The mix of spices gives it great flavor.
This recipe came from a local restaurant that is now closed. So the only way for me to enjoy this soup is to make it myself.
I cook it just until the lentils are tender, but not cooked to mush. Serve with a lemon wedge to squeeze on the soup before eating.
Lentil (Dal) Soup
8 c. water
1 ½ T. ground turmeric
1 T. ground coriander
3 bay leaves
2 garlic cloves, minced
½ t. cayenne pepper
2 2/3 c. Lentils, rinsed (about 1 pound)
¼ c. olive oil
1 large onion, chopped
1 t. fresh minced ginger
1 t. cumin seed
½ t. mustard seed
2 T. fresh lemon juice
Salt to taste
Lemon wedges
Bring first 6 ingredients to boil in large pot. Add lentils; reduce to a simmer and cook, covered, until lentils are tender, about 45 minutes. Meanwhile, in skillet over medium heat cook onions and seasonings in oil until onion starts to brown, about 10 minutes. Stir in lemon juice. Add this mixture to lentil mixture and cook until soup reaches desired consistency. Add salt to taste. Serve in bowls and garnish with lemon wedges. Serves 8.
