Dal Soup Recipe
- Yield: About 2 quarts
Ingredients
- 2 quarts water
- 1 1/2 tbsp ground turmeric
- 1 tbsp Durkee® Coriander, Ground
- 2 Durkee® Bay Leaves, Whole
- 2 garlic cloves, minced
- 1/2 tsp Durkee® Cayenne Pepper
- 1 pound lentils, washed
- 1/4 cup extra virgin olive oil
- 6 ounces chopped onion
- 1 tsp minced fresh ginger
- 1/2 tsp Durkee® Cumin, Ground
- 1/2 tsp Durkee® Mustard Seed
- 2 tbsp fresh lemon juice
- 1 tbsp salt
- 1/4 cup minced fresh cilantro OR mint leaves
- Lemon wedges for garnish
Directions
- Combine water, turmeric, coriander, bay leaves, garlic and cayenne pepper in a large stock pot and bring to a boil.
Add lentils, reduce heat, cover and simmer until tender, stirring occasionally, about 45 minutes. - Heat oil in a heavy large skillet over medium heat. Add onion, ginger, cumin and mustard seeds. Cook until onion begins to brown, stirring often, about 10 minutes.
Mix in lemon juice. Stir onion mixture into lentils. Add salt. - Ladle soup into bowls and sprinkle with cilantro or mint. Serve with lemon wedges. Garnish each bowl with a dollop of plain yogurt, if desired.
Tips
If soup is thin, simmer until reduced to desired consistency.
