Indian Lentil Soup (Dal)
Lentils have the second-highest ratio of protein per calorie of any legume, after soybeans. Lentils contain the carotenoids, lutein and zeaxanthin, and polyunsaturated fatty acids. This is an Indian dish called Dal having all the wonderful, flavors of India including exotic Ghee (which is clarified butter, a healthy butter), Ginger, Garam Masala, Mustard Seeds, and Turmeric. Turmeric is so healthy that I try to find ways to put in every recipe I can. It is used for arthritis, heartburn, joint pain, stomach pain, Crohn's disease, diarrhea, liver problems, high cholesterol, and more. Try this Indian Lentil Soup, also called Dal, and see if you enjoy it as much as I do! Serve on Basmati Rice. To get directly to the recipe, just scroll down to the bottom of the page.
Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours
Equipment Needed: Pot, Spoon, Knife, Colander, Can Opener, Measuring Utensils
Ingredients:
Lentil Soup (Dal)
6 Tablespoons Olive Oil OR Ghee
2 Large Onions, chopped
6 - 8 Cups Vegetable Broth OR Water
2 inches Ginger, peeled, minced
1 Jalapeno chiles, minced
1 teaspoon Curry Powder
2 teaspoons Mustard Seeds
2 teaspoons Garlic, minced
1 Tablespoon Coriander Powder
2 teaspoons Cumin Powder
2 teaspoons Paprika Powder
1 teaspoon Garam Masala Powder
1 teaspoon Turmeric Powder
2 Pinches Asafoetida Powder (optional)
1 Cup Red Lentils, washed
1 Cup Yellow Lentils, washed
1/2 Cup Tomato Puree
Minced Cilantro and Yogurt for garnish
Rice
*Cook Basmati Rice per instructions and add 1 Cup Carrots & Peas mixture
Directions:
1. Wash Lentils.
2. In a large pot, heat oil on High Heat, then add Onions. Cook until soft and slightly browned, 10-15 minutes, then reduce heat to Medium.
3. Add Jalapeno, Ginger, and Spices.
4. Stir constantly to prevent spices from sticking and burning.
5. When Mustard Seeds start to pop, add Lentils, Vegetable Broth, and Tomato Puree. Bring to boil, then reduce heat to simmer and cook, covered, until Lentils almost fall apart, about 1 hour.
6. Stir occasionally to prevent sticking and add Vegetable Broth as needed. When Lentils are soft, add Salt to taste. Eat and Enjoy!
Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours
Equipment Needed: Pot, Spoon, Knife, Colander, Can Opener, Measuring Utensils
Ingredients:
Lentil Soup (Dal)
6 Tablespoons Olive Oil OR Ghee
2 Large Onions, chopped
6 - 8 Cups Vegetable Broth OR Water
2 inches Ginger, peeled, minced
1 Jalapeno chiles, minced
1 teaspoon Curry Powder
2 teaspoons Mustard Seeds
2 teaspoons Garlic, minced
1 Tablespoon Coriander Powder
2 teaspoons Cumin Powder
2 teaspoons Paprika Powder
1 teaspoon Garam Masala Powder
1 teaspoon Turmeric Powder
2 Pinches Asafoetida Powder (optional)
1 Cup Red Lentils, washed
1 Cup Yellow Lentils, washed
1/2 Cup Tomato Puree
Minced Cilantro and Yogurt for garnish
Rice
*Cook Basmati Rice per instructions and add 1 Cup Carrots & Peas mixture
Directions:
1. Wash Lentils.
2. In a large pot, heat oil on High Heat, then add Onions. Cook until soft and slightly browned, 10-15 minutes, then reduce heat to Medium.
3. Add Jalapeno, Ginger, and Spices.
4. Stir constantly to prevent spices from sticking and burning.
5. When Mustard Seeds start to pop, add Lentils, Vegetable Broth, and Tomato Puree. Bring to boil, then reduce heat to simmer and cook, covered, until Lentils almost fall apart, about 1 hour.
6. Stir occasionally to prevent sticking and add Vegetable Broth as needed. When Lentils are soft, add Salt to taste. Serve on Basmati Rice. Eat and Enjoy!
