Nourishing Body, Mind, & Spirit

Indian Lentil Soup (Dal)

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:

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

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

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!