Amanda's Kitchen Recipe Archive

Daal Soup (lentil soup)

Vegan
Preparation: 40-60 minutes
Serves 6-8
 

• 1 c small red lentils bean, yellow split mung beans or similar lentils
• 3 -4 cups water
• 1 finely chopped tomato
• 1 small piece of fresh ginger -crushed or ground
• 2 cloves garlic, crushed
• 1 small onion, chopped
•  1/3 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp ground fenugreek
• 1/3 tsp turmeric
• 1/2 tsp crushed cumin seeds (optional)
• 1 piece of dried red chili (optional)
• 1 T. fresh chopped coriander
 
1. In a medium pot, mix the dried lentils and wash thoroughly
2. Add water to the lentils and heat over medium heat.
3. Add chopped tomato
4. Add ginger and all ground spices (do not add crushed cumin, mustard seeds and chili)
5. Bring everything to a boil, then reduce heat to about medium and simmer for 1-2 hours or until beans are cooked.
6. Use hand blender or mixer to puree the daal until smooth.
7. In a separate pot, heat oil and add mustard seeds and the dried red chili.
8. Add some of the pureed daal mixture then transfer the spice mixture back to the soup.
9. Bring the soup to a boil and reduce heat to simmer for 20 minutes
10. Add crushed cumin seeds (optional)
11. Before serving, garnish with fresh chopped coriander.

 

 

For a tangier taste, add a dash of lemon juice before serving.
 
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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: March 26, 2001

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